World Famous and big pizza chapli kabab salarChapli kabab /جلال اباد سالارجيلي كباب

په دې خپرونه کې جاوید حضرتي د افغانستان د ننګرهار ولایت جلال آباد ښار ته تللی، چې د سالار چپلي کباب په اړه ځانګړی راپور چمتو کړي.
په دې ځای کې به تاسو د چپلي کباب د چمتو کولو بشپړه پروسه له پیل څخه تر پایه وګورئ او د دې خوندور افغاني خوراک په اړه به نور معلومات ترلاسه کړئ.

AFGHANI CHAPLI KABAB World Famous Salar Special Chapli Kabab recipe | Afghanistan's Street food Chapli Kabab Preparation | Jalalabad Afghanistan | د جلال اباد سالار چپلي کباب
Here's a recipe for *Chapli Kebab*, a famous and flavorful dish from Afghanistan and Pakistan.

Ingredients:
• 500g ground beef or lamb (with some fat)
• 1 medium onion, finely chopped
• 2 tomatoes, finely chopped (plus extra slices for garnish)
• 2 green chilies, finely chopped
• 2 tablespoons fresh coriander leaves, chopped
• 1 tablespoon fresh mint leaves, chopped (optional)
• 1 tablespoon coriander seeds (lightly crushed)
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• 1 tablespoon dried pomegranate seeds (anardana)
• 1 tablespoon gram flour (besan) or cornflour
• 1 egg (optional, for binding)
• Salt to taste
• 1 teaspoon black pepper
• 1 teaspoon crushed red chili flakes (optional)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 tablespoons ghee or oil (for frying)

Instructions:

1. Prepare the mixture:
• In a large mixing bowl, add the ground meat.
• Add chopped onions, tomatoes, green chilies, coriander leaves, mint leaves, crushed coriander seeds, cumin seeds, red chili powder, garam masala, dried pomegranate seeds, salt, black pepper, chili flakes, ginger paste, garlic paste, and gram flour. Mix everything well.
• If the mixture feels too loose, add more gram flour or an egg to help bind the mixture.

2. Rest the mixture:
• Let the mixture rest for 15-20 minutes in the refrigerator to allow the flavors to develop and the mixture to firm up.

3. Shaping the kebabs:
• Take a handful of the mixture and shape it into a flat, round patty (about the size of your palm). Make sure it's not too thick.
• Press a slice of tomato onto the center of each kebab (optional).

4. Cooking:
• Heat ghee or oil in a large frying pan over medium heat.
• Once hot, gently place the kebabs in the pan. Fry each side for 4-5 minutes until golden brown and cooked through. Be careful when flipping the kebabs, as they can be delicate.

5. Serving:
• Serve hot with naan, yogurt chutney, and salad. Garnish with additional tomatoes and fresh herbs if desired.

Enjoy your delicious
*Chapli Kebab*!

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