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Peshawari Chapli Kabab recipe - Cooking with Kawish

Authentic Peshawari Chapli Kabab (Sohrab Goth Style)

Al Asif Square Sohrab Goth's authentic Peshawari Chapli Kabab — 2.5 kg spicy commercial batch with onion juice, kasuri methi, and animal fat frying. Serves 15-20, perfect for Bakra Eid dawat. No corn flour binder — traditional Pashtun technique.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Pakistani, Peshawari
Calories: 500
Ingredients Method Video Notes

Ingredients
  

  • 2.5 kg beef mince coarse cut, 20% fat minimum
  • 1 kg onions juiced — pulp discarded, juice only, ~400ml
  • 100 g green chilies coarsely blended
  • 5 tbsp coriander seeds coarsely crushed
  • 2.5 tbsp anardana dried pomegranate seeds coarsely crushed
  • 2.5 tbsp cumin seeds coarsely crushed
  • 1.25 tbsp ajwain carom seeds coarsely crushed
  • 4-5 tsp red chili powder adjust to spice level
  • 1 tbsp salt
  • 1 cup fresh coriander chopped
  • 1 cup tomato chopped small deseeded
  • 0.5 cup kasuri methi dried fenugreek leaves
  • As needed animal fat tael or ghee for shallow frying

Method
 

Step 1:
  1. Puree 1 kg onions in a food processor. Transfer to a muslin cloth and squeeze out all the juice. Discard pulp — you'll need only the juice (~400ml). This is essential; do not skip.
Step 2:
  1. Coarsely blend green chilies. Deseed and finely chop tomatoes. Chop fresh coriander. Coarsely crush coriander seeds, cumin seeds, anardana, and ajwain in a mortar — never powder them.
Step 3:
  1. In a large vessel, combine beef mince, onion juice, blended green chilies, all crushed spices, red chili powder, and salt. Mix vigorously by hand for 8-10 minutes until sticky and cohesive.
Step 4:
  1. Add chopped tomatoes, fresh coriander, and kasuri methi. Mix quickly for 2 more minutes. Do NOT let the mixture rest — shape and fry immediately.
Step 5:
  1. Heat animal fat (or half ghee, half suet) in a wide flat tawa on medium-high heat. With wet hands, shape into thin flat discs (15-20 kababs). Slide gently into hot fat, fry 4-5 minutes per side until deep golden brown with crispy edges. Serve immediately with hot Afghan naan, sliced onions, and lemon wedges.

Video

Notes

Onion juice technique is what separates Sohrab Goth style from other Peshawari chapli kababs — do not substitute with chopped onions. Kasuri methi is essential for the authentic herbal note. Animal fat gives the distinct depth of flavour, but if unavailable, use half ghee and half beef suet. NEVER let the mixture rest after mixing — fry immediately or salt will draw out water and the mixture will become watery.