Chapli Kabab Recipe | चपली कबाब | Famous Street Kabab Recipe of India | Ravi Sisodiya

#chaplikababrecipe #kababrecipe #ravisisodiyarecipe
Chapli Kebab is a famous street kabab recipe famous in India and other parts of Asia. it has a very unique way of frying and usually served as a street food and common among masses.
The roots of this recipe is from Afghanistan, Pakistan and India. In India, it is famous in 4 cities of India - Hyderabad, Delhi, Lucknow and Bhopal.
Try this street food recipe and enjoy your taste buds!
Subscribe : / ravisisodiya
Written Recipes : ravisisodiya.com/
Ravi's Buying Guide for Indian Cooking : shop.ravisisodiya.com/
Facebook : / ravisisodiyarecipes
Instagram : / ravisisodiya_cooks
........................................................................
Preparation Time - 10 mins
Marination Time - 1 hour
Cooking Time - 20 mins
Servings - 5
Ingredients :-
1. Carom Seeds (अजवाइन) - 1 tsp
2. Cumin Powder (जीरा चूर्ण) - 1 tsp
3. Hot Spices Powder (गर्म मसाला पाउडर) - 1 tsp
4. Coriander Powder (धनिया पाउडर) - 1 tsp
5. Papaya Powder (पपीता पाउडर) - 1 tbsp
6. Green Chillies (हरी मिर्च) - 3
7. Salt (नमक) - 1.5 tbsp
8. Corn Flour (मक्के का आटा) - 3 tbsp
9. Fresh Coriander (ताजा धनिया) - 10 gms
10. Onions (प्याज) - 3
11. Dry Mango Powder (सूखा आम पाउडर) - 1 tsp
12. Chicken Keema (चिकन कीमा) - 750 gm
13. Edible Oil (खाद्य तेल) - 25 ml
...............................................................
My Cooking Pot Recommendations :-
Recommended Copper Hammered Handi 2.8 L - Purchase from Amazon Online - amzn.to/3d5CCf4
..............................................................
My Recording Kit :-
1. Nikon DSLR Camera - amzn.to/2Udeij3
2. Tripod - amzn.to/2J0Z23j
3. Boya Microphone for quality sound - amzn.to/2TXMLD4
....................................................
Business Enquiries : [e-mail]
....................................................
Note : All videos have English Subtitles and you can press "cc" button on video to start english subtitles
This description may contain affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from personally. Thank you for your support!

[@sanjayrana2765]

Har Bar Ki Tarah super

[@RaviSisodiya]

Hamesha ki tarah Dhanyawad Sanjay ji.

[@haroldchand2335]

Very nice recipe sir aaj banaya sir mainne motton keema chapli kabad Bhoot shandar recipe hai yeh thanks a lot..

[@RaviSisodiya]

Great. Thanks for the feedback

[@meenallee7346]

from tamilnadu...ur receips r mouthwatering and colorful.😎😀

[@RaviSisodiya]

Thanks a lot for feedback Meenal ji

[@rohan852]

I'm also from Tamil Nadu... great recipe

[@ambasakalburgi3256]

Looks very tasty, mouthwatering and delicious Recipe.🌟🌟🌟🌟🌟👌👌👌👍

[@RaviSisodiya]

Thanks!

[@jinendramathur8130]

Mouth watering recipe hkm 👍

[@RaviSisodiya]

Thank you hokum!

[@jackdawson00]

Thanks Uncle you prepared the chapli kebabs on my request . Thanks a Ton. The kebabs are looking yummy.

[@RaviSisodiya]

Bilkul Ashok ji. I noted it and made it..do try n give feedback pls!

[@jasjeetskitchenroutine6993]

🙏🙏❤❤

[@kapilpal9761]

delicious starte ravi ji.. Once again a ancient recipe..v nice

[@RaviSisodiya]

Thank you Kapil ji

[@harjeetsingh8551]

Very-very Tasty recipe..,bhai sab ji,aab Dum-pukht ki recipe bhi banao aur share kare👍👍👍👍👍👍👍

[@RaviSisodiya]

Bilkul Harjeet ji

[@anupamsatpute1]

Thanks for a wonderful recipe, Sir.

[@RaviSisodiya]

Your welcome Anupam ji

[@haroldchand2335]

Chapli kabab ka intezar kar raha huu sir, Maine b banai hai yeh dish pakistani cheff ka vedio dekh k banai thi per ab aap lekar aa rahe hoo.. matlab khassssssss hogi.. pak ki recipe vapus karta huu aap ko follow karenge aap..

