Chapli kabab is a traditional dish originating from the Pashtun cuisine of Pakistan and Afghanistan, particularly from the Khyber Pakhtunkhwa province and the regions bordering Afghanistan. The name "chapli" is derived from the Pashto word "chaprikh," which means "flat," reflecting the kabab's distinctive flattened shape. The history of chapli kabab is deeply intertwined with the cultural and culinary traditions of the Pashtun people. It is believed that the dish was developed as a way to utilize available ingredients, making use of ground meat mixed with a variety of spices and herbs. The kababs are typically made from minced beef or lamb, combined with onions, tomatoes, coriander, green chilies, and a unique blend of spices including coriander seeds, pomegranate seeds and Salt. The mixture is then formed into flat, round patties and fried until crispy on the outside.

Ingredients:
Beef Mince: The base of chapli kababs is minced beef or mutton.
Onions: Chopped onions add moisture and flavor to the kababs.
Pomegranate Seeds: Crushed, soaked, and ground pomegranate seeds contribute tanginess.
Spices: A blend of spices includes allspice powder, roasted gram flour, red chili flakes, and coriander seeds.
Green Chilies: Chopped green chilies provide heat.
Coriander Leaves: Fresh coriander leaves enhance the taste.
Egg: An egg binds the ingredients together.
Tomatoes: Sliced tomatoes are often placed on top of the kababs before frying.
Oil: For frying the kababs.
Preparation:
Mix all the ingredients thoroughly, refrigerate the mixture for 10-20 minutes, and shape it into round patties.
Heat oil in a pan and fry the kababs on low flame until they are golden and crisp on both sides.
Serve hot with mint sauce or chutney.
Origins:
The name “chapli” comes from the Pashto word “chaprikh,” which means flat. These kababs are flat and round in shape.
Peshawar, where the recipe originated, has over 2,000 kebab houses serving chapli kebabs.
While traditionally made with minced beef, variations now include chicken and lamb.
Popularity:
Chapli kebabs are not only popular street food in Peshawar but also enjoyed during Eid-ul-Azha and Ramadan iftar.
They have gained global recognition and are featured on menus in South Asian restaurants worldwide.

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