Chapli Kebab
Juicy, tender minced meat patties packed with fresh herbs and aromatic spices. This famous Peshawari street food is shallow-fried to perfection, resulting in a delightfully rustic and flavorful kebab.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Spice Mix
- b.Place a small, dry skillet over medium heat. Add the coriander seeds and cumin seeds.
- c.Toast for 1-2 minutes, stirring frequently, until they become fragrant and slightly darker. Be careful not to burn them.
- d.Remove the seeds from the skillet and let them cool completely. Once cool, grind them into a coarse powder using a spice grinder or a mortar and pestle.
- 2
Step 2
- a.Combine Kebab Ingredients
- b.In a large mixing bowl, combine the ground beef, finely chopped and squeezed onion, deseeded and chopped tomatoes, green chilies, ginger-garlic paste, and fresh coriander leaves.
- c.Add the freshly ground spice mix, coarsely crushed pomegranate seeds, red chili powder, garam masala, and salt.
- d.Finally, add the besan and the lightly beaten egg. These will act as binders.
- 3
Step 3
- a.Mix and Rest the Mixture
- b.Using your hands, gently mix all the ingredients until they are just combined. Do not overwork the mixture, as this can make the kebabs tough.
- c.Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours. This step is crucial for the flavors to meld and the mixture to firm up, which prevents the kebabs from breaking.
- 4
Step 4
- a.Shape the Kebabs
- b.Remove the mixture from the refrigerator. Divide it into 8 equal portions.
- c.Lightly moisten your palms with water or a little oil to prevent sticking.
- d.Take one portion and flatten it between your palms to form a thin, round patty, about 4-5 inches in diameter and 1/4 inch thick. The name 'Chapli' means flat, so aim for a thin patty.
- e.Gently press a thin slice of tomato into the center of each kebab patty.
- 5
Step 5
- a.Shallow Fry the Kebabs
- b.Heat the oil in a large, heavy-bottomed skillet or frying pan over medium heat. The oil should be about 1/4 inch deep.
- c.Once the oil is shimmering, carefully place 3-4 kebabs in the pan, tomato-side down. Do not overcrowd the pan, as this will lower the oil temperature.
- d.Fry for 4-5 minutes on the first side, until a deep, golden-brown crust forms.
- e.Carefully flip the kebabs and fry for another 4-5 minutes on the other side, until cooked through and juicy. The internal temperature should reach 160°F (71°C).
- f.Repeat the process with the remaining kebabs, adding more oil if necessary.
- 6
Step 6
- a.Drain and Serve
- b.Remove the cooked kebabs from the pan and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
- c.Serve immediately while hot and crisp. Chapli Kebabs are best enjoyed with fresh naan, mint raita, and a side salad of sliced onions and lemon wedges.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeezing all water from the chopped onions is the most critical step to prevent kebabs from breaking.
- 2Deseeding tomatoes is essential to avoid a watery kebab mixture.
- 3Do not overmix the meat. A gentle hand ensures tender and juicy kebabs.
- 4Chilling the mixture for at least an hour is non-negotiable. It helps the kebabs hold their shape during frying.
- 5Fry on medium heat to ensure the kebabs cook through evenly without burning the exterior.
- 6The name 'Chapli' comes from the Pashto word 'Chaprikh', meaning flat. Shape them as thinly as you can without them falling apart for an authentic texture.
Adapt it for your goals.
Meat
Use ground lamb, mutton, or chicken instead of beef. Adjust cooking time accordingly as chicken cooks faster.
BinderBinder
For a more traditional and rustic texture, replace besan (gram flour) with an equal amount of cornmeal (makki ka atta).
Healthier VersionHealthier Version
For a lower-fat option, bake the kebabs on a lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked.
SpicinessSpiciness
Adjust the number of green chilies and the amount of red chili powder to suit your personal spice preference.
Why this is on our healthy list.
Excellent Source of Protein
The ground beef provides high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Rich in Iron
Beef is a fantastic source of heme iron, a type that is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Flavorful Spices with Benefits
Spices like coriander and cumin not only provide the kebab's signature flavor but also contain antioxidants that help combat oxidative stress in the body.
Frequently asked questions
The key is to remove as much moisture as possible. Thoroughly squeeze the water out of the chopped onions and always deseed the tomatoes. The besan (gram flour) and egg act as binders. Most importantly, chilling the mixture for at least an hour helps it firm up and hold its shape during frying.