Chapli Kebab

Bold, juicy, and unmistakably Peshawari — Chapli Kebabs pack minced beef with tomatoes, crushed coriander seeds, and tangy pomegranate seeds, then fry into craggy, flavor-loaded patties. One bite and you will understand the street-food legend.

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

Servings

6 servings

Calories

420

Ingredients

• 1.5 lb (750 g) beef mince (20% fat)
• 1 large tomato, finely diced
• 1 medium onion, finely chopped
• 2 tablespoons anardana (dried pomegranate seeds), crushed
• 2 tablespoons coriander seeds, coarsely crushed
• 1 tablespoon cumin seeds, coarsely crushed
• 2 green chilies, finely chopped
• 1 tablespoon ginger, grated
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh mint leaves, chopped
• 1 egg, lightly beaten
• 2 tablespoons chickpea flour (besan)
• Salt to taste, plus oil for shallow frying

Instructions

1. Squeeze the chopped onion and diced tomato in a clean kitchen towel to remove excess juice — this keeps the patties from falling apart. Combine the beef mince with the onion, tomato, anardana, crushed coriander and cumin seeds, green chilies, ginger, cilantro, mint, egg, chickpea flour, and salt in a large bowl.
2. Mix gently with your hands just until everything is evenly combined. Overmixing makes the kebabs dense, so stop as soon as the mixture holds together.
3. Wet your hands and shape the mixture into 8 large, slightly flat patties about 4 inches wide. Press a small piece of tomato into the center of each for the traditional look.
4. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat until a small piece of mixture sizzles immediately on contact.
5. Fry the patties in batches, 4 to 5 minutes per side, until deep brown and crisp at the edges. Do not crowd the pan — cook 3 to 4 at a time.
6. Drain on a wire rack for 2 minutes so the bottoms stay crisp.
7. Serve piping hot with naan, raita, sliced onions, and lemon wedges. Chapli kebabs are best eaten fresh off the pan.

Pro tips

• Use mince with at least 15 to 20% fat — lean mince makes dry, crumbly chapli kebabs.
• Coarsely crush the coriander and cumin seeds rather than grinding them fine — the crunchy bits are the signature texture.
• Chill the shaped patties for 15 minutes before frying if your kitchen is warm; firm patties fry up cleaner.
• Fry over medium-high, not high, heat so the thick patties cook through without burning the spices.

Frequently asked questions