From across the border

hardev singh saini
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RECIPE This spicy and juicy kabab is simply hard to resist

Here is the recipe of Peshawar’s chapli kabab from the kitchens of Delhi-based chef Hardev Singh Saini. According to lore, the shape of this flat kabab is inspired by the signature sandals made in Peshawar. What makes them delectable is the subtle spicing and juicy combination of the minced meat with herbs. These kababs taste best when served with yoghurt, rice, salad and naan.

Chapli Kebab


Mutton chunks - 500 gm

Chopped onion - 100 gm

Chopped green chilli - 100 gm

Chopped ginger - 10 gm

Salt - to taste

Red chilli powder - 5 gm

Red chilli crushed - 5 gm

Coriander crushed - 5 gm

Cumin seeds crushed - 5 gm

Fresh coriander - 20 gm

Tomato slices, one slice per piece, for garnish

Scrambled eggs - 4

Mustard oil - for shallow frying

For masala mix

Cinnamon - 5 gm

Clove - 3 gm

Black cardamom seed - 5 gm

Small cardamom seed - 5 gm

Black pepper corn - 5 gm


Mince the mutton chunks with fat. Grind the masala mix and keep aside. Add all the ingredients to the mince with scrambled eggs and mix well.

Take 50 gm of mixture, shape it like a patty and press it into a flat shape in a way that your fingers leave a mark on top. Place a tomato slice on top. Take a non-stick pan and shallow fry it in hot mustard oil. Serve hot with mint chutney.

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