Veg Chapli Kabab Recipe is a meatless option of Chapli Kabab that is popular in western countries. A Bangladeshi cook invented it, and it has many different serving ideas. Chapli Kabab is a well-known dish in India that you may have had before.
This recipe is made with vegetables and hence considered to be vegetarian. The main ingredients for this meal are potatoes, onions, garlic, tomatoes, and green peas. You can use either fresh or frozen vegetables for the recipe, as mentioned in the instructions below.
Apart from these veggies and spices, you will need ginger paste which adds a great flavor to the dish. If you prepare this by using canned vegetables, skip out on adding the ginger paste.
Is It Chapli Or Chapli Kabab?
Both. The word chapli means “flat” or “smooth” in Oriental languages, whereas kabob literally translates to food on a stick or skewer. (There are, however, some Arabic kebabs that have no sticks.
Instead, the food is served on a cutting board.) With respect to Chapli Kabab, it seems to be an intentional switch from kabob due to the word “kabob” being associated with Middle Eastern food.
I’ve been asked if it’s named after the famous Indian-Pakistani film character Chappli, but I’m pretty sure that it’s just a coincidence. (Chappli Kabab is made of lamb and looks like a skewer.)
Veg Chapli Kabab Recipe
Prepare Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
- 4-5 Boiled Potatoes (Shredded)
- 1 tsp Red Chilli Powder
- 2 green chili
- 1 tsp Jeera Powder
- 3 medium diced onion
- 4 cloves garlic
- 1 cup Bread crumbs
- 1 cup finely chopped coriander leaves
- 2 tbsp Finely Chopped Mint
- 2-3 Finely Chopped Green Chillies
1. Add oil to a pan and fry the chopped onions and green chilies until golden brown.
2. Add garlic and cook for 1 minute on low heat just to release the flavors.
3. Add coriander leaves, green chilies, red chili powder, jeera powder, and shredded potatoes and cook it for 5 min on low heat until salt is absorbed completely.
4. Transfer the mixture to a mixer or blender, then blend it well with bread crumbs, mint leaves, finely chopped coriander leaves, and finely chopped green chilies to make a coarse paste or dough called “peshoto.” Keep aside in a bowl
5. Take a Tawa and spread a layer of well-mixed potato-chili paste on it. Then add finely chopped onion and continue to spread until the Tawa is completely covered with the potato-chili paste layers.
6. Spread a layer of peshoto (chapli kabob base) on it, then place a pav at the bottom of this layer. Continue with your chapli kabob in the same manner until you finish all the layers or you run out of ingredients
7. Transfer it to an oven tray and bake for 15 minutes at 180 degrees Celsius until brown spots appear on the top and bottom sides of chapli kabab, nigrehensibly sticking together
8. Serve hot with mint chutney or green chutney. We can serve this delicious chapli kabob with Jeera rice, Dal, Kachumber Salad, Labbhia, or even tikka.
Nutrition Facts Per Serving
Excellent Source Of: Vitamin A, Vitamin C, Iron, Calcium, Potassium.
Best 5 Serving Ideas For Veg Chapli Kabab
1. Kachumber Salad
This is a popular salad in Western Asian restaurants, especially Pakistani and Indian ones. It’s usually eaten with chapli kabab and Indian naan bread.
Kachumber consists of chopped cucumbers, tomatoes, onions, capsicums (bell peppers), cilantro (coriander leaves), and mint leaves mixed with lemon juice and salt.
Kachumber is best served fresh because it loses its flavor when left out for a while. It also tastes fresh when made right before mealtime.
Dal means lentil in English. It’s often made by boiling lentils and then mixing them with spices. Dal has a variety of ways to make it, but the recipe I’m going to show you is one of my favorites called “Emerald Dal.” I usually serve this dish with chapatis or rice, but it’ll go wonderfully together if you’re eating chapli kabab.
3. Jeera Rice
Jeera means cumin in English. This is a delicious and easy-to-make native Indian dish made with rice, toor dal (split chickpeas), spices, lemon juice, and ghee. Jeera rice goes very well with chapli kabab because the cumin flavor brings the best out of chapli kabab.
Why Is My Chapli Kabab Breaking?
Chapli kababs are versatile and can be paired with any flavor. However, over-seasoning or under-baking is the main reason why they will break. Here are some tips to keep them from breaking:
- Use just enough oil to prevent sticking; not too little and not too much. Use moderate fire to bake these kebabs.
- For baking, use the proper oven temperature for baking. If we place them on the grill, it may break the kebab into small pieces due to high heat.
- If the peshoto base is not mixed properly, it will break into small pieces due to pressure.
- If you place the kebabs on a grill, cook them slowly and use moderate heat.
- Before placing the kebabs in the oven, grease the tray with a little oil for easy removal.
- Try not to add more ingredients than mentioned in the recipe; it may result in breaking.
How Long Do Frozen Kebabs Last?
Frozen kebabs last up to 7 days but can remain good for 3-5 days. I recommend freezing them to avoid wastage. If you’re going to a dinner party, it’s a good idea to freeze the kebabs so that everyone can know how to make homemade chapli kabab.
The Bottom Line
If you love kebabs, then you should try the chapli kabab. It is the best vegetarian substitute for a real kebab and is very easy to make. Thankfully, most Western Asian restaurants now include chapli kabab on their menu, so people don’t have to struggle to make it at home for themselves or their loved ones.
Chapli Kabab is very delicious and healthy food. We can say that chapli kabab is the “real deal,” as it has been shown in numerous studies to be cancer-fighting and heart-healthy. If you want to enjoy the same taste at home, or if you want to try something new, then chapli kabab is definitely the dish for you!