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Shan Chapli 100g

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SKU: 44CS01
Pack Size: 6
SKU: 44CS01
Each Box
RRP £0.80 £4.79
Delivery £0.74 £4.39
Collection £0.67 £3.99
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Shan Chapli 100g
Property Value
Description Shan Chapli 100g
Kcal 312.5 Kcal
Kj 1307 Kj
Fat (g) 12.5g
Of which saturates (g) 0g
Carbohydrate (g) 37.5g
Of which sugars (g) 12.5g
Salt (g) 14.8g
Protein (g) 12.5g
Fibre (g) 12.5g
Property Value
packsize value 6
Brand Name Shan
Ingredients

Wheat Flour, Himalayan Pink Salt, Red Chili, Coriander, Cumin, Ginger, Garlic, Dehydrated Onion, Pomegranate Seeds, Black Pepper, Black Cumin, Cinnamon, Bay Leaves, Fenugreek Leaves, Carom, Dried Mango Powder, Maltodextrin, Hydrolysed Soy Protein, Cane Sugar, Canola Oil, Citric Acid, Silicon Dioxide (Anticaking Agent).

Country of Origin
Storage Store in a cool, dry area.
Cooking Guidelines Shan Chapli Kabab Mix enables you to experience the authentic traditional taste of delicious Pashtun-style Chapli kababs. INGREDIENT REQUIRED 1. Ground/Minced Meat - 750g (600g meat + 150 g fat / suet) 2. Tomatoes - 1-2 medium, thin round slices 3. Onions - 250g / 3 medium, very finely diced & squeeze in a cloth to remove liquid 4. Green Chilies - 4-6 medium, finely chopped 5. Ginger Paste - 2 tablespoons 6. Garlic Paste - 3 tablespoons 7. Cilantro/Fresh Coriander - 3 tablespoons, chopped 8. Eggs - 1-2, whisked 9. Cooking Oil - 500 ml / 3 cups, for shallow frying 10. Shan Chapli Kabab Mix - 1 packet, mix in ½ cup water STEPS OF COOKING 1. Mix all the above ingredients except oil and knead well. Set aside and marinate for 30 minutes. 2. Make thin flat kabab / patties with wet hands and paste a slice of tomato on one side. Shallow fry until crisp brown on both sides. Serving Suggestion: Serve hot with diced fresh salad and Shan Tamarind / Green Chutney. Tips for Best Result: For a richer taste, add 100 - 200g beef bone marrow and ½ cup maize flour in the above ingredients.
Usage Statements For best before see packaging.
Allergen Advice Contains Soy and Wheat. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
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