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Recipe Owner @Rathod Karishma Chirag
Editor @Aliya Anwar

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

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.


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RECIPE BY Rathod Karishma Chirag

Blogger at @karishmathakor14

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