📝 About This Recipe
Hailing from the rugged streets of Peshawar, Pakistan, the Chapli Kebab is a legendary minced meat patty renowned for its unique 'sandal' shape and explosive flavor profile. This Halal delicacy features a coarse, fatty beef or mutton base infused with the crunch of pomegranate seeds, the tang of dried mango, and the aromatic warmth of toasted spices. Pan-fried to a deep mahogany brown with crispy lacey edges and a melt-in-your-mouth interior, it offers a sensory journey through the heart of the Khyber Pass.
🥗 Ingredients
The Meat Base
- 500 grams Ground Beef or Mutton (should have at least 20-25% fat content for authenticity)
- 2 tablespoons Beef Tallow or Ghee (melted, to add to the mix for extra juiciness)
Aromatics and Vegetables
- 2 medium Red Onion (finely chopped and squeezed to remove all moisture)
- 2 medium Tomatoes (deseeded and finely diced)
- 3-4 pieces Green Chilies (finely minced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground)
The Spice Blend
- 2 tablespoons Coriander Seeds (coarsely crushed/pounded)
- 1.5 tablespoons Pomegranate Seeds (Anardana) (coarsely crushed; provides the signature crunch and tang)
- 1 tablespoon Cumin Seeds (toasted and crushed)
- 1 tablespoon Red Chili Flakes (adjust to heat preference)
- 1 teaspoon Dry Mango Powder (Amchur) (for a subtle sour note)
- 1 teaspoon Garam Masala (high quality blend)
- 1.5 teaspoons Salt (or to taste)
Binding and Frying
- 1/2 cup Maize Flour (Makai ka Atta) (toasted slightly; provides the authentic texture)
- 1 large Egg (whisked)
- 6-8 pieces Tomato Slices (thin rounds for topping each kebab)
- 1 cup Oil or Ghee (for shallow frying)
👨🍳 Instructions
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1
In a heavy-bottomed pan over medium heat, lightly toast the coriander seeds and cumin seeds until fragrant. Coarsely crush them using a mortar and pestle. Do not grind them into a powder; the texture is key.
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2
In the same pan, lightly toast the maize flour for 2 minutes until it smells nutty. Set aside to cool.
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3
Place the minced meat in a large mixing bowl. Add the ginger-garlic paste and salt. Knead the meat with the palm of your hand for 5 minutes, as if you were kneading dough. This breaks down the fibers and ensures the kebabs don't crumble.
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4
Add the crushed coriander, cumin, anardana (pomegranate seeds), red chili flakes, garam masala, and amchur powder to the meat.
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5
Incorporate the finely chopped onions (ensure they are squeezed dry!), green chilies, and cilantro. Mix thoroughly.
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6
Add the toasted maize flour and the whisked egg. These act as binding agents. Mix until the mixture feels tacky and holds together well.
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7
Gently fold in the diced tomatoes. Be careful not to over-mix at this stage to prevent the tomatoes from releasing too much water.
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8
Cover the bowl and let the mixture marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld and the fat to firm up.
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9
Divide the mixture into large balls (roughly the size of a lemon). Wet your hands with water or oil and flatten each ball into a very thin, large disc (about 5-6 inches wide). Chapli kebabs are meant to be thin and large as they shrink during cooking.
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10
Press one thin slice of tomato firmly into the center of each raw patty.
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11
Heat oil or ghee in a wide flat skillet over medium-high heat. Once shimmering, carefully slide the kebab into the pan, tomato-side up first.
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12
Fry for 3-4 minutes on the first side until a dark, crispy crust forms. Carefully flip the kebab (the tomato side will now be down).
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13
Fry for another 3 minutes. The tomato will caramelize and fuse with the meat. The edges should be slightly charred and lacey.
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14
Drain on a wire rack (rather than paper towels) to maintain the crispiness of the exterior.
💡 Chef's Tips
Use meat with a high fat content; if your mince is too lean, the kebabs will be dry and tough. Always squeeze the liquid out of your chopped onions using a muslin cloth to prevent the mixture from becoming watery. The 'kneading' of the meat is the secret to a smooth texture that doesn't break apart without needing excessive flour. If you cannot find anardana (dried pomegranate), you can substitute with a squeeze of lemon juice, but you will miss the signature crunch. For the most authentic flavor, fry the kebabs in animal fat (tallow) or high-quality ghee instead of vegetable oil.
🍽️ Serving Suggestions
Serve piping hot with fresh, pillowy Naan or Afghani flatbread. Pair with a cooling Mint and Yogurt Chutney (Raita) to balance the spice. Accompany with a crisp salad of sliced red onions, radishes, and lemon wedges. Serve alongside a hot cup of Peshawari Kahwa (green tea with cardamom). For a full meal, serve with Kabuli Pulao or a simple side of cumin rice.