Here is the recipe of chapli kabab of Peshawar from the ongoing Peshawari food festival at Spice Art, Indian specialty restaurant in Crowne Plaza New Delhi Rohini 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
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Mutton chunks - 500 gms
Chopped onion - 100 gms
Chopped green chilli - 100 gms
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Chopped ginger - 10 gms
Salt - to taste
Red chilli powder - 5 gms
Red chilli crushed - 5 gms
Coriander crushed - 5 gms
Cumin seeds crushed - 5 gms
Fresh coriander - 20 gms
Tomato slices, one slice per piece, for garnish
Scrambled eggs - 4 nos.
Mustard oil - for shallow frying
For masala mix
Cinnamon - 5 gms
Clove - 3 gms
Black cardamom seed - 5 gms
Small cardamom seed - 5 gms
Black pepper corn - 5 gms
Method
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 gms 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. Apply tomato slice on top. Take a non-stick pan and shallow fry it in hot mustard oil. Serve hot with mint chutney.
Chef Hardev Singh Saini, Chef-de-cuisine of Spice Art, Crowne Plaza New Delhi Rohini boasts an experience of over 27 years in the industry. With his heart and soul, he carves out each dish with a modern twist. Chef Hardev brings with him specialization in global cuisine as he has spent majority of his career managing the coffee-shops of numerous hotels. Prior to this, Chef Hardev has mastered his skills in hotels like Jaypee Siddharth, India Habitat Centre and Hyatt Regency Delhi.