Authentic Peshawari Style Chapal Kabab with tomato chutney. What else you need!! Before I start the recipe, please subscribe to my channel and press the bell notification so that you never miss my recipe First, let’s get to the masala for the kabab. Here, I have 1 tbsp coriander seeds 1 tbsp black peppercorns 1 tbsp cumin seeds and 1/2 tsp of red chilli flakes I had dry roasted them on Tawa and then, I’m gonna grind it using Mortar & Pestle You can do it on a machine too but since I like it coarse, that’s why I do it like that. Now, let’s get to the rest of the stuff First I have 1/2 kg minced beef I had properly washed it, stained it and left it overnight so that it completely dries up After that, I’m adding 1 to 1.5 tbsp of Ginger Garlic paste. then, I’ll add 3 medium onions which I have already grinned and chopped. and I had also left it overnight, squeezed it well so that it dries up completely Then I have 2 small sized tomatoes I have finally chopped them and removed the extra water and I left it overnight to stain Then, I have about 1 cup of Fresh Coriander I had chopped it and put it in a tissue paper and put it in the fridge overnight so that it also dries up You can also add 3 to 4 tablespoon of pomegranate seeds I personally didn’t add it as my household doesn’t like it. But you can add it if you like it. then, I’ll add 1/2 cup of bread crumbs. Then, I’ll add 1/4 cup of cornflour You can also add “makai ka atta” which is fine then, I’m adding 2.5 tbsp of Rice Flour Rice flour is used to give kababs a crispy layer from the outside. Then, I’m adding salt to taste I’ve added around 1.5 to 2 tsp of it. Now I’m gonna add all the spice mix that we prepared earlier. Then, I’m adding 3 to 4 tbsp of desi ghee which I have already shown you how to make it. I’m sharing the link here. The authentic chapli kabab has a lot of fat in it so if you want to give it the same flavour, you can add around 1 cup of cow’s fat. After that, I’m adding 2 beaten eggs. After that, mix everything well until the mixture is uniform. After that, we’ll have to blend it in a food processor But make sure not to do that for more than 10 seconds. Otherwise, it gets too soft Here, you can see that the minced beef we had processed is very fine and the one that we didn’t process is too thick. The thick mixture can lead to the breaking of kabab when frying. so process the whole mixture and after that, we’ll cover it and put it in a fridge. I’ll put it in a fridge for 30 to 40 minutes, but putting it aside for overnight gives the best result. Also, this mixture is good for 10 to 12 chapli kababs. Now, let’s get to onion and tomato chutney. First of all, I have 2 tomatoes I will blend them, and then I’ll add 1 tsp of ginger garlic paste and 1 onion which I have cut roughly as we have to blend it as well. So blend them all so that they become very smooth. After that, we’ll add masalas in it such as: 1 tsp of salt 2 tsp of sugar 1/2 tsp of coriander powder 1/2 tsp of cumin powder and 1/2 tsp of black pepper powder. Add them all and mix them well. After that, I’ll add 1/2 to 1 tbsp of lemon juice You can adjust the quantity as per your liking. and in the end, I’ll add 2-3 tbsp of chopped coriander. You can cook it too, but I ate it in raw form and really liked it. It had a fresh feeling. But you can cook it too if you like. Now it’s time to fry the kabab I have taken a karahi and heated it up on the medium flame. Here, I’ve taken ghee for frying. then, I have tomato slices I’ll put them on top of the kabab As the oil gets hot, apply some oil on your hand A quick note that we’ll make big sized kabab as the minced beef does shrink so we have to take a big chunk, which is roughly slightly bigger then the golf ball. And then just flatten it up in your hands. Then, I’ll add tomato in the center. and the rest of the flattening will happen after placing the kabab in the oil. You would have seen it that when you buy the kabab from the street side, they also put the kabab in the oil and then flatten it further Basically, we have to follow the same process. Repeat the same process for the rest of the kabab mixture. Just make sure to fry 3 to 4 kababs at a time. Overcrowding the Tawa can disturb the temperature of the oil. If you want to give it a more authentic flavour, fry it in fat. Ghee is basically a pure fat, and since it’s healthy, that’s why I use it instead. Here, you can see how well our kabab has turned brown and how crisply they have turned out. and look at how much they shrank. Now, let’s get to freezing instructions.