Gluten-Free Chapli Kabab
Bursting with bold Pakistani-inspired flavors, this Gluten-Free Chapli Kabab recipe offers a wholesome twist on the classic favorite. Crafted from a savory blend of ground beef or lamb, aromatic spices like coriander, cumin, and red pepper, and fresh additions like tomato, onion, and green chilies, these kababs are irresistibly juicy and packed with vibrant textures. Chickpea flour replaces traditional binders, making this dish completely gluten-free without compromising on taste or authenticity. Perfectly pan-fried to a golden crisp, these flat patties are a satisfying and protein-rich meal, ideal for gluten-free enthusiasts or anyone craving a flavorful treat. Serve them hot with green chutney or a tangy yogurt dip for a mouthwatering experience!
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Recipe Information
Ingredients
- 500 grams ground beef or lamb
- 2 tablespoons chickpea flour
- 1 medium red onion, finely chopped
- 2 medium green chilies, finely chopped
- 0.25 cup fresh coriander leaves, chopped
- 1 medium tomato, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon crushed red pepper
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 large egg
- 4 tablespoons vegetable oil
Instructions
In a large mixing bowl, combine ground beef or lamb with chickpea flour.
Add finely chopped red onion, green chilies, coriander leaves, and tomato to the bowl.
Mix in ginger-garlic paste, coriander powder, cumin powder, crushed red pepper, ground black pepper, and salt, ensuring all ingredients are well combined.
Break the egg into the mixture and thoroughly knead with your hands until all ingredients are evenly distributed and the mixture is cohesive.
Cover the bowl and let the mixture rest in the refrigerator for about 15 minutes to allow the flavors to meld.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
While the oil is heating, form the meat mixture into flat patties, about 3 inches in diameter.
Carefully place the patties in the hot skillet, making sure not to overcrowd the pan. Cook in batches if necessary.
Cook each patty for 4-5 minutes on each side, pressing gently with a spatula to ensure even cooking, until they are golden brown and fully cooked through.
Once cooked, remove the chapli kababs from the skillet and drain on a paper towel-lined plate.
Add more oil to the skillet as needed and continue frying the remaining patties.
Serve hot with your favorite chutney or sauce and enjoy this gluten-free delight!
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 49.8 g | 249% | |
| Polyunsaturated Fat | 35.6 g | ||
| Cholesterol | 620 mg | 206% | |
| Sodium | 2891 mg | 126% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.1 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2588 mg | 55% | |
*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.
