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Chapli Kabab Recipe Pakistani Style

Chapli Kabab Recipe Pakistani Style

Authentic Pakistani Peshawari-style Chapli Kabab made with minced meat, fresh herbs, and spices. Crispy on the outside and juicy inside, this recipe is perfect with naan, chutney, and salad.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Dish, Snack
Cuisine: Pakistani, Peshawari
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meat
  • 500 g beef or mutton mince with some fat
  • Optional chicken mince for a lighter version
Vegetables & Herbs
  • 1 medium onion finely chopped
  • 2–3 green chilies chopped
  • Fresh coriander leaves chopped
  • Mint leaves optional
Spices
  • 1 tsp salt or to taste
  • 1 tsp red chili powder
  • 1 tbsp crushed coriander seeds
  • 1 tbsp crushed pomegranate seeds anar dana
  • ½ tsp cumin seeds
  • ½ tsp crushed black pepper
Binding
  • 1 egg
  • 2–3 tbsp gram flour or cornmeal
Extra Flavor
  • 1 tomato sliced for topping
  • A few drops of lemon juice

Equipment

  • Frying pan
  • Mixing bowl
  • Spatula
  • Knife & Chopping Board

Method
 

Step 1: Prepare the Mince
  1. Take fresh mince with a little fat. This helps the kababs stay soft and juicy.
Step 2: Mix Ingredients
  1. In a mixing bowl, add chopped onion, green chilies, coriander, mint, spices, one egg, and gram flour. Mix everything well with your hands.
Step 3: Rest the Mixture
  1. Cover the mixture and let it rest for 15–20 minutes. This allows the flavors to blend together.
Step 4: Shape the Kababs
  1. Wet your hands with water or oil. Take a small portion of the mixture and make a flat round patty. Place a tomato slice on top.
Step 5: Fry the Kababs
  1. Heat oil in a frying pan on medium flame. Place the kababs in the pan and shallow fry until golden brown. Flip them carefully and cook both sides evenly.
Step 6: Serve
  1. Serve the hot kababs with naan, raita, green chutney, salad, and lemon slices.
    Chapli Kabab Recipe Pakistani Style

Notes

  • Use beef or mutton mince with a little fat for soft and juicy kababs.
  • Squeeze extra water from chopped onions so the kababs do not break.
  • Do not add too much gram flour, just enough to hold the mixture together.
  • Always fry on medium heat for even cooking. High heat makes the outside burn and leaves the inside raw.
  • Resting the mixture makes the kababs more flavorful.
  • Add crushed pomegranate seeds for the real Peshawari taste.
  • You can also bake the kababs in the oven for a lighter version.