Peshawari Chapli Kabab

To make Peshawari Chapli Kabab, start by roasting dried pomegranate seeds, cumin, coriander seeds, red whole chili, and black pepper. Grind these roasted spices to create a flavorful masala. In a bowl, combine beef mince with green chilies, fresh coriander, mint, egg, roasted wheat flour, salt, black pepper, and ginger garlic paste. Mix well and let it marinate in the refrigerator for 2 hours. After marination, add chopped onions and tomatoes, mix thoroughly, shape into patties, and shallow fry on a preheated pan until cooked through.

Yes, you can definitely make Peshawari Chapli Kabab using chicken or mutton instead of beef. Just ensure that the meat is finely minced and adjust the cooking time accordingly, as chicken may cook faster than beef. The spices and herbs will complement any type of meat you choose.

To store leftover Peshawari Chapli Kabab, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them for up to 2 months. When ready to eat, reheat in a pan or oven until heated through.

Peshawari Chapli Kabab pairs wonderfully with raita or yogurt dip, which helps balance the spices. You can also serve it with naan or paratha, along with a fresh salad or pickles for added flavor. For a complete meal, consider serving it with basmati rice or a side of roasted vegetables.

If you're looking for a substitute for wheat flour in Peshawari Chapli Kabab, you can use chickpea flour (besan) or almond flour for a gluten-free option. These alternatives will help bind the kababs while adding a unique flavor. Just adjust the quantity as needed to achieve the desired consistency.