Pakistani Chapli Kabab (Printable)
Spicy minced meat patties with aromatic spices, crisp edges, and juicy texture. Traditional Pakistani favorite ready in 40 minutes.
# 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 large egg
17 - 3 tbsp cornmeal or gram flour (besan)
18 - 2 tbsp corn oil or ghee for frying
# How To Make:
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 mixture. 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 for easier shaping.
04 - Grease your palms, then take a large lemon-sized portion and flatten it into a patty about ½ inch thick and 3–4 inches across. Repeat for remaining mixture.
05 - Heat oil or ghee in a large frying pan over medium heat until shimmering.
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. Serve hot with naan, chutney, and fresh salad.
# Expert Tips:
01 -
- The edges get incredibly crispy while staying juicy inside, a texture contrast that makes these impossible to stop eating
- These freeze beautifully and taste even better reheated, making them perfect for meal prep
02 -
- Overworking the meat mixture makes tough kababs, so mix as briefly as possible
- The chilling step is mandatory, I've skipped it and regretted the difficulty in shaping
03 -
- Grinding pomegranate seeds with a mortar and pestle releases maximum flavor
- Press a small indentation in the center of each patty to prevent them from puffing up