Pakistani Chapli Kabab (Print version)
Spicy minced meat patties with aromatic spices, crispy edges, and juicy texture. Perfect with naan and raita.
# 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 & 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
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 & Extras
16 - 1 large egg
17 - 3 tablespoons cornmeal or gram flour
18 - 2 tablespoons corn oil or ghee for frying
# How to make it:
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 meat mixture. Knead gently with hands until well combined, being careful not to overwork the meat which can make kababs tough.
03 - Cover the bowl and refrigerate the mixture for 15 minutes. This chilling period firms up the texture, making it easier to shape the patties.
04 - Lightly grease your palms with oil. Take a large lemon-sized portion of meat and flatten it into a patty approximately ½ inch thick and 3-4 inches across. Repeat with remaining mixture.
05 - Heat oil or ghee in a large frying pan over medium heat. The oil should shimmer but not smoke when ready.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, approximately 3-4 minutes per side. The edges should be slightly crispy while the center remains juicy.
07 - Remove cooked kababs from the pan and place on paper towels to drain excess oil.
08 - Serve hot with naan bread, mint chutney, and fresh salad for an authentic Pakistani experience.
# Expert suggestions:
01 -
- The edges get incredibly crisp while staying juicy inside, exactly like street vendors make
- These freeze beautifully and actually taste better after spices meld overnight
02 -
- Never skip the chilling step because warm mixture sticks to hands and falls apart in the pan
- The pomegranate seeds are absolutely essential for that authentic tangy finish
03 -
- Dust patties lightly with flour before frying for extra crunch if desired
- For smoky flavor briefly expose cooked kababs to charcoal smoke before serving