Pakistani Chapli Kabab Spiced (Printable)
Crispy, spiced minced meat patties with rich Pakistani flavors. Juicy inside, golden outside.
# 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 & finely chopped
04 - 2 green chilies, finely chopped
05 - 1 bunch fresh coriander, chopped
06 - 2 tbsp fresh mint leaves, chopped
→ Spices & Seasonings
07 - 2 tsp crushed coriander seeds
08 - 1½ tsp cumin seeds, roasted & 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 & Extras
16 - 1 large egg
17 - 3 tbsp cornmeal or gram flour (besan)
18 - 2 tbsp corn oil or ghee (for frying)
# How-to 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 mixture. Knead gently with hands until well combined. Do not overwork the meat.
03 - Cover and chill the mixture for 15 minutes to firm up the texture.
04 - Grease your palms, then take a large lemon-sized portion and flatten it into a patty about ⅓ inch thick and 3-4 inches across. Shape all patties in advance.
05 - Heat oil or ghee in a large frying pan over medium heat.
06 - Shallow-fry the kababs, turning once, until golden brown and cooked through, about 3-4 minutes per side.
07 - Remove onto paper towels to drain excess oil.
08 - Serve hot with naan, chutney, and a fresh salad.
# Expert Pointers:
01 -
- These kababs have this magical contrast between the crunch of the edges and the juicy, spiced center that keeps you reaching for seconds
- Once you master the shape and heat level, you'll wonder why you ever bothered with any other