" Chappali Kebab " Bajias Cooking - YouTube](http://www.youtube.com/watch?v=ISkk_zvorWg&feature=relmfu)
i have tried this recipe many times…i make them in frying pan…whenever i’m frying…they shrink alot and becomes thick…
what do you think the main problem would be?
Re: chappal kebab question!
Are you using lean ground beef? Lady said that if you do then they will shrink and become hard.
Plus she also says that fry it on high heat
Re: chappal kebab question!
chappal kabaab? i think it's called chhapli kabaab! right? chappal will kill the appetite! :D
Re: chappal kebab question!
no i'm using meat with a bit of fat too...dont know the proportion....will keep that in mind when buying next time
they r called chappal kebabs too.....chappali too means "like chappals":D
Re: chappal kebab question!
Its wrong to call it chappal kabab. Its Chapli, not chppali.
Chapli kebab is a patty made from beef mince,[SUP][23]](Kebab - Wikipedia)[/SUP] and is one of the popular barbecue meals in Pakistan and Afghanistan. The word Chapli comes from the Pashto word Chaprikh which means flat. It is prepared flat and round and served with naan. The kebab originates from Mardan and is a common dish in Pashtun cuisine. Mardan is famous for chapli kabab not only locally but also internationally.
Re: chappal kebab question!
really? oh…wow!!! tabhii to maiN kahuuN k biwiyaaN apne shauharoN ko itna **“chappali kabaab” **kiuN khilaatii haiN? 
Re: chappal kebab question!
^doesnt chaprikh means/used flat like chappals? (i’ve never used just heard)
its pretty common to call them “chappal kababs” in khyberpakhtunkhwa…dont know about rest of the world
yummmz i love mardan’s chappallii kebabs:yummy:
Re: chappal kebab question!
i wonder how this place got this name ‘MARDAAN’! kia vahan sirf mard hote haiN aur aurteN nahiiN?
Re: chappal kebab question!
yes few years back it was like that^
but now its same like peshawar....
Re: chappal kebab question!
yes few years back it was like that^
but now its same like peshawar....
oh achchhaa...so, Mardaan is now NOT mardaana anymore! :D
Re: chappal kebab question!
My mom makes them a lot, and everyone loves hers. When she forms them, she makes big discs that are quite thin. They do shrink, but because she has made them so large, they are still quite big. And also, because she made them very thin, they dont get fat, they just
get to normal size.
For example, the size she makes (before frying) is like a tea saucer (the plate you put a tea cup on) and its about 1/4 inch thick/thin.
Re: chappal kebab question!
The shrinking happens because meat shrinks when it's cooked. The fat and H2O content is released during cooking and because chapli kababs are supposed to be well done, they shrink a lot. The only thing you can do for this is make really thin and large kababs. Thinner larger discs of meat and the end result will be fine.
About them being thick after done.. reason is the same from above.
To make them softer, add a lot of tomatoes in the ground beef and then make the kababs. We got this tip from a local kabab house and the chapli kababs have never been softer and yummier.
Re: chappal kebab question!
I know someone who makes the BEST chappli kebabs and she adds tomatoes as well. Makes a difference.
Re: chappal kebab question!
Thanks for those valuable tips *Guac and Hadeel *..
Akmoti, dont use meat with fat content , for kababs .. it literally ruins the kababs .. I had this same issue long time back , until I changed the keema content .. now instead of buying readymade keema , I actually get a few packets of boneless lamb or beef turned into keema right infront of me , so they dont add extra fat to it ...
And that has really made a huge difference to the quality of the kababs .. plus like hadeel said , try to make them as thin as possible .. that way they get cooked quicker and hence lesser shrinking ..
chappal kebab question!
In a food processor add a large onion, ginger, garlic, coriander, green chillis, and add bread slices soaked in milk. Add your favorite spices. I usually add salt, red pepper, coriander, black pepper and a little garam masala.
This definitely makes kababs juicy . Also pan (shallow) fry on low to medium heat. I always use boneless chicken thigh keema. They are yummy. I would otherwise advise to use beef with fat content. Lean beef keema will taste like rubber . Don't fry on high heat. This will make kababs hard. Try this
Re: chappal kebab question!
The chaplli kabab that you get in NWFP areas have very high fat to meat content and they are fried in animal fat (charbi). Fat = flavor.
As for shrinkage and firming that is heat causing coagulation of protein.
For home cooking of chappli kabab, I have noticed that it is better to use 10/90 qeema and to let all the water drain from it. Chop qeema along with rest of the ingredients into a mixture and shape them big and thin.
Chapli Kabab Pkg - YouTube
Charsadda Chapli Kabab aur Qimaton may Ezafa - YouTube
Re: chappal kebab question!
wonderful tips!!!!
thankyou sooo much
will make them in coming weekend inshaAllah n will update you guys....:)
Re: chappal kebab question!
*The chaplli kabab that you get in NWFP areas have very high fat to meat content and they are fried in animal fat (charbi). Fat = flavor. * As for shrinkage and firming that is heat causing coagulation of protein. For home cooking of chappli kabab, I have noticed that it is better to use 10/90 qeema and to let all the water drain from it. Chop qeema along with rest of the ingredients into a mixture and shape them big and thin.
yes that is true....kababs are fried in charbi(fat) in most of the resturants but here qeema quality is different n it does get watery....