Pakistani Chapli Kabab (Printable)
Spiced minced meat patties fried to golden perfection with aromatic herbs and traditional Pakistani seasonings.
# What You 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, or to taste
11 - 1 teaspoon garam masala
12 - 1 teaspoon dried pomegranate seeds (anardana), crushed
13 - ½ teaspoon black pepper
14 - 1 teaspoon paprika (optional)
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
# Steps:
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. Avoid overworking the meat to maintain tenderness.
03 - Cover and refrigerate the mixture for 15 minutes to firm up the texture for easier shaping.
04 - Grease your palms lightly, then take a large lemon-sized portion and flatten it into a patty approximately ⅜ inch thick and 3–4 inches across. Prepare all patties in advance.
05 - Heat oil or ghee in a large frying pan over medium heat until shimmering.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, about 3–4 minutes per side.
07 - Remove the cooked kababs onto paper towels to drain excess oil.
08 - Serve hot with naan, chutney, and a fresh salad for an authentic experience.
# Expert Advice:
01 -
- The way the edges get irresistibly crispy while staying juicy inside is pure magic
- Once you master the shaping technique, these become your go-to impressive dish for guests
02 -
- Overworking the meat mixture makes tough kababs, so mix until just combined
- The chilling step seems optional but skipping it leads to patties that break apart in the pan
03 -
- Press a slight depression in the center of each patty to prevent them from puffing up while cooking
- Let the fried kababs rest on paper towels for at least 2 minutes before serving to maintain crispness