Twenty-One Authentic Pakistani Dishes

By Umme K. Adeel

This small book provides recipes of 21 traditional and delicious Pakistani dishes. It is aimed at readers who want to cook some Pakistani disshes from scratch but have no experience of doing so beforehand. 

• Language: English
• Publisher: Adeel Publications
• Release date: Jun 11, 2023
• ISBN: 9798224003556

Book preview

Introduction and Acknowledgement:

Here are twenty-one recipes for some of the most delicious Pakistani dishes. I have compiled these through Chat GPT for my non-Pakistani friends who frequently ask us for the recipes of dishes we serve them in parties and home visits. Chat GPT has done a great job in generating this content and recipes are truly authentic.

Umme K. Adeel

June 11, 2023

Cliffside Park, NJ.   

Recipe for Chappal Kabab

Chappal Kabab is a delicious Pakistani street food made with minced meat, spices, and herbs. It gets its name from the shape, which resembles a traditional sandal (chappal). Here's a recipe to make Chappal Kabab:

Ingredients:

500 grams minced meat (beef or lamb)

2 medium onions, finely chopped

4 green chilies, finely chopped

2 tablespoons ginger-garlic paste

2 tablespoons gram flour (besan)

1 teaspoon red chili powder

1 teaspoon garam masala powder

1 teaspoon ground cumin (jeera)

1 teaspoon ground coriander (dhania)

1/2 teaspoon turmeric powder

1/2 cup fresh coriander leaves, chopped

1/2 cup fresh mint leaves, chopped

1 egg

Salt to taste

Oil for frying

Instructions:

In a large mixing bowl, combine the minced meat, finely chopped onions, green chilies, ginger-garlic paste, gram flour, red chili powder, garam masala powder, ground cumin, ground coriander, turmeric powder, fresh coriander leaves, and mint leaves. Mix well to combine all the ingredients.

Add salt to taste and mix again. The salt helps in binding the ingredients together and enhances the flavor.

Once the mixture is well combined, cover it and let it marinate for at least 1 hour in the refrigerator. This allows the flavors to meld together.

After marination, beat an egg and add it to the mixture. Mix it thoroughly. The egg acts as a binder and helps in holding the kababs together.

Heat oil in a frying pan or skillet over medium heat.

Take a handful of the meat mixture and shape it into a flat oval shape, resembling a chappal (sandal). Make sure the kababs are not too thick, as they should cook evenly.

Gently place the shaped kababs in the hot oil and fry them until they turn golden brown on both sides. Flip them carefully to cook evenly.

Once the kababs are cooked, transfer them to a plate lined with paper towels to absorb excess oil.

Repeat the process with the remaining meat mixture until all the kababs are cooked.

Serve the Chappal Kababs hot with mint chutney, tamarind chutney, or yogurt dip. They