Authentic Chapli Kababs Peshawar (Printable Version)
Juicy spiced kababs with tomato and herbs, crisped in a skillet for bold flavor and traditional texture.
# What You'll Need:
→ Kabab Mix
01 -
500 g ground beef or lamb, 20% fat preferred
02 -
1 medium red onion, finely chopped
03 -
1 medium tomato, deseeded and finely chopped
04 -
2 tablespoons fresh coriander leaves, chopped
05 -
2 green chilies, finely chopped
06 -
1 tablespoon ginger-garlic paste
07 -
1 teaspoon coriander seeds, crushed
08 -
1 teaspoon cumin seeds, crushed
09 -
1/2 teaspoon red chili flakes
10 -
1/2 teaspoon garam masala
11 -
1 teaspoon pomegranate seeds (anardana), crushed
12 -
2 tablespoons cornmeal or gram flour (besan)
13 -
1 egg
14 -
Salt, to taste
15 -
Vegetable oil, for shallow frying
→ Garnish & Serving
16 -
Fresh coriander, chopped
17 -
Red onions, thinly sliced
18 -
Green chilies, thinly sliced
19 -
Lemon wedges
20 -
Mint chutney (yogurt, mint, coriander, garlic)
# Steps To Follow:
01 -
Combine ground meat, onion, tomato, chopped coriander, green chilies, ginger-garlic paste, crushed coriander seeds, cumin seeds, red chili flakes, garam masala, crushed pomegranate seeds, cornmeal or gram flour, egg, and salt in a large mixing bowl. Mix gently by hand until distributed but still coarse. Cover and refrigerate the mixture for 30 minutes to enhance flavor integration.
02 -
With slightly wet hands, shape the chilled mixture into 3–4 large, flat round patties, approximately 1.5 cm thick. Retain rough, uneven edges for an authentic appearance.
03 -
Heat enough vegetable oil in a heavy skillet over medium heat. Place patties in the pan without crowding. Shallow-fry for 4–5 minutes per side until deeply browned and crisp along the edges, with a slight char. Remove and drain excess oil on kitchen paper.
04 -
Arrange cooked kababs on a serving plate. Garnish with chopped coriander, sliced red onions, green chilies, and lemon wedges. Serve hot with mint chutney on the side.
# Notes and Tips:
01 -
For best texture and flavor, avoid overmixing the meat and refrain from pressing down on the patties as they fry.