Chapli Kabab is a Pakistani spicy mince patty flavoured with dried pomegranate seeds, diced onions, tomatoes and scrambled egg. Charred on the outside, moist from the inside it pairs so well with flatbreads. To oomph it up serve with a side of pickled red onions and mint chutney.
What Is Chapli Kabab
Originating from Peshawar (a city in Pakistan) Chapli Kabab is a flat patty made with ground meat which is seasoned with salt, red chili, cumin and coriander. Its unique flavour comes from dried pomegranate seeds and scrambled eggs along with mouthful pieces of tomato, onion, mint and fresh coriander.
This patty is made with ground beef. But you can also use veal, mutton or lamb. Whatever you choose, the result is a juicy, tender, ultra flavourful kabab.
Chapli kababs are an ultimate fave at my house. They are so versatile. I love eating them just with a fork where I can savour the chunky, spicy bits of ground meat. My mouth is already watering...mmm!
Or pair them with garlic naan, add inside a pita, serve alongside kabuli rice or make a delicious burger with them. Add some pickled onions or kachumber salad and some mint chutney on the side to further elevate your experience.
- Use ground beef that is preferably processed once. Put it in a strainer to drain any excess water.
- Add all the ingredients (see recipe card below) except tomato, onion and eggs to the mince. Mix well and let rest in the refrigerator for at least 2 hours.
- Before frying add in the eggs, tomato and onion. Form into flat kababs and set aside.
- Heat a pan with oil and fry the kabab on medium-high till brown on both sides.
- Drain oil on paper towel and serve.
- Make sure you remove the seeds of the tomatoes. Otherwise the mixture will get watery and the kababs will break while frying.
- Also squeeze the diced onions between the palm of your hands to remove excess liquid.
- Don't wash the meat. It doesn't promote food safety and increases risk of cross-contamination. In case you wash it put in a strainer to drain any water.
- Add the onions and tomatoes just before frying the kababs or they will release water.
- Cook the chapli kabab on medium-high heat. This will ensure that the exterior is crispy and the inside is soft and juicy. Also don't overcrowd in the pan.
- Increase the amount of gram flour if you feel the moisture content is high in the meat mixture.
- Use fatty ground meat for an even juicer and softer kabab. Although I have always used lean meat with this recipe and it still comes out great.
Can You Freeze Chapli Kabab
More Kabab Recipes
- 500 g ground beef
- 2 tablespoon unsalted butter softened
- 1 teaspoon coriander powder
- 1 teaspoon coriander seeds coarsely crushed
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon red chili flakes
- 1 teaspoon salt
- 2 teaspoon garam masala
- 2 tablespoon dried pomegranate seeds
- 2 tablespoon gram flour
- 2 tablespoon cornmeal
- 1 big tomato deseeded & diced
- 1 onion diced and squeezed
- 3 green chilies sliced
- 1 tablespoon ginger garlic paste
- 1 egg whisked
- 1 egg lightly scrambled
- ¼ cup fresh coriander chopped
- 2 tablespoon fresh mint chopped
- ¼ cup oil for frying
- Put the mince in a strainer and let all the liquid drain out.
- Then mix all the ingredients except the eggs, tomatoes and onions.
- Put this mixture in the fridge and let rest for at least 2 hours so that all the flavours gel together.
- Before forming kababs, lightly scramble one egg in a pan and let cool.
- Add the scrambled egg along with another whisked egg, tomatoes and onions to the ground meat mixture.
- Moisten your palm with water or grease them so that the meat doesn't stick. Form big, flat palm-sized kababs.
- Heat oil in a frying pan and add the patties one by one. Cook on medium-high heat. Flip over when one side is brown and slightly charred. Do no over cook.
- Remove on a paper towel.
- Serve hot with green chutney, pickled onions and naan.
- You can also use ground veal, mutton or lamb.
- Press the diced onions between the palms to squeeze out excess water.
- Don't add the seeds of the tomatoes, it will make the mixture wet and the kababs will break while cooking.
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