10 May


chapli - kebobs

The kabab, like most of the Famous Food Stories  has an ancient history. It has traveled far and wide through regions, times and people and has a universal appeal. Undoubtedly the most recognised eastern food in the western part of the world, it has remained a favourite with desis, middle easterners, Arabs, central Asians and Caucasians alike.


It is believed that the Turkish and Persian soldiers enjoyed grilling fresh meat on fire, while it hung wrapped on their swords. The meat chunks were cooked in animal fat and once ready were consumed immediately by soldiers who hunted for survival while journeying land to land for conquests.

Kababs have always been a rustic favourite; and while they were said to be a prominent part of the Moghul menu, the variation of the modern day chapli kabab is a purely Pakhtun take on the kabab.

chapli kebob

The word kabab is said to originate from the Arabic language, but the Persians, Turks and central Asians also lay claim to it. It means to fry, burn or cook on a skewer through grilling or open fire cooking. Kababs in the west are mostly served on a skewer or donar kabab with a side of pilaf or middle Eastern pita bread. Though in the subcontinent, there are more than a dozen popular kabab recipes; shami, boti, seekh, bihari, galavati all come a close second to the Peshawari chapli kabab.

The province formerly known as NWFP and the eastern region of Afghanistan can proudly lay claim to the spicy flat meat beef patty, however, it stands as a favourite throughout Pakistan and India. Though some kababs are made using sheep, lamb, chicken or goat meat, the chapli kabab is a purely beef, and at times lamb fare. But you can even try this with other meats like chiken chapli kebebs.


Chaprikh is a Pashto word meaning flat, and chapli is a derivation of this particular word; hence a flat round kabab. The Pakhtun recipe uses a perfect combination of beef and atta (wheat flour), thus this kabab in particular is lighter in taste.

The ingredients used in the preparation of chapli kababs are indigenous to Afghanistan therefore the use of pomegranate seeds and dry coriander seeds, which make the chapli kabab so unique in taste. The outcome is perfect on the palate and thus the region and the original chapli kabab makers deserve the highest grade on sharing this delicious local classic with the rest of the world.

chapli - kebab

Growing up shami kebabs and nargisi kofta were the mom’s famous kebab recipes and we loved it a lot especially nargisi kofta which were mostly made on special occassions or when important  guests were coming. Now mom makes them for us when we visit india….. :). They were my fav kebab recipes untill i learned to make this mouthwatering chapli kebabs. I tasted it in many local eataries and hotels and pakistani  get- togethers especially in ramzan but did not think of making them myself. We have a good family friend of my hubby whose family had gone to pakistan for visit. He was alone  and made chapli kebabs and sent them to us. They were tender, juicy, and very diffrent from shami kebab where the meat is cooked before hand.  I was hooked and wanted to learn this….if a bachlore can make this …i got inspired and tired it with chiken. Though we did not add the hallmark crushed pomegranate seeds and coriander to it, it still tasted awasome. And i tired it again and again with other meats till i  perfected it and now my shami kebab recipe lies forgotton … :), this seems to be more quicker, easier and tasty too. 

Chapli Kabab
makes 8-9 kebabsprep time - 1hr 15 mints
cooking time - 25 mnts
making kebobs


  • 1/2  kg ground beef / mutton
  • 4 tbsp whole wheat flour
  • 1 medium onion, chopped
  • 1 tsp crushed red pepper (kuti huwi laal mirch)
  • 1 tsp crushed cumin seeds
  • 1 tsp garam masala powder
  • salt to taste
  • 4 tbsp fresh cilantro
  • 2 green chillies, chopped
  • 1 tbsp whole coriander seeds crushed
  • 1 eggs
  • 1 tsp anardana [pomegranate seeds]
  • 1 tbsp oil
  • 2 medium tomatoes, chopped
  • Oil for frying
making chapli kebab-1


Finely chop the onions, green chilli and coriander leaves and keep aside. Coarsly crush the spices mentioned. Cut the tomato into half , take out the seeds  and juice and discard. Chop the tomato finely and keep aside.
 In a bowl mix the minced beef or mutton, crushed red pepper, crushed coriander seeds, crushed cumin seeds, crushed pomegranate seeds, wheat flour, eggs, chopped onion, chopped coriander leaves, chopped tomatoes, chopped green chilies and salt and mix well, shape into flat patties ( the thinner the better ) keep aside for 1 hour. If more you can keep them  in the freezer of your refrigerator.
Some recipes even called for adding srambled eggs, but adding raw eggs is better. If you leave the patties too long, the tomatoes will release water and make the kababs soggy, so they will end up breaking in the oil. You can even shape the patties and place them on a tray, then keep the tray in the freezer for half an hour so they firm up. Then proceed to fry them directly from the freezer…this helps maintain their shape.

Heat a small non-stick frying pan with 2-3 tbls of oil. Fry them on medium to low heat first then lower the heat to medium low and continue cooking the kababs until cooked. Turn them over carefully and cook the other side. Try not to crowd the pan, it will be easier to turn if you do 2-3 at a go. Be careful that you dont overcook them . Remove and drain on kitchen towels. Drizzle some lemon juice on them before serving. Serve with warm pita bread, salad and a dollop of yogurt.


banana sandwich

A sweet, warm and gooey breakfast idea, and easy to make.Cooked like a grilled cheese, but filled with melted peanut butter and warm bananas. Can be enjoyed even as a snack or a dessert. A slightly mushy banana with warm peanut butter and toasted bread is all the pick me up you may need in the morning.

Prep Time: Under 15 min
 Cook Time: Under 15 min
 Serves: 2
Makes two Sandwich


  • 4 slices of Bread
  • 2 small ripe Bananas
  • 1-2 tbsp creamy Peanut Butter
  • Oil/Unsalted Butter for greasing
  • Honey to taste (optional)
Spread peanut butter side to side, evenly on 1 side of each piece of bread. Slice banana in 3/4-inch slices and place on 1 piece of bread with peanut butter. Banana slices should be close together, and cover 1 side completely (usually 9 slices). You can at this point also drizzle honey if you like. Top with the other slice of bread. Cook for 4 minutes on each side, or until golden brown, and heated through.  Cut into quarters and serve very hot.
pnt btr banana sandwich
You can even make a healthier version of homemade peanut butter as follows :-
  • 15 ounces shelled and skinned roasted peanuts
  • a pinch of salt
  • 1 1/2 teaspoons honey
  • 1 1/2 tablespoons peanut oil


Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months.

grilled sandwich

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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