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 1000gms
Salt 2tsp
Onion 1kg
Maize Flour 100gms or 1cup
Dry Pomegranate Seeds 1.5tbs
Coriander Crushed 3tbs
Red Chili Flakes 2tbs
Tomato 1/2kg
Green Chilies 2tbs
Baking Soda 1/8tbs
Ginger 1tbs
Fat for frying
Eggs 3

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