A twist over a twist. The Chapli Kabab is a famous Peshawari specialty that has now gained nationwide acceptance. Here we remix it in a modern way by blending it with National Chapli Kabab Mix.
Beef Mince ½ kg
National Chapli Kabab Masala ½ packet
Bread Slices 2-3
Green Chilies (finely chopped) 3-4
National Ginger Garlic Paste 2 tbsp
Carrots (peeled and finely sliced) 2 medium sized
National Soya Sauce 2 tbsp
National Corn flour 1 tbsp
Chicken Powder 1 tbsp
Kashmiri Red Chilies (finely sliced) 5-6
Chicken Stock 1 cup
Brown Sugar 1 tbsp
Crushed Red Chilies 1 tsp
National Chili Sauce 2 tbsp
Chili Oil 2 tbsp
Spaghetti 500 grams
National Salt to taste
National Black pepper (crushed) to taste
Cooking Oil ½ cup
Method to prepare meat balls:
In a food processer combine beef mince, ½ pack National Chapli Kabab Mix, 2 bread slices, and 1-2 chopped chilies. Blend all the ingredients to your desired consistency.
Grease your hands with Cooking Oil and roll level 1 tbsp of mixture into round shaped small or medium sized balls. Put them on a plate.
In a frying pan add 2-3 tbsp of Cooking Oil. On medium flame, lightly stir fry meat balls, once meat balls turn light golden, remove them from the pan and set aside.
Method to boil noodles:
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return spaghettis to pot.
Heat Cooking Oil in deep pan over a high heat. Add 2 tbsp National Ginger Garlic Paste and stir fry until lightly browned, stir in Kashmiri red chilies and stir fry for another minute or so.
Add in 2 tbsp National Soy Sauce, 1 tbsp Hoisin sauce, 1 tbsp chicken powder, 1 tbsp National Chili Sauce, 1 tbsp crushed red chilies, 1 cup National Corn Flour dissolved in stock and 1 tbsp brown sugar. Let it simmer on slow flame. Keep stirring during the process.
Stir in boiled spaghetti and mix well. Keep stirring, add in fried meat balls and carrots and stir well for 1-2 minutes on medium flame.