Thursday, May 28, 2009

Chapali Kebabs



Made with ground lamb; marinated in spiced fresh papaya paste; mixed with egg and breadcrumbs; and pan-fried.
'Chapali' is a 'chappal or slipper' worn on feet. It refers to the oval shape of the Kebab which is about 5” long and ½" thick. This kebab was brought down to India from Afghanistan.


Ingredients:
  • 1 pound minced lamb
  • 1 tsp garlic paste
  • 1 tbsp ginger grated
  • 1 tsp green chili paste
  • 1 tbsp fresh papaya paste
  • 1 tbsp lemon/lime juice
  • 1 small onion finely chopped
  • 2 tbsp cilantro leaves finely chopped
  • 2 tbsp mint leaves finely chopped
  • 1 tsp black pepper coarsely ground
  • 1 egg
  • 2 tbsp breadcrumbs or besan
  • Oil or ghee for pan frying

Method:
  • Mix all the ingredients in the mince and marinate for 4 to 6 hours at room temperature.
  • Combine marinated mixture, eggs, and breadcrumbs or besan. Knead the mixture well like dough for Chapati.
  • Now take approximately 3-4 tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are oval shaped and little bigger in size than the usual ones (about 5" long and ½" thick).
  • Store minced patties in the refrigerator for about 1 hour.
  • Heat the oil in a frying pan. When it becomes hot, reduce the heat and pan fry the kebabs in it until brown.
  • Serve the Chapali kebabs hot with onion, tomato slices and chutney.


Do You Know?
Pashtuns
introduced Chapali Kebabs to Peshawar region of India. Pashtuns are also called as Pathans or Ethnic Afghans. It is an Eastern Iranian ethno-linguistic group with populations primarily in Afghanistan and in the North-West Frontier Province and Balochistan province of Western Pakistan.

2 comments:

asiar said...

These were so different from the usual keema cutlets. Your recipes are simple and yet delicious.

Nidhi Raizada said...

Thanks Asiar...