Pakistani Chapli Kabab (Printable)
Spicy minced meat patties with crisp edges, aromatic spices, and juicy center. Traditional Pakistani favorite.
# What You'll Need:
→ Meats
01 - 1.1 lbs ground beef or lamb, 20% fat preferred
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 medium tomatoes, deseeded and finely chopped
04 - 2 green chilies, finely chopped
05 - 1 bunch fresh coriander, chopped
06 - 2 tablespoons fresh mint leaves, chopped
→ Spices and Seasonings
07 - 2 teaspoons crushed coriander seeds
08 - 1½ teaspoons cumin seeds, roasted and crushed
09 - 1 teaspoon red chili flakes
10 - 1½ teaspoons salt or to taste
11 - 1 teaspoon garam masala
12 - 1 teaspoon dried pomegranate seeds, crushed
13 - ½ teaspoon black pepper
14 - 1 teaspoon paprika
15 - 1 tablespoon ginger-garlic paste
→ Binding and Cooking
16 - 1 large egg
17 - 3 tablespoons cornmeal or gram flour
18 - 2 tablespoons corn oil or ghee for frying
# How To Cook:
01 - In a large mixing bowl, combine ground meat, onions, tomatoes, green chilies, coriander, mint, ginger-garlic paste, and all spices. Mix thoroughly to distribute spices evenly.
02 - Add egg and cornmeal or gram flour to the mixture. Knead gently with hands until well combined. Avoid overworking the meat to maintain tender texture.
03 - Cover bowl and refrigerate for 15 minutes to firm up the texture, making patties easier to shape and hold together during cooking.
04 - Grease palms with oil. Take large lemon-sized portions and flatten into patties approximately ½ inch thick and 3-4 inches across. Prepare all patties before cooking.
05 - Heat oil or ghee in a large frying pan over medium heat until shimmering but not smoking.
06 - Shallow-fry patties for 3-4 minutes per side until golden brown and cooked through. Turn carefully once during cooking to maintain shape.
07 - Remove cooked kababs with slotted spatula and drain on paper towels. Serve immediately with naan, mint chutney, and fresh salad.
# Expert Suggestions:
01 -
- The crusty edges yield to a tender juicy center that makes every bite memorable
- These freeze beautifully so you can always have authentic Pakistani flavors ready
- The spice blend hits every note from earthy to tangy without being overwhelming
02 -
- Overworking the meat mixture makes tough kababs so mix only until everything is combined
- The mixture must be chilled before shaping or the patties will stick to your hands and fall apart
- Medium heat is crucial because high heat burns the outside before the inside cooks through
03 -
- Traditional Peshawari style sometimes includes a tiny amount of green papaya for tenderness
- For the smoky flavor of roadside vendors briefly expose cooked kababs to charcoal smoke