History of Chapli Kebabچپلي کباب

 

The king of all kababs
Chapli kabab. It has a crunchy texture as well as a sour, nutty flavor. It has an abundance of scents and flavors.
Chapli Kebab is a traditional spicy delicacy that is playing a considerable role to satisfy our taste buds for years. There are very rare cooks and chefs in this world who have maintained the authenticity of this succulent dish, but once you will savor the real taste of it, you will admire the person who actually invented this dish. 
The word kebab has its own ancient history; it has traveled far and wide through provinces, times and people, and has a universal appeal. The word Kebab originated from the Arabic language, but the word is also used in Persians, Turks and Central Asians cultures. It means to fry, burn or cook on a skewer through grilling or open fire cooking.
Origin of Chapli Kebab
In Pakistan, chapli kebab originally comes from the northern areas, in particular Peshawar, capital of Khyber Pakhtunkhwa province. Peshawar is a historical city situated near Khyber Pass, close to Pak-Afghan border.
In the heart of the old city of Peshawar, “Qissa Khwani Bazar”, or ‘The Storytellers Market’, is situated. Unfortunately, these days the stories of the Amirs of Bokhara and the Khans of Khiva and regional love of ‘Adam and Dur Khani’ have been substituted by satellite receivers continuously breaking news and telling amazing tales of fiction from all over the world.
But the chapli kebabs and tikka kebabs remain famous delicacies and the most popular street food of the Qissa Khwani Bazar, and a lot of people like to eat them here when they visit Peshawar. People living in city have kept the old tradition alive. They still gather after work and chat with one another in front of the tea shops, sharing love and war stories and enjoying chapli kebabs lunch or dinner.
From the pages of history
The cuisine has traveled through different eras and regions. It is extremely popular in the Pakistan, South Asia, Middle Eastern and Africa.
According to Qari Javed Iqbal’s book on Khyber Pakhtunkhwa’s history and culture, the people of India were vegetarians, with Turks, Ghaznis, Afghans, and Mughals invaders introducing meat to the region.
The Mughals introduced this dish by adding different spices to the minced meat of cow or buffalo. They also made eating meat part of the culture. Peshawar being their first habitat, the dish got a regional color.
Many others acquainted with the language agree that kebab is a Persian word that means to cook meat or minced meat on a skewer or pan.
Back in the day, soldiers from Turkey, Iran and Central Asia were known to wrap meat around their swords, which they would later roast.
Kebabs are common across Turkey, Iran and Central Asia. In some countries, it is served on a skewer or as donor kebab (Turkey). In the Middle East, kebab is likely to be served with bread.
In the Subcontinent also, there are dozens of types of kebabs. There is Bihari kebab, Gola kebab, Shami kebab, and more.
 
2^nd Thought
The exact origins of Chapli Kebab are a bit murky, but it is believed to have originated in the late 19th century during the British Raj. The name Chapli Kebab comes from the Pashto word “Chapli” or “chaprikh”, which means flat or patty-like. The dish was likely invented for the British soldiers who were stationed in what is now Khyber Pakhtunkhwa, and it would have been made with local ingredients that were readily available. The dish has since become a popular street food throughout the region, and it can now be found in restaurants, grocery stores, and even homes around the country. More so they have also become a popular food staple in Afghanistan, where they are sometimes referred to as snacks item.
Chapli kebab is a common dish in Pashtun cuisine and also considers a popular meal in Afghanistan. However people living in other areas of Pakistan pronounce it in Urdu language as Chapel Kebab.
Traditionally the kebabs are cooked on gigantic skillets in animal fat. Chapli/Chappal kebab is a patty made from beef mince mixed with onions, tomatoes, green chilies, coriander seeds, cumin seeds, salt, black pepper, lemon juice or pomegranate seeds, eggs, chili flakes, chili powder, cornstarch and coriander leaves.
Many years ago the kebab was the poor man’s dish, but because of the high prices of the ingredients, it’s quickly becoming a luxury food.
Peshawar is known for its firm culture and rigid traditions as they spend a lifestyle which was followed by their ancestors even if the time changed but their ways of living are still the same. But there is one more thing for which this region is popularly known, and that’s the exceptional food taste which they have been able to maintain for years, with seemingly very simple recipes.
