indianMediumnon vegetariangluten freedairy freenut free

Chapli Kebab

Name: Chapli Kebab
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g beef mince (with 15-20% fat, not too lean); 1 pcs onion (large, finely chopped); 1 pcs tomato (medium, deseeded and finely chopped); 3 pcs green chili (finely chopped); 3 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 2 tbsp corn flour; 1 pcs egg (lightly beaten); 2 tsp ginger-garlic paste; 2 tbsp pomegranate seeds (fresh, can substitute with dried anardana); 1 tbsp coriander seeds (dry roasted and crushed); 1 tsp cumin seeds (dry roasted and crushed); 1 tsp red chili powder; 1 tsp garam masala; 0.5 tsp salt; 1 pinch black pepper; 6 tbsp oil (for shallow frying)

RATING

4.7/5(187)

TASTE SCORE

9/10

Rustic, boldly spiced Pakistani flat kebabs with a crispy exterior and a juicy, tender interior. Minced beef is blended with aromatic spices, fresh herbs, and a surprising crunch from pomegranate seeds. These Peshawari street-food icons are quick to pan-fry and pack a smoky, tangy punch in every bite.

PREP

25m

COOK

15m

SERVES

2 PIECES

573 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Roast and crush the whole spices.
1.Heat a small pan over low heat and add coriander seeds and cumin seeds.
2.Dry roast until fragrant (1-2 minutes), shaking the pan frequently.
3.Transfer to a mortar and pestle and crush coarsely. Do not make a fine powder.
mix · ~5 min
Prepare the kebab mixture.
1.In a large mixing bowl, combine the beef mince, finely chopped onion, chopped tomato, green chili, coriander leaves, and mint leaves.
2.Add the ginger-garlic paste, crushed roasted spices, red chili powder, garam masala, salt, and black pepper.
3.Add the corn flour, beaten egg, and pomegranate seeds.
4.Mix everything thoroughly with your hands for 3-4 minutes until the mixture becomes slightly sticky and well combined.
TIPDon't over-mix — it can make the kebabs tough. Mix just until everything binds.
rest · ~15 min
Rest the kebab mixture.
Cover the bowl and let the mixture rest at room temperature for 15 minutes. This allows the spices to meld and the meat to firm up slightly.
TIPResting is essential — it prevents the kebabs from breaking apart while frying.
prep · ~4 min
Shape the kebabs.
1.Divide the mixture into 8 equal portions (about 80g each).
2.Wet your hands with water to prevent sticking.
3.Shape each portion into a flat, round patty about 1 cm thick and 7-8 cm in diameter.
4.Place shaped kebabs on a plate, keeping them separated.
TIPMake the kebabs slightly thinner at the edges for even cooking. Press firmly so they hold together.
fry · ~10 min
Shallow fry the kebabs.
1.Heat 3 tbsp oil in a cast iron skillet over medium heat.
2.Carefully place 4 kebabs in the pan, leaving space between them.
3.Fry for 4-5 minutes on the first side until deep brown and crispy.
4.Flip gently with a flat spatula and fry the second side for 3-4 minutes until cooked through.
5.Transfer to a paper towel-lined plate.
6.Add the remaining 3 tbsp oil and repeat with the remaining 4 kebabs.
TIPDon't crowd the pan — it drops the oil temperature and makes the kebabs soggy. Cook in batches.
serve
Serve the Chapli Kebabs hot.
Arrange the hot kebabs on a serving plate. Serve immediately with naan or paratha, fresh sliced onion, lemon wedges, and mint chutney on the side.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use beef mince with 15-20% fat for moist, juicy kebabs that won't dry out during frying.
2
Wet your hands with water before shaping each kebab to prevent the sticky mixture from clinging.
3
Dry-roast the coriander and cumin seeds just until fragrant, then crush coarsely for maximum texture and aroma.
4
Rest the shaped mixture for 15 minutes so the cornflour and egg bind everything, preventing breakage.
5
Fry in batches of 4 to maintain oil temperature, ensuring a deep brown crust without greasiness.
6
Press the kebabs slightly thinner at the edges for even cooking and a uniformly crispy exterior.
7
Serve immediately after frying; leftover kebabs can be reheated in a dry skillet to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Chapli Kebab

Replace beef mince with an equal weight of chicken mince. Increase cornflour to 3 tablespoons and add 1 extra egg to help bind, as chicken mince is leaner. Reduces overall fat for a lighter protein option.

Low Oil Version

Low-Oil Version

Use a non-stick pan with just 1 tablespoon of oil, brushing the surface instead of shallow-frying. The kebabs will be less crispy but still flavorful and significantly lower in fat.

High Protein / Low Carb

High-Protein / Low-Carb

Omit the cornflour entirely and add 2 extra tablespoons of almond flour to bind the mixture. This reduces carbohydrates while boosting healthy fats and protein, keeping the texture tender.

Vegan

Substitute beef mince with mashed firm tofu or a mix of finely chopped mushrooms and cooked lentils. Use flax eggs (1 tbsp ground flax + 3 tbsp water) instead of egg, and omit pomegranate seeds or use dried anardana for the tang.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Iron

Beef mince is a good source of heme iron, which is easily absorbed and supports healthy red blood cells.

✓

Contains Antioxidants

Fresh pomegranate seeds and mint leaves provide antioxidants that help reduce oxidative stress and inflammation.

✓

Digestive Aid

Cumin and coriander seeds are traditionally used to aid digestion and reduce bloating.

✓

Moderate Protein Content

The beef mince offers a substantial amount of high-quality protein essential for muscle repair and satiety.

QUESTIONS?

Frequently asked questions

The mixture likely needed more binding—ensure you mixed thoroughly with your hands for 3-4 minutes and did not skip the 15-minute rest so the cornflour can absorb moisture.