Receta Chapli Kabab – Low Calorie
Chapli kabab is very popular in Peshawar – Pakistan. I love kabab in general but chapli kabab is at the top of my list.
Everything is heavenly about this kabab except the way it is cooked. It’s actually deep-fried and I have to be honest, this contributed in the amazing taste and delicious crispy edges.
Keeping the entire flavor in and cutting down the calories, I’ve made a low calorie version which you can enjoy with plain rice or low carb side dish.
Chapli kabab is very spicy, so I usually have it with yogurt and cucumber salad, which you can see a dollop of it on the chapli kabab in pictures.
The calories calculated do not include the bread and the toppings.
Chapli kabab
Serves 2. One serving is 237 calories.
- 200 gm ground beef
- 1 egg white
- 1/2 medium onion chopped
- 1/2 teaspoon crushed cumin seed
- 1 chopped hot green chili
- 1 medium tomato chopped
- Salt
- 1/4 teaspoon black pepper powder
- 1/2 teaspoon coriander seeds
- 1 tablespoon fresh coriander leaves
- 1 tablespoon oil for frying
- To large bowl, add all ingredients.
- Mix gently, which will allow beef to stay fluffy and tender when cooked.
- Shape into 2 patties about 1 inch high. Press the center of the patty gently with three fingers. Cover and freeze for 10 minutes.
- Add one tablespoon oil to a frying pan, fry the chapli kabab for 4-5 minutes on each side. Do not press it while frying.
- You might see dark patches on the chapli kabab, even the edges might turn dark, but that’s alright, this because the egg white which is cooked before any other ingredient.
- When done, remove the kabab, cover immediately and wait at least 5 minutes before serving. This will allow the meat to rest and hold its shape.