The chapli kebab is originally from Peshawar. But in this recipe, I am giving it veg version, which is as delicious as the original.
Cuisine: Indian Course: appetizer, main course or side dish Preparation time: 420 minute (incl. over night) Cooking time: 10 minutes Serves: 10
Ingredients For kebab: I cup soaked & boiled Rajma 200 gm paneer 2 medium sized onion- finely chopped 1 tomato- finely chopped 2 green chilli- finely chopped 1/2 inch ginger- finely chopped 1 tbsp. whole dried coriander 4 tbsp. bread crumbs 1 tbsp. chilli flakes 1/2 lemon juice 1 tsp black pepper powder 1 tsp white pepper Salt to taste 1/2 tsp jeera powder Pinch of turmeric powder
For frying: Desi ghee
Process of Making Step 1: Grind boiled rajma and add grated paneer to it. Then add finely chopped onion, tomato, green chilli, ginger, coarsely ground dried coriander seeds. Now, add bread crumb, chilly flakes, lemon juice, black pepper powder, white pepper powder, salt, jeera powder. And in the end, add pinch of turmeric powder. Step 2: Mix everything well and take one portion of the mixture and make kebab out of it. Now you can stick one tomato slice as in authentic kebab, or, you can skip it. Step 3: Shallow fry these kebabs in desi ghee. It is compulsory as desi ghee will enhance kebab’s taste.
Your veg chapli kebab is ready to eat and it’s so delicious. Just try and make it at home and please share your experience with us.