📝 Ingredients

For Kabab Mixture

Chicken fillet – 500 g

(Boiled with ginger-garlic paste, salt, black pepper & 1–2 garlic cloves, then shredded)

Bread slices – 2 (soaked & squeezed)

Boiled potatoes – 3 to 4 (mashed)

Turmeric (Haldi) – 2 tsp

Coriander powder – 2 tsp

Cumin powder – 2 tsp

Red chilli powder – 2 tsp (adjust to taste)

Garam masala – 2 tsp

Kasuri methi – 2 tsp (crushed)

Chaat masala – 2 tsp

Corn flour – 1 to 2 tbsp

For Stuffing

Mozzarella cheese (or any melting cheese)

Sweet corn (boiled)

For Coating

Corn flour slurry or 1 beaten egg

Vermicelli (sevaiya), crushed

For Frying

Oil as required

👩‍🍳 Method

In a large bowl, add shredded chicken, mashed potatoes, soaked bread, spices, and corn flour. Mix well to form a smooth mixture.

Take a small portion, flatten it, add cheese and sweet corn in the center, and shape into kababs.

Dip each kabab in corn flour slurry or beaten egg.

Coat well with crushed vermicelli.

Fry in medium-hot oil until golden and crispy.

Serve hot and enjoy the cheese pull 🧀✨

🍽 Serving Suggestion

Serve with mint chutney, garlic mayo, or ketchup

There is nothing quite like a perfectly flattened, crispy-edged Chapli Kabab. Traditionally a staple of Peshawari street food, this chicken version is lighter but packed with the same punchy flavors. The secret lies in the fresh breadcrumbs and the slow-fry technique on the tawa.

Prep time: 15 mins | Cook time: 10 mins | Servings: 2-3 people

Ingredients

• Chicken Mince: 1 cup

• Fresh Aromatics: 1 medium onion (finely chopped), 1 medium tomato (chopped)

• Herbs: Fresh coriander (dhaniya), mint (pudina), and green chilies (finely chopped)

• Binding: 2 slices of fresh bread (made into crumbs), 1 egg, 2–3 tbsp corn flour

• Pastes: 1 tbsp Ginger-Garlic (GG) paste

• Spices (2 tsp each): Coriander powder, Cumin powder, Garam masala, Red chili powder, Red chili flakes, and Kasuri methi powder, Haldi powder, salt to taste

• Lemon juice 1 medium sized 

Method

The Base Mix: In a bowl, combine the chicken mince with the chopped onions, tomatoes, and fresh herbs.

Seasoning: Add the ginger-garlic paste followed by all the dry spices. The Kasuri methi is essential for that authentic aroma!

Binding: Add the egg, fresh breadcrumbs, and corn flour. Mix thoroughly by hand to ensure the proteins and spices are well-incorporated.

Tawa Frying: Heat oil on a flat tawa. Take a portion of the mixture and place it on the oil.

Flattening: Using a spatula, press the kabab down firmly. Aim to make it as thin and wide as possible while it cooks.

Slow Cook: Fry on a low flame. Flip carefully once the bottom is golden-brown.

Serve: Once both sides are crisp and cooked through, serve hot with a fresh salad and mint chutney.

Expert Tips For My Readers

Moisture Control: If your onions are very juicy, squeeze out the excess water before adding them to the mince to prevent the kababs from breaking.

The Texture: Using fresh breadcrumbs instead of dried ones keeps the chicken incredibly soft on the inside while the corn flour handles the outer crunch.

                                                Ingredients

The Meat & Lentil Base

• Meat: 500g boneless beef, mutton, or chicken (cut into small cubes)

• Chana Dal (Bengal Gram): 125g (about \frac{1}{2} cup), soaked for at least 1 hour

• Onion & Potato : 1-1 medium, roughly chopped

• Ginger-Garlic Paste: 1 tablespoon (or 1-inch piece of ginger and 6–7 garlic cloves)

• Water: 1.5 to 2 cups (use less for chicken, slightly more for beef/mutton)

• Whole Spices (Potli/Direct Masala)

