Chicken Chapli Kabaabs

Mix all the ingredients in a large bowl and let it rest in the freezer well covered for about 30 minutes. This is the most important step.

Egg can also be added to it if desired but i have not done so because I shallow fried them instead of deep frying and since I have used chicken instead of beef, there is no fear of under cooked Kabaabs as such.

After the desired time, shape into round Kabaabs and shallow fry them on a non stick tawa or a pan. Fry few at a time by turning over two to three times.

Place a slice of tomato at first on the tawa and then top it up with the Chapli Kabaabs.

Cover them with a lid to ensure even cooking. Serve with mint raita or any Chutney of your choice. These taste heaven with homemade butter naans. I did just the same friends.

Each batch gets done in 8 to 10 minutes.

Chapli Kabaab is a Mughlai influenced Pashtun styled minced Kabaab usually made with ground beef, chicken or mutton shaped into a patty and either deep or shallow fried. It originated in Peshawar, today North West of Pakistan and hence popularly known as Peshawari Kabaabs. These are easily done on stove top with few special spices. The word Chapli is derived from a Pashtun word chaprikh meaning 'flat' referring to the light, round and flattened texture that just melts in your mouth. Served best with naans, these can be eaten with Pita bread or buns too. Kids will love these soft juicy and succulent Kabaabs and can be an added attraction at any party or family get togethers or reunions. Happy Cooking Everyone!