Ingredients

1 1/2 tbsp cumin seeds

2 tbsp coriander seeds

1/2 tsp carom seeds

1/2 tsp black peppercorns

2 tbsp dried pomegranate seeds

500 g (1.1 lb) ground beef (preferably with 20% fat)

2 tsp crushed red pepper

1 tsp garam masala

1 1/4 tsp salt

1 1/2 tbsp cornmeal (cornflour in US, maize flour in UK, or substitute with gram flour)

2 tbsp fresh coriander (finely chopped)

2-3 cloves garlic (minced)

4 cm (~1.5″) piece of ginger (minced)

2-3 green chilies (finely chopped)

1 small (~90g) tomato (diced)

1 small (~100g) red onion (finely diced, excess juices squeezed)

1 egg

1/3 cup cooking oil (for frying)

Instructions

Step 1: Heat a small pan over medium heat and add cumin, coriander, carom, and black peppercorns. Toast for 2-3 minutes, stirring occasionally until fragrant.

Step 2: Transfer toasted spices to a spice grinder or mortar and pestle along with dried pomegranate seeds. Crush 2-3 times until coarsely ground but not a fine powder.

Step 3: In a mixing bowl, combine the ground beef with the coarse spice mix, crushed red pepper, garam masala, salt, cornmeal, fresh coriander, minced ginger, garlic, and green chilies. Mix well with gloved hands for a couple of minutes until uniform and slightly sticky. Cover and refrigerate for 30 minutes or overnight to develop flavors.

Step 4: Add the diced tomato, squeezed red onion, and egg to the meat mixture. Mix thoroughly until evenly combined.

Step 5: Heat oil in a skillet or frying pan over medium-high heat. Meanwhile, grease your hands and form flat patties about 9 cm (3 1/2″) in diameter. Avoid smoothing the edges to keep the traditional rustic look; this recipe makes about 9-10 patties.

Step 6: Place patties in a single layer in the hot oil. Cook for 3-4 minutes, then carefully flip. Press lightly with a spatula to char the edges. Cook another 3-4 minutes until brown and crispy on the edges but still tender and juicy inside. Avoid overcooking.

Step 7: Remove patties from the oil and shake off excess. Transfer them to a plate.

Step 8: Garnish with fresh coriander and serve hot with green chutney and naan for an authentic experience.

Tips & Variations

For extra flavor, prepare the mixture the night before and refrigerate to allow the spices to meld.

You can substitute dried pomegranate seeds with a small pinch of amchur (dried mango powder) if unavailable.

Use gram flour instead of cornmeal for a slightly different texture and a gluten-free option.

Adjust green chilies and crushed red pepper to control the heat level to your taste.

FAQs

Can I use lean ground beef instead of 20% fat?

Using lean ground beef is possible, but the kababs may be less juicy and tender. Fat adds moisture and flavor, so 20% fat is recommended for the best results.

What can I serve with Chapli Kabab?

Chapli Kababs are traditionally served with naan bread and green chutney. You can also accompany them with raita, fresh salad, or steamed rice for a complete meal.