Peshawar is part of Khyber Pakhtunkhwa and Chapli Kebab can be taken as their signature dish because this dish has a distinctive place in the food list of Peshawar food and is available in different eateries of Peshawar with suitable rates and so those less privileged people can enjoy this food occasionally. 
Chapli kebab is specifically made up of Beef (buffalo) but some people don’t like the taste of it, so for them, the kebab moved toward variations such as Afghani chapli kebab of mutton meat, and chicken chapli kebab.
How to Make It
Overall the chapli kebabs are quite easy to make. Spice mix is a bit of extra effort but you can make it ahead. And the taste of freshly roasted spices is bursting with flavors.
Crushed the spices coarsely. Just 2-3 pulses are enough to break the spices, do not ground them into fine powder. Chapli kebab spice mix is ready, you can store it in the pantry for a few weeks or in the fridge for months.
Take mince in a bowl, add onions, clarified butter, chapli kebab spice mix, green chilies, ginger, garlic, and fresh coriander, and mix well. Marinate for 30 minutes at least. (Preferably 4-6 hours in the fridge.)
Before making the kebabs, add an egg, tomatoes, and cornmeal. Cornmeal makes the kebab crunchy alternately you can also add roaster chick pea’s flour or wheat flour.
Do a taste test by frying a small petty of kebab. Adjust spices and salt if required. This step is not necessary but it is always worth the effort to get the perfect taste.
Now roll out a flat patty (kebab) from mince dough. According to your likening size.
Ingredients
1 tbs dried pomegranate arils
2 tbs red chili flakes
1 tbs cumin seeds
1 tbs coriander seeds
½ tbs fennel seeds
1 tbs salt
1 tsp gram masala powder
1 tsp Ajwine
1 tbs Kashmiri chili powder
200g Onion
1 tbs ginger
1 tbs ginger
100 green chili
2 kg ground meat, (lamb or beef) 20-30% fat
1 cup cornmeal 
2 tbs chopped fresh coriander
2 tbs butter
4 tomato slices
4 Eggs
Ghee , Oil, Beef Fat or butter or mustard oil
Instructions
For Spice Mix
Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.
For chapli kebab
In large bowl take mince, spice mix, green chilies, ginger, garlic, onions, fresh coriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)
Just before frying, add tomato, egg and cornmeal. Mix well until mince gets a dough like consistency.
For Cooking Kebabs 
Preheat a large flat cost-iron special pan over high flame, pour some oil allow the oil to become hot.
Wet your hand with water or oil, take small portions of the mixture and then start to shape the kebab into round flat or oval shape, using your hand.
Place the kabob on the pan and begin to start frying the kebab, cook the kebab for few minutes on each side. Keep flipping at intervals. Once the kebabs are cooked, remove and place them over tissue paper and set
aside.
The other way to cook the kebabs is, you can simply place a slice of tomato on one of the sides over the shaped kebab mixture and then fry them on both side until cooked.
Serve the hot Chapli Kebab with coriander and mint chutney.
 
Pro tip: Fry a small petty of kebab and do a taste test. Adjust if needed. (This step is optional.)
Roll out balls of kebab and flatten with hands.
Notes
Some people add a scrambled egg to the chapli kabab but I feel it is an extra step with not much taste. You can add scrambled eggs (made with 2 eggs) with tomatoes in the recipe.
Ground Meat: You can use ground beef, lamb, or chicken for this recipe. Remember the fattier the better. Ground meat or mince needs to have 20% to 30% fat. Extra fat in the mince keeps the kebab moist and soft. It also binds the kebab and prevents it from breaking.
Spices: Dried pomegranate arils can be found in Indian stores. If you can't find it, substitute it with mango powder ( amchoor powder) or 2 teaspoon of pomegranate molasses can also be a good substitute. Fennel seeds (sauf), is also optional.
Onion: Onions add some sweetness and taste to the recipe, just be sure to squeeze excess onion water.
Tomato: Use firm and ripened tomatoes. Avoid soft and tender tomatoes with loads of water. Add tomatoes just before frying and roll kebab as go.
Cornmeal: This ingredient is not the same as corn flour. Cornmeal is yellow slightly gritty flour that binds the kebab and absorbs the moisture. Adjust the measure if kebabs are breaking.
