This delightful recipe of Peshawri Chapli Kabab by Chef Mehboob can be ready in approximately 30 Minutes
Watch this Masala TV video to learn how to make Chapli Kabab,Imli Khajoor Ki Chutney and Shahi Pasanday. This show of Mehboob’s Kitchen with Chef Mehboob Khan aired on 16 August 2019.
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Chapli Kabab:
Ingredients:
Beef Mince 1 kg
Bone marrow 125 gm
Onion (medium & grated) 3-4
Tomato (medium & chopped) 5-6
Green chili 3-4
Garlic 2 tbsp
Ginger 2 tbsp
Egg 2
Tomato (medium) 2
Oil ½ kg
Chapli kabab Masala 1 packet
Method:
Marinate mince with all the ingredients for about 30 minutes. Then heat oil and fry the egg and place on a plate. Now mix egg in the mince mixture. Then with slight wet hands make thin chapli kababs and place tomato and bone marrow. Now in a frying pan heat oil and fry the kababs from both sides until golden brown. In the end serve hot with naan.
Imli Khajoor Ki Chutney :
Ingredients
Dates 1cup
Tamarind paste ½ cup
Red chili whole 5
Cumin 1tbsp
Ginger powder 1tsp
Carom 1/3 tsp
Vinegar 4tbsp
Salt 1tsp
Method
Boil all ingredients together with 2 cups of water , now cool for ten minutes and , grind and serve .
Shahi Pasanday:
Ingredients:
Veal meat 500g
Fried onions 100g
Cashew 150g
Oil 100g
Coriander 1 bunch
Yogurt 2cup
Oil 300g
Ginger paste 1tbsp
Garlic paste 1tbsp
White pepper powder 1tsp
Garlic powder 1tsp
All spices 1tsp
Cumin 1tsp
Red chili (chopped) 1tsp
Salt to taste
Tomatoes (chopped) 3
Cream cheese ½ cup
Almonds (for garnishing) 100g
Method:
wash the veal meat and cut in to 4 slices. Now boil cashew, oil, coriander and fried onions and when it is at room temperature mix them in yogurt. Now in a pan add ginger paste, garlic paste, oil, rest of the spices, tomatoes and yogurt to cook them. After those add veal meat and cook it till 15mins and add cream cheese. Now dish out the chicken breast and garnish it with almonds and serve.
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