Pakistani Chapli Kabab (Printable version)
Juicy minced meat patties with aromatic spices and crispy edges, perfect with naan and fresh 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 and 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 (anardana), crushed
13 - ½ teaspoon black pepper
14 - 1 teaspoon paprika
15 - 1 tablespoon ginger-garlic paste
→ Binding and Extras
16 - 1 large egg
17 - 3 tablespoons cornmeal or gram flour (besan)
18 - 2 tablespoons corn oil or ghee for frying
# Directions:
01 - In a large mixing bowl, combine ground meat, onions, tomatoes, green chilies, coriander, mint, ginger-garlic paste, and all spices.
02 - Add egg and cornmeal or gram flour to the mix. Knead gently with hands until well combined. Do not overwork the meat.
03 - Cover and chill the mixture for 15 minutes to firm up the texture.
04 - Grease your palms, then take a large lemon-sized portion and flatten it into a patty about ½ inch thick and 3-4 inches across. Make all patties in advance.
05 - Heat oil or ghee in a large frying pan over medium heat.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, about 3-4 minutes per side.
07 - Remove onto paper towels to drain excess oil.
08 - Serve hot with naan, chutney, and a fresh salad.
# Expert Advice:
01 -
- The golden edges offer the most satisfying crunch you will ever experience in a kebab
- These freeze beautifully so you can always have authentic Pakistani comfort food ready
02 -
- Overworking the meat mixture makes tough kababs so mix only until combined
- The pomegranate seeds are essential for authentic tangy flavor so do not substitute
03 -
- Use a light hand when shaping so the kababs remain tender and juicy
- Let the cooked kababs rest for a minute before serving so the juices redistribute