Chapli Kabab
Indulge in the irresistible flavors of Chapli Kabab, a traditional Pashtun delicacy bursting with aromatic spices and fresh ingredients. Made with ground beef or lamb, these succulent, flat patties are seasoned with toasted cumin and coriander seeds, tangy crushed pomegranate seeds, and a medley of fresh herbs like coriander and mint. The addition of red chili flakes and garam masala creates a perfect balance of heat and earthy warmth, while cornmeal or chickpea flour binds the mixture for a crispy exterior. Shaped into thin patties and pan-fried to golden perfection, these kababs are ideal for pairing with naan, creamy raita, or tangy chutney. Perfect as an appetizer or paired with sides for a hearty meal, Chapli Kabab is a culinary masterpiece that promises bold flavors with every bite.
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Recipe Information
Ingredients
- 500 g Ground beef (or lamb)
- 1 large Onion
- 1 large Tomato
- 2 medium Green chilies
- 0.5 cup Fresh coriander leaves
- 0.25 cup Fresh mint leaves
- 1 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1.5 tsp Red chili flakes
- 1 tbsp Crushed pomegranate seeds (anardana)
- 1 tsp Garam masala powder
- 1 Egg
- 3 tbsp Cornmeal or chickpea flour (besan)
- 1 tsp Salt
- as needed for frying Cooking oil
Instructions
Finely chop the large onion, tomato, green chilies, fresh coriander leaves, and fresh mint leaves. Set aside.
In a small dry pan, lightly toast cumin seeds and coriander seeds over medium heat until fragrant, about 2 minutes. Let them cool, then coarsely crush them using a mortar and pestle or a spice grinder.
In a large mixing bowl, add the ground beef (or lamb).
Add the chopped onion, tomato, green chilies, coriander leaves, and mint leaves to the meat.
To the bowl, add the toasted and crushed cumin and coriander seeds, red chili flakes, crushed pomegranate seeds, garam masala powder, and salt.
Break in the egg and add the cornmeal or chickpea flour (besan) to the mixture. This helps bind the kababs together.
Mix everything thoroughly using your hands until all ingredients are well combined and the mixture is homogeneous.
Divide the meat mixture into equal portions and shape each portion into a flat, round patty about half an inch thick.
Heat cooking oil in a heavy-bottomed frying pan over medium heat.
Fry each kabab for about 3-4 minutes on each side until browned and cooked through. To achieve the authentic slight char, you may press each kabab slightly with a spatula while frying.
Once cooked, remove the kababs from the pan and drain excess oil on paper towels.
Serve hot with naan, raita, or chutney, and a side of sliced onions and lemon wedges.
Nutrition Facts
Calories |
1863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4670 mg | 203% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.5 g | ||
| Protein | 106.5 g | 213% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 607 mg | 47% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3515 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
