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Chapli Kabab (Spicy Mince Patty)

Chapli Kabab (Spicy Mince Patty)

Seasoned with Pakistani spices, dried pomegranate seeds and scrambled egg this thin mince patty (kabab) is utterly rich in flavour! Charred on the outside, moist from the inside it pairs so well with flatbreads. For an extra kick, serve with a side of pickled red onions and mint chutney!

Chapli Kabab (Spicy Mince Patty)

Chapli Kabab are such a household favourite at my place! I love how versatile they are. I can eat them with a fork alone or have them with some pita bread or naan. These also make great burgers. They are perfect for Ramadan to; I store them in the freezer beforehand and fry before Sehri/Iftari.

For freezing, just shape them into kababs and put on a tray, evenly space them out so they don't stick together. Put the tray into the freezer. Then the next day shift them into a zip-lock bag and store for upto 1 month.

Over the years, I have perfected this recipe and I can guarantee you'd love this one!

Chapli Kabab (Spicy Mince Patty)

INGREDIENTS

  • 500g mince meat
  • 2 tbsp unsalted butter (melted)
  • 1 tsp coriander powder  
  • 1 tsp coriander seeds (crushed)
  • 2 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp flakes red chili flakes
  • 2 tsp or to taste salt
  • 2 tsp all-spice powder - garam masala
  • 2 tbsp dried pomegranate seeds - anardana
  • 2 tbsp gram flour - besan
  • 2 tbsp cornmeal - makai ka atta
  • 1 big tomato (deseeded & chopped)
  • 1 onion (chopped)
  • 3 green chilies (chopped)
  • 1 egg (whisked)
  • 1 egg (lightly scrambled)
  • to taste -fresh coriander leaves (chopped)
  • to taste - fresh mint leaves (chopped)

DIRECTIONS

  1. Put the mince in a strainer and let all the liquid drain out. 
  2. Then in it mix all the ingredients except the eggs. At this point, you can also do a taste test by frying a small kabab.
  3. Put this mixture in the fridge and let rest for at least 2 hours so that all the flavours gel together.
  4. Heat a pan with a dash of oil, break an egg in it and scramble it lightly. Put aside and let cool. This egg adds a very authentic texture/flavour to the chapli kabab. I skipped this step this time but strongly suggest it. 
  5. Mix in both the eggs into the mixture before frying..
  6. Wet your hands with water or oil them so that the meat doesn't stick. Form into big palm-sized kabab shapes. 
  7. Heat a few tablespoons of oil in your pan. Add the kabab patties into your pan and let cook on medium heat. Flip over when one side is done. Give a slight char on each side but do not overcook.
  8. Serve with green chutney and enjoy!

NOTES

  1. This recipe makes approximately 12 medium-sized chapli kabab.
  2. Make sure you don't add the seeds of the tomatoes, it will make the mixture wet and the kababs can break while cooking.

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