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.

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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.

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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.

💡 Tips

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.