Chapli Kabab

Name: Chapli Kabab
Total time: 40 min
Yield: 4
Cuisine: Pakistani (Pashtun)
Ingredients: 500 g Beef mince, coarse; 2 tbsp Roasted gram flour (besan); 1 Egg; 75 g Onion, finely chopped; 75 g Tomatoes, chopped (plus slices for the top); 1 tbsp Coriander seeds, roasted and coarsely crushed; 2 tbsp Pomegranate seeds (anardana), crushed; 2 tsp Chilli flakes; 4 Green chillies, chopped; 75 g Coriander leaves, chopped; 1 tsp Garam masala; 1½ tsp Salt; Oil for shallow-frying

The flat, wide griddle patty of Peshawar: coarse beef mince bound with roasted gram flour and egg, spiked with crushed coriander seed, chilli flakes and tart pomegranate seeds, pressed thin around tomato slices and shallow-fried crisp.

Pinagmulan

Recipe ni Food Fusion · 📱 Influencer · Pakistan's largest recipe channel, billed as the country's No.1 quick-recipe platform; publishes each full recipe with weighed quantities in its videos and on foodfusion.com.

Ang pangalan ng mga nagluluto at creator ay nakalagay bilang pagkilala sa pinagmulan lamang. Malaya ang More Recipes Please at walang kaugnayan, pag-endorso o sponsorship mula sa kanila.

Recipe published by Food Fusion — Chapli kabab is a traditional Pashtun dish from Peshawar and the wider Khyber Pakhtunkhwa region, with no single author. Food Fusion publishes a full weighed recipe in this video ("Chapli Kabab Recipe By Food Fusion", verified live) and the amounts here follow it; the step prose is our own.

Nagluto: Food Fusion

Panoorin habang niluluto · 3 na video

Food Fusion Food Fusion Kun Foods

⏱ 40 min🍽 4 na serving🔥 380 kcal🇵🇰 Pakistan🌶️🌶️

HalalWalang gluten

Mga hakbang

Put everything except the tomato slices and frying oil into a bowl and mix and knead with your hand for 3–4 minutes, until the mince turns slightly sticky and holds together.
💡 Kneading develops just enough bind that the thin patties do not fall apart in the pan. Chill the mix 20 minutes if you have time — it firms up and is easier to shape.
Wet your palms and press portions of the mix into wide, thin discs, about the size of your palm and half a centimetre thick. Press a slice of tomato onto the top of each.
Heat a shallow layer of oil in a wide frying pan over medium heat. Slide the patties in tomato-side up and fry 3–4 minutes until the underside is deep brown and crisp.
Flip carefully and fry the other side 3 minutes more, spooning a little hot oil over the top so the middle cooks through. Drain on paper.
Serve hot with naan, sliced onion, fresh coriander chutney and lemon wedges.

💡 Mga tip

Fry one test patty first. If it breaks apart, knead in another spoon of roasted gram flour; if it feels dense and heavy, you have over-kneaded — mix in a spoon of chopped onion to loosen it.
Thin and wide is correct — a thick chapli kabab steams inside before the outside crisps. Peshawar patties are often as wide as a saucer.