Chapli Kebab

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Chapli kebab ('flat kebab' — chapli meaning sandal in Pashto, named for its shape) comes from Peshawar in Pakistan's northwest. Unlike skewered kebabs, chapli are pan-fried patties enriched with maize flour for a craggy crust, brightened with pomegranate seeds and crushed coriander. They are the definitive food of Khyber Pakhtunkhwa province.

Ingredientes

Sirve 4

• 500 gminced beef(20% fat)
• 1 mediumcebolla(very finely chopped)
• 2 mediumtomatoes(deseeded, finely chopped)
• 3green chillies(finely chopped)
• 1 small bunchcilantro fresco(chopped)
• 2 tbsppomegranate seeds (anardana)(dried, crushed)
• 2 tbspfresh coriander seeds(crushed)
• 1 tspfreshly crushed black pepper
• 1 tspsal
• 1 tspred chilli flakes
• 3 tbspmaize flour (cornmeal)
• 1egg(lightly beaten)
• 100 mlvegetable oil(for frying)
• 1tomato(sliced into rounds, for topping)

Instrucciones

1. 1

   Mezcla

   Combine all ingredients except sliced tomato and oil. Mix gently — overworking makes kebabs tough.

   Squeeze excess moisture from the chopped onion and tomato first, or the mixture will be too wet to hold its shape.

2. 2

   Reposa

   Cover and refrigerate 30 min.

3. 3

   Shape

   Wet hands. Take a generous handful and flatten into thin patties about 12cm wide and 1cm thick. Press a tomato slice into the top of each.

   Thinner is better: a thin patty maximizes the crisp crust while the short cooking time keeps the inside juicy.

4. 4

   Fry

   Heat oil in a wide pan. Fry kebabs 4 minutes per side, basting with oil — they should be deep brown and crispy outside.

   Peshawari kebab shops shallow-fry in animal fat on a huge tawa — a few spoonfuls of ghee in the oil gets you closer to that flavor.

5. 5

   Escurre

   Drain on paper towel briefly.

6. 6

   Sirve

   Serve hot with naan, sliced raw onion, mint chutney and lemon wedges.

Variaciones

• •

  Use minced lamb instead of beef

• •

  Add 1 tbsp gram flour for extra binding

• •

  Sprinkle red chilli oil on top before serving for street-style heat

Almacenamiento

Best fresh. Freeze raw shaped patties up to 2 months — fry from frozen, +2 min per side.

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