Chapli Kabab Recipe
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Additional Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
10 kabab
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Calories
245 kcal
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Course
Main Course
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Cuisine
Pakistani
Chapli Kabab Recipe
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This authentic Peshawari-style chapli kabab recipe results in juicy, flavorful kababs that are always perfectly crispy on the outside.
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Ingredients
- 2 cups cooking oil
- 1 lb ground beef
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 yellow onion
- 2 roma tomatoes
- 3 Serrano chilies (see notes)
- ⅓ cup cilantro
- 2 eggs
- ⅓ teaspoon black cumin seeds (see notes)
- ⅓ teaspoon ajwain seeds (see notes)
- 1 tablespoon white cumin seeds
- 1½ tablespoon coriander seeds
- 1 tbsp pomegranate seeds
- ¼ cup atta (see notes)
- ½ tablespoon salt
- ⅓ teaspoon black pepper
- 2 teaspoon red chili flakes
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Instructions
- Prepare your garlic and ginger paste if you're using a homemade version. If you're opting for a storebought version, move to the next step. (see notes)
- Peel and chop the onions, preferably in a food processor for quick and perfect results. Place the chopped onions in a fine mesh strainer lined with a cheesecloth and set aside.
- Slice the tomatoes in half, remove the tops and scoop out all the seeds before chopping them as fine as possible.
- Finely dice he serrano chilies and cilantro and set aside.
- Crack open the eggs and whisk them just enough to combine the yolk and white. Cook in 2 teaspoons of preheated oil in a wide shallow pan until you have a thin omelette. Roughly scranmble this and set it aside.
- Dry roast all the whole spices; black and white cumin seeds, coriander seeds, and ajwain and crush them coarsely in a mortar and pestle. (see notes)
- Place the ground beef in a wide and shallow pan, add all the spices and atta and start to mix. (see notes)
- Next, wrap the chopped onions in the cheesecloth and squeeze to remove all the moisture from the onions. Add these along with the garlic and ginger paste, scrambled eggs, tomatoes, chilies and cilantro to the meat mixture.
- Start to mix and knead the meat mixture until it becomes pasty in texture. (see notes)
- I recommend shaping a small kabab at this point and cooking it in the microwave for 1 minute, to test the flavor. If you find it necessary, adjust the salt and chilies as needed and then cover and marinate the mixture in the fridge for 2 hours.
- After marination, shape the ground beef mixture into 10 thin patties. (see notes)
- Preheat the 2 cups of cooking oil to 350℉ and fry the kababs in batches until the edges are crispy. (see notes)
Air Frying The Kabab
- To air fry the kabab, spray both sides with nonstick spray and cook at 400℉ for 15 minutes, flipping them halfway through to equally brown and crisp both sides.
Baking The Kabab
- Spray the kababs with nonstick cooking spray and bake in the oven at 400℉ for 20 minutes, flipping them halfway through to brown both sides.
Notes
- Serrano chilies: If you have trouble sourcing serrano chilies, use one large jalapeno instead. I don't recommend removing the seeds, but if you can't handle spicy food, feel free to do so.
- Black cumin seeds: These are different from white cumin seeds and have a nutty, slightly bitter aftertaste, which is essential to this recipe.
- are different from white cumin seeds and have
- Ajwain seeds: Known as carom seeds, they have a flavor similar to oregano. I use these in many recipes and highly recommend them for this one.
- Atta: This is a South Asian whole-meal flour traditionally used for Pakistani flatbreads. After testing this recipe with the more traditional cornmeal, atta, and breadcrumbs, I found that this ingredient best suited the texture of the kababs. I highly recommend it for the best results.
- Ginger and garlic paste: I recommend making your own garlic and ginger paste using a mortar and pestle or food processor. However, you can use store-bought ginger and garlic paste if you prefer a shortcut.
- Roasting the spices: Roating the spices releases essential oils that enhance flavor and aroma. Make sure to crush these to a coarse texture, as the slightly crunchy texture is an inherent part of this recipe.
- Mixing the meat: Kneading the beef ensures that all of the spices and fresh ingredients are well incorporated, the texture of the meat is less crumbly, and the kababs will hold their shape as they're fried.
- Shaping the patties: Chapli kababs are meant to be very thin and flattened, meaning the edges are thinner than the center and aren't perfectly round. I like to flatten the kababs thin with my hands and then again by pressing them down with a spatula during the frying for an authentic shape and texture.
- Frying the patties: Fry the patties on high heat, and don't cook for more than 2-3 minutes per side.
Nutrition Information
Show Details
Serving
1kabab
Calories
245kcal
(12%)
Carbohydrates
4g
(1%)
Protein
10g
(20%)
Fat
22g
(34%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
405mg
(17%)
Potassium
224mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
331IU
(7%)
Vitamin C
4mg
(4%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10kabab
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1kabab | |
| Calories | 245kcal | 12% |
| Carbohydrates | 4g | 1% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 405mg | 17% |
| Potassium | 224mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 331IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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