A popular street food snack of Pakistan and Afghanistan, the word chapli is derived from the Pashto word “chaprikh” meaning round. The kabab is made of minced beef marinated in Kausar’s roasted ground spices, finely chopped tomatoes and onions, green chilies, fresh herbs and egg for binding it into a flat round shape. The kabab is then fried on a flat skillet (tawa) and garnished with lemon slices and served with hot chapatti and green chutney.
Ingredietns
Method
Ingredietns
- 750 gms-1kg minced Beef
- 2-3 medium Tomatoes
- 250 gms finely chopped onions
- 4-6 finely chopped Green chillies
- 3 tbsp chopped Ginger
- 3 tbsp chopped Garlic
- 1-2 egg(s) whisked
- 3 cups of Ghee / Oil for frying
- 1 packet Kausar Chapli Kabab masala
Method
- In the minced meat, add Kausar Chapli Kabab masala, onion,
green chillies, ginger, garlic, egg(s) and 3 tbsp ghee / oil.
Marinate and leave for 30 minutes. - With wet hands, make thin, flat & round kababs. Paste a slice
of tomato on one side of the kabab and deep fry in hot ghee /
oil until crisp brown.