Print

Pakistani Chapli Kabab Recipe

Print Recipe

★★★★★

5 from 82 reviews

Pakistani Chapli Kabab is a flavorful and aromatic spiced beef patty that is crispy on the outside and tender on the inside. Featuring toasted whole spices, fresh herbs, and a blend of chilies and pomegranate seeds, these kababs are pan-fried to golden perfection and served traditionally with naan and green chutney, making them an irresistible snack or main dish.

Ingredients

Scale

Spices

  • 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
  • 2 tsp crushed red pepper
  • 1 tsp garam masala
  • 1 1/4 tsp salt
  • 1 1/2 tbsp cornmeal (cornflour, maize flour, or gram flour as substitute)

Main Ingredients

  • 500 g (1.1 lb) ground beef (preferably with 20% fat)
  • 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 and excess juices squeezed)
  • 1 egg

For Cooking

  • 1/3 cup cooking oil (for frying)

Instructions

  1. Toast the spices: Heat a small pan over medium heat and add cumin, coriander, carom, and black peppercorns. Toast them for 2-3 minutes, stirring occasionally, until they release their aroma.
  2. Crush the toasted spices: Transfer the toasted spices to a spice grinder or mini blender along with dried pomegranate seeds. Pulse 2-3 times until roughly crushed but not powdered.
  3. Mix the spice blend with beef: Add the coarsely crushed spice mix to the ground beef along with crushed red pepper, garam masala, salt, cornmeal, fresh coriander, ginger, garlic, and green chilies. Mix thoroughly with gloved hands until the mixture is homogenous and slightly sticky. Cover and refrigerate for 30 minutes or overnight to enhance flavors.
  4. Add fresh ingredients and egg: Incorporate the diced tomato, finely diced and drained red onion, and egg into the beef mixture. Mix well until evenly combined.
  5. Shape the kababs: Heat the oil in a skillet or frying pan over medium-high heat. Grease your hands and form flat patties approximately 9 cm (3 1/2″) in diameter. Avoid smoothing edges to retain traditional uneven texture. This mixture yields about 9-10 kababs.
  6. Cook the kababs: Place the patties in a single layer in the hot oil. Cook for 3-4 minutes on one side, then flip carefully. Lightly press the edges with a spatula to char them and cook for an additional 3-4 minutes until golden brown and crispy. Avoid overcooking to keep the kababs tender and juicy inside.
  7. Drain and serve: Remove kababs from the pan and shake off excess oil. Transfer to a plate.
  8. Garnish and enjoy: Garnish with fresh coriander and serve hot with green chutney and naan bread for an authentic Pakistani dining experience.

Notes

  • The resting time in the fridge allows the flavors to meld and improves the texture of the kababs.
  • Using ground beef with about 20% fat ensures juiciness; leaner beef may result in drier kababs.
  • To prevent kababs from falling apart, ensure the mixture is slightly sticky and binds well.
  • If dried pomegranate seeds are unavailable, you may substitute with a small amount of dried sumac for a tangy flavor.
  • The kababs can be made a bit larger or smaller depending on preference, adjusting cooking time accordingly.
  • Serve immediately for the best texture; leftovers can be reheated but may lose some crispiness.

Keywords: Pakistani Chapli Kabab, beef kabab recipe, spiced beef patties, traditional Pakistani snack, pan-fried kabab

Find it online: https://topreci.com/pakistani-chapli-kabab-recipe/