Thursday, June 4, 2009

Trying to keep it light? Try chicken chappli kababs


Authentic chappli kababs are made with beef or mutton, are full of extra fat mixed into the ground meat, and are shallow fried in large flat "chappal" sized pieces. I do these ground chicken chappli kababs in a patty shape and freeze them to take out for when I don't feel like cooking, or to serve guests.
1 lbs ground chicken
3 tbs chickpea flour (aka besan)
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chile flakes
1 tsp whole coriander pods (roast in dry pan to toast for one moment)
1 tbs dried pomegranite seeds ground to a powder
2 finely chopped spring onions
1 tsp garlic paste
1 tsp ginger paste
1 chopped tomato (try to keep out the wet pulp of the tomato, if the mince meat mixture gets too wet, just add a tad more ground chickpea flour)
1-2 chopped green chiles
1 cup cilantro finely chopped
1 tsp ghee or butter (as an alternative to the hunk of dumbey ki charbi !fat of the long earred lamb's tail! that would be in your real Peshawari kabab mixture!!!)
salt to taste
Mix all of these ingredients together. Allow the mixture to sit for about 30 minutes to bind. Shape into patties and shallow fry in a tiny drop of oil. You can literally pour in a teaspoon of oil and use a paper towel to spread it all over your pan if you use a non-stick frying pan. Traditionally these are shallow fried in quite a bit of oil, though. For a party you could press a slice of tomato into each patty and give it a flatter, more irregular shape like an authentic chappli kabab.

2 comments:

RuhguZar said...

Looks yummy! I was so excited to see some posts!
-Ruh

Nourah said...

these look great, yum :)