[@RaviSisodiya]

Maine banayi mujhe bhi bahut pasand aayi. Different taste hai. Try kijiyega!

[@haroldchand2335]

Bilkul sir Saturday Eve ka plan bana rakhkha hain bus aap aap ki recipe dekhlu...

[@RaviSisodiya]

Bilkul.

[@user-ee1rs8ed2x]

Peshawar was once a part of Afghanistan, so it orginated from Peshawar, Afghanistan and current day Peshawar pakistan

[@ajit1000]

Rocking as always Sir! Will try it your way someday, the way I do it, I marinate it in dry spices and ginger-garlic overnight or say 4-5 hours then add dhaniya-pudina-green chillies-onions in the last with an egg before kneading it all together again. Always better to leave dhaniya-pudina on a kitchen towel to remove any extra moisture. Spices can vary as per taste but I do add coarse black pepper-badi illachi and even powdered cinnamon. Keep them coming Sir!

[@RaviSisodiya]

Ohh that is a great way to marinate..loved the message here! Thanks! N do try n give feedback!

[@ajit1000]

@@RaviSisodiya Definitely Sir! My idea works in way to get the flavours in from dry spices and then quickly finish it off before the wet one's have a chance to make it soggy. Something similar to what we do when we make Jhal-Mudi or Bhel-Puri, sev is added in the last so it doesn't get soggy. Once again bread crumbs can be added here if someone over does the Dhaniya-Pudina-Hari Mirchi. Some knick-knacks we pick up as things go out of control ;-)

[@KishanRathore]

आपका छोटा भाई किशन सिंह

[@RaviSisodiya]

Thanks kishan👍

[@navedmostaque]

Ravi ji , Salam. Also make Fali machli ke kofta. Apko bahut hi maza ayega.

[@RaviSisodiya]

Jarur try karunga..

[@navedmostaque]

Ravindar ji, I sent the original persian script aur to aur jo main ingredients hy, I translate those name. Aap check kar lena.

[@RaviSisodiya]

Sure. Thank you

[@navedmostaque]

@@RaviSisodiya main chahta hoon ke aap Chasnidar gosht ko pesh karein aur easy method se samjhaye. Aapki Mutton Akbari ka mein fan hoon. This was best.

[@navedmostaque]

@@RaviSisodiya Is zamaney mein logon ko asli Mughlai kis tarah pakate hy, ye maloom nhi. Aap har eik mughlai bahut hi easy method se samjhate hain. Is liay aap se ye darkhwast.

[@dujadeja6404]

JaimatJi hukum, papite ka powder keise taiyyar hota hei, iske upyog se kabab k basic taste mei koi badlav to nahi hota hei, kripaya samay ho to jawab dijiyega. Dhanyavaad.

[@RaviSisodiya]

Jadeja ji u can use raw papaya also.Powder u can get from on line amezan.

[@sridevipidikiti5255]

Can we add ginger-garlic paste? Frying raw meat?Won't it splatter?

[@RaviSisodiya]

Sridevi ji is recipe me garlic aur ginger nahi padta ha,lekin aap chahe to use kar sakti hai.🙏

[@RaviSisodiya]

No it won't splatter mam.🙏

[@RAJDARBARAbRajkareygaKhana]

Hello Sirji , So glad to see your new recipes online - As far as my knowledge goes Sir It originates from Peshawar, in Khyber Pakhtunkhwa province of Pakistan, and is also known in KPK as the Pekhawri Chapli Kabab or Peshawari Chapli Kabab but today I learnt from you that it follows the Afghanistn route - Like I mentioned earlier sir, we all still keep learning with every passing day , being a Chef myself I humbly watch your show with the anticipation of learning something new from you and your vast experience in Foodology ...My only question to you today is why have you omitted the use of tomatoes , ginger , garlic and eggs in your recipe ( you have used coriander but omited mint but that could be as per personal taste ) one more new thing I learnt that in the current version of the Chaplis in Lucknow street stalls they have started adding pomergrante seeds to give it that extra crunch - but offcourse that is once again optional - this was for your information - Look forward to your next video Sir - Stay well God Bless

[@RaviSisodiya]

Rajeev ji thanks for sharing good knowledge,due to authentication of the recipe ,I did not use tomato, Ginger and garlic.So u will get original 🙏

[@user-ee1rs8ed2x]

Peshawar was once a part of Afghanistan, so it orginated from Peshawar, Afghanistan and current day Peshawar pakistan