Chapli Kebab
Chapli Kebab is a popular Pashtun dish originating from Peshawar, Pakistan. These flat, round patties are made from ground beef (or sometimes mutton or chicken) mixed with a blend of spices, herbs, and sometimes tomatoes and onions. They are shallow-fried until crispy on the outside and tender on the inside.
🧂 Ingredients
- 500 g Ground beef (20% fat)
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped (seeds removed)
- 3 Green chilies, finely chopped(adjust to taste)
- 1/4 cup Fresh coriander, chopped
- 1 tbsp Ginger-garlic paste
- 1 tbsp Coriander seeds, crushed
- 1 tsp Cumin seeds, roasted and crushed
- 1 tbsp Pomegranate seeds (anardana), crushed
- 1.5 tsp Salt(or to taste)
- 1 tsp Red chili flakes
- 0.5 tsp Black pepper, crushed
- 1.5 tbsp Cornmeal (makai ka atta) or gram flour(for binding)
- 1 Egg(for binding)
- Vegetable oil for frying
👨🍳 Instructions
- 1
In a large bowl, combine the ground beef, finely chopped onion, tomatoes, green chilies, fresh coriander, ginger-garlic paste, crushed coriander seeds, cumin seeds, crushed pomegranate seeds, salt, red chili flakes, black pepper, cornmeal, and egg. Mix everything thoroughly with your hands for about 5-7 minutes until well combined. The mixture should have a slightly sticky, cohesive texture.
💡 Tip: Ensure onions and tomatoes are finely chopped and excess moisture is squeezed out to prevent the kebabs from falling apart. - 2
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes to allow the flavors to meld and the mixture to firm up.
- 3
Wet your hands slightly to prevent sticking. Take a generous handful of the mixture and shape it into a large, flat, round patty, about 1/2 inch thick. You can press a thin tomato slice into the center of each kebab for a traditional look (optional).
💡 Tip: Don't make the patties too thick, as they may not cook through evenly. - 4
Heat about 1/2 inch of vegetable oil in a heavy-bottomed skillet or tawa over medium heat. Once the oil is hot, carefully place the chapli kebabs in a single layer, ensuring not to overcrowd the pan. Fry for about 4-5 minutes per side, until deep golden brown and cooked through. Avoid flipping them too often; let one side cook completely before turning.
💡 Tip: Maintain medium heat to ensure the kebabs cook through without burning. - 5
Remove the cooked chapli kebabs from the skillet and drain on paper towels. Serve hot with naan, raita, salad, or chutney.
💡 Tip: Serve immediately for the best texture and flavor.
💡 Pro Tips
- ✓For authentic flavor, use beef with about 20% fat. If using leaner meat, you might need to add a bit more binding agent.
- ✓Ensure all wet ingredients like onions and tomatoes are well-drained to prevent the mixture from becoming too loose.
- ✓Kneading the mixture well helps bind the proteins and prevents the kebabs from breaking.
- ✓Don't overcook the kebabs, as they can become dry.
🔄 Variations
- Use minced lamb or chicken instead of beef.
- Add a tablespoon of chopped mint leaves for extra freshness.
- For a spicier version, increase the amount of green chilies or red chili flakes.