Pakistani Chapli Kabab (Printable)

Legendary spiced minced meat patties with crisp edges and juicy center, traditionally served with naan.

# What You 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 tbsp fresh mint leaves, chopped

→ Spices & Seasonings

07 - 2 tsp crushed coriander seeds
08 - 1½ tsp cumin seeds, roasted and crushed
09 - 1 tsp red chili flakes
10 - 1½ tsp salt (or to taste)
11 - 1 tsp garam masala
12 - 1 tsp dried pomegranate seeds (anardana), crushed
13 - ½ tsp black pepper
14 - 1 tsp paprika (optional)
15 - 1 tbsp ginger-garlic paste

→ Binding & Extras

16 - 1 egg
17 - 3 tbsp cornmeal or gram flour (besan)
18 - 2 tbsp corn oil or ghee (for frying)

# Steps:

01 - In a large mixing bowl, combine ground meat, onions, tomatoes, green chilies, coriander, mint, ginger-garlic paste, and all spices.
02 - Add egg and cornmeal or gram flour to the mix. Knead gently with hands until well combined. Do not overwork the meat.
03 - Cover and chill the mixture for 15 minutes to firm up the texture.
04 - Grease your palms, then take a large lemon-sized portion and flatten it into a patty (about ⅜ inch thick and 3–4 inches across). Make all patties in advance.
05 - Heat oil or ghee in a large frying pan over medium heat.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, about 3–4 minutes per side.
07 - Remove onto paper towels to drain excess oil.
08 - Serve hot with naan, chutney, and a fresh salad.

# Expert Advice:

01 -
  • The edges get incredibly crispy while staying juicy inside thanks to the perfect fat ratio
  • These kababs are a complete meal wrapped in one spiced, aromatic package
  • They reheat beautifully and actually taste better the next day as spices deepen
02 -
  • Chilling the mixture is not optional or the patties will fall apart when you try to flip them
  • Do not press down on the kababs while cooking or you will squeeze out all those precious juices
  • The patties should feel slightly wet before cooking because the cornmeal needs that moisture to create a crust
03 -
  • Grind your pomegranate seeds in a mortar and pestle for the freshest tang
  • The traditional method includes holding cooked kababs over charcoal smoke for 30 seconds
  • If shaping becomes difficult, wet your hands more frequently to prevent sticking

Go Back