• Button Red Chilies (Whole): 6–8 pieces

• Cumin Seeds (Jeera): 1 teaspoon

• Coriander Seeds (Dhania): 1 tablespoon

• Black Peppercorns: \frac{1}{2} teaspoon

• Cloves (Laung): 4–5 pieces

• Cinnamon Stick: 1-inch piece

• Black Cardamom: 1 piece

• Green Cardamom: 2–3 pieces

• Salt: 1 teaspoon (adjust to taste)

• The Fresh Mix-ins (For Binding & Aroma)

• Egg: 1 large (whisked)

• Green Chilies: 2–3, finely chopped

• Fresh Coriander: \frac{1}{4} cup, finely chopped

• Fresh Mint Leaves: 2 tablespoons, finely chopped

• Garam Masala Powder: \frac{1}{2} teaspoon

• Corn Flour : For binding 1 to 2 tablespoon

• Oil: For shallow frying

• Step-by-Step Instructions

1. Cooking the Base

• In a pressure cooker or a heavy-bottomed pot, add the meat, soaked chana dal, chopped onion, ginger-garlic, all the whole spices, and salt.

• Pour in the water.

• If using a pressure cooker: Cook on medium heat for about 4 to 5 whistles (for beef/mutton) until the meat is completely tender.

• If using a regular pot: Cover and simmer on low-medium heat until the meat is fork-tender and the dal is soft but not mushy.

• Crucial Step: Open the lid and check for residual water. Turn the heat to high and dry out all excess moisture while stirring continuously. The mixture should be completely dry; any leftover water will make the kebabs break apart during frying.

2. Mashing and Shaping

• Let the mixture cool down slightly. Remove the larger whole spices (like the cinnamon stick and black cardamom shell) if you prefer a smoother texture.

• Grind the mixture. For the best traditional, fibrous (daanedaar) texture, grind it while it's still warm using a traditional mortar and pestle, or pulse it carefully in a food processor. Do not over-process into a paste.

• Transfer the mixture to a bowl. Add the whisked egg, chopped green chilies, fresh coriander, mint leaves, and garam masala powder & Corn Flour. Mix everything thoroughly with your hands.

• Grease your palms with a little oil, take a small portion of the mixture, and shape them into smooth, round, flat patties (tikki).

3. Shallow Frying

• Heat a few tablespoons of oil in a wide frying pan over medium heat.

• Gently slide the kebabs into the pan. Do not overcrowd.

• Shallow fry for 3–4 minutes on one side until it develops a rich, golden-brown crust, then gently flip to fry the other side.

• Remove and drain on paper towels.

• Serve with green chuteny and sliced onions.

• Pro-Tip for Storage: You can flash-freeze these shaped, uncooked kebabs on a tray for an hour. Once hardened, transfer them to a zip-lock bag or an airtight container with parchment paper between layers. They will stay fresh in the freezer for up to a month!

• You can add boiled egg slices in stuffing (I prefered grated eggs to avoid breakege)

 Ingredients

• Chicken/ Mutton Keema : 500g

• Boiled Potatoes (Small): 2 to 3

• Finely Chopped Onion: 1 Medium

• Chopped Bell Pepper: ½

• Ginger-Garlic (GG) Paste: 1 tbsp

• Corn Flour: 4 to 5 tbsp

• Fresh Coriander (Dhaniya): Handful, chopped

• Cheese (Grated): 2 tbsp (for stuffing)

• Oil: For shallow or deep frying

🧂 Spice Blend:

• Salt: To taste

• Chaat Masala: 1 to 2 tsp

• Dried Pomegranate Seeds (Anardana): 1 to 2 tsp

• Chili Flakes: 1 to 2 tsp

• Coriander, Cumin & Garma Masala Powder: 2 tsp each

💡 Quick Tip for Your Viewers

• Freezing Tip: Mix all ingredients and Shape the kababs with the cheese stuffing inside, then place them on a tray lined with parchment paper in a single layer. Freeze for 2 hours until solid, then transfer them to a zip-lock bag or airtight container. They will easily last for up to a month! Fry directly from the freezer on medium-low heat so the cheese melts beautifully without burning the crust

• Serve with green chuteny & Tomato ketchup along with sliced onions