Egg: This ingredient also helps to bind the kebab.
You can add scrambled eggs (made with 2 eggs) along with tomatoes in the recipe.
Chapli kebabs are shallow fried in oil or ghee or (charbi ka tel), which is hard fat obtained from cows.
Using thin mince is most recommended rather than using thick mince for kebab. (Avoid using extremely thin mince for this kebab recipe).
Use fat in kebab. It will help to work as a binding agent.
Never add ingredients that can add water to the kebab.
Use a proper quantity of 'makai ka atta'. It will help to bind the kebab and improve the taste.
Release the excess water from the tomato keeping it on the strainer or grill before adding to the kebab.
Always fry the kebab on high heat as the first crust forms then reduce the heat to cook the kebab from inside.
Never flip the kebab before forming the crust.
Use proper utensils to flip the kebab as the chapli kebab is bigger in size as compared to other kebabs.
Serving
You can simply serve your chapli kebab with a green salad, raita, Imli Chatni or salsa. Tandoori naan or chapati makes a perfect combination to eat. You can eat chapli kebab all season but winter is a great time to taste chapli kebab with Karaka tea. The kebab is commonly consumed in meals with bread such as naan, rice dishes such as Kabuli pulao, or wrapped in fast food. In winters, green tea such as kahwah may traditionally be served alongside it, while cold drinks are preferred in the summers.
They also taste great with rice too like Afghani Pulao. They pair as great protein side with daal chawal too.
Storage Suggestion
Store non-fried kebab for 01 month in the freezer.
You can also store fried kebab for 2 to 3 days in the refrigerator. Try to consume as soon as possible if you are using chapli kebab with fried eggs.
Store Chapli Kebab: Cooked Chapli kebab can be stored in the fridge in an air-tight jar. Reheat in a covered plate in the microwave before serving. You can also freeze it for up to 2 months.
Squeeze minces water with your hands when you are ready to add spices. Water retention in mince can break the kebab.
Is Chapli kebab best for Weight loss?
It can be healthy and best for weight loss if you bake or shallow fry in mustard oil or buffalo fat. Deep frying is not advisable for weight loss. You can also avoid fat in kebab. Try to have with salads to make it more tempting. Chicken chapli kebab is more recommended than red meat if you are making it for weight loss.
How many calories in a Chapli Kebab?
Calories may vary in kebab depending upon the following reasons:
1. what type of meat are you using?
2. Which oil is used for frying?
3. How much fat the meat contains?
If you want to reduce the calories then take a lamb or chicken kebab without fat. Beef chapli kebab is high in calories as compared with lamb, mutton or chicken. Use extra virgin olive oil recommended for frying. In this way, the kebab calories will reduce.
Chapli kebabs vs. other kebabs
Kebabs are most commonly roasted on a spit or simply over an open fire, the meat (whatever that protein might be) is heavily spiced, and is sliced off in strips and eaten on sandwiches (think gyros and shawarma), or pieces are stabbed onto skewers (per Jamrah Restaurant). 
But this particular Pakistani kebab is made much like a burger patty. It should have a satisfyingly browned outer crust holding a fatty, soft, and heavily seasoned center. Craving Zone says that the minced mix of the kebab is rolled together and flattened, then fried in olive oil, ghee, or butter, and served along with a side of chutney, tandoori chapatti, naan, taftaan, or rice.
Another significant difference the Chapli kebab has is that they are much larger and thicker than other kebab meat, as big and juicy as an American burger. The addition of dried pomegranate seeds also sets this Pakistani dish apart.
Taste the Authenticity of Chapli Kebab at Larry adda
In Pakistan majority of Lorry/Truck drivers are Pathan who do the goods transport jobs from one city to another. Apart from listening the folk music their favorite thing is eat good food specially mutton and beef from different Truck adda/dhabbas beside the high way roads. They are the main source of spreading this unique dish not only within Pakistan but also throughout the world. There is no compromise when it comes to bringing authenticity to any dish at Lorry Adda, and like every other scrumptious dish, Chapli kebab has a rich history and to maintain that Laree Adda adds special spices to keep our Chapli Kebab as tasty as they are known for.