“Afghan jalebi, mashooq farebi, ghayal hai tera dewana bhai wah…bahi wah wah wah!!…….” You must be wondering, what the hell i am saying! Well, I was singing and dancing to the tune of this Bollywood dance number that summer afternoon along with my little daughter Annie, with her crazy moves and steps. I laughed my lungs out when she tried singing and repeating the song in her accent, oh god! it sounded damn funny.
While I was trying to teach her how to pronounce the word “Afghan”, my elder darling asked, “Do the people of Afghanistan eat jalebis?” Another silly question, to which, I laughed again and explained that meat in many forms are widely used in their cuisine, like kababs and grills. To give them a taste of one of Afghani kababs, I once again made these “Chappli Kabab” on Friday last weekend.
And then, when I finally presented this new dish to Renee and Annie, proudly announcing, TADA… here is your Friday special, Afghani Chappli Kabab. Visibly and pleasantly surprised, and utterly amused at the same time, they laughed out loud saying what kind of a name is this, Chappli kabab!! and why such a weird name, they demanded to know. To that, my spontaneous answer was, “because it looks flat like chappals (in hindi) or sandals”; and somehow managed to convince them.
I had it for the very first time, in a Pakistani restaurant here, but the one I ate at one of my friends place few years back was super delicious. I couldn’t wait to try it by myself following her recipe but with few alterations. My dish too turned out real good. The kababs were tender, juicy, and quite unlike anything I’d had before. I was mighty pleased with the final outcome of my effort, and thereafter repeated it quite a number of times in my home parties, and get togethers, as like i did last weekend. I earned lots of hugs and kisses from my two darlings and so you too can give it a try.
- 500gm minced lamb or mutton
- 2 Medium Onions
- 1 Medium Potatoes
- 1 tbsp ginger garlic paste
- 1 large tomato
- 1 egg
- 2 Fresh Green Chili
- 1 tsp anardana( pomegranate seeds)
- 1 Medium bowl of fresh chopped coriander
- 1/2 tbsp. all purpose flour
- CHAPLI KABAB spice mix by SHAAN.
- Salt to taste
- 4 tbsp oil or a little more for frying.
- Add onion, green chilies, coriander, potato into a chopper and pluse the entire ingredients into finely chopped texture.
- Take the minced meat in a large bowl. Add the above chopped ingredients, ginger garlic paste, anardana, whisked egg, Shan chapli kabab spice mix, flour and salt. Now mix all the ingredients properly until very well combined then keep it aside for 30 mins.
- Now the mixture is all ready to be made into chapli kababs. Heat the oil in a pan, meanwhile start making small or medium flat patty or kababs out of the mixture. Now wet your palms a little with water to avoid the kabab mixture sticking on to your palms and for the neat patties to come out neat.
- Once the oil is hot enough carefully slide in the kababas into the hot oil not more than 3-4 in a batch. Shallow fry both sides on low to medium heat until nice golden brown and crisp.
- Take it out on plate lined with paper towel. Serve it with some green chutney, onion slices and lime wedges.