Pakistani Chapli Kabab (Printable)

Crispy, spiced minced meat patties with rich Pakistani flavors and aromatic herbs

# 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 tbsp fresh mint leaves, chopped

→ Spices and Seasonings

07 - 2 tsp crushed coriander seeds
08 - 1½ tsp cumin seeds, roasted and crushed
09 - 1 tsp red chili flakes
10 - 1½ tsp salt (or to taste)
11 - 1 tsp garam masala
12 - 1 tsp dried pomegranate seeds (anardana), crushed
13 - ½ tsp black pepper
14 - 1 tsp paprika (optional)
15 - 1 tbsp ginger-garlic paste

→ Binding and Extras

16 - 1 large egg
17 - 3 tbsp cornmeal or gram flour (besan)
18 - 2 tbsp 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. Mix thoroughly to distribute spices evenly.
02 - Add egg and cornmeal or gram flour to the mixture. Knead gently with hands until well combined. Avoid overworking the meat to maintain tender texture.
03 - Cover the bowl and refrigerate for 15 minutes. This firms up the texture and makes shaping easier.
04 - Lightly grease your palms with oil. Take a large lemon-sized portion and flatten into a patty approximately ⅜ inch thick and 3–4 inches across. Repeat until all mixture is used.
05 - Heat oil or ghee in a large frying pan over medium heat until shimmering but not smoking.
06 - Shallow-fry the kababs for 3–4 minutes per side until golden brown and cooked through. Turn once during cooking to achieve even color and doneness.
07 - Remove cooked kababs onto paper towels to drain excess oil while maintaining crisp exterior.
08 - Serve immediately with naan, mint chutney or yogurt raita, and fresh salad for an authentic Pakistani dining experience.

# Expert Advice:

01 -
  • The secret is in the pomegranate seeds, which add this incredible tangy brightness that cuts through the rich meat
  • These freeze beautifully, so you can always have homemade kababs ready for unexpected guests
  • The texture is unreal, with those signature crispy edges giving way to a tender, spiced center
02 -
  • Never skip the chilling step, I learned this the hard way when my first batch completely fell apart in the pan
  • Deseed your tomatoes thoroughly or the excess moisture will make the kababs soggy instead of crisp
  • Let the pan get properly hot before adding the kababs, otherwise they'll absorb too much oil
03 -
  • If you can find them, dried pomegranate seeds are what make these taste truly authentic
  • The best way to test seasoning is to fry a tiny patty first and adjust before shaping the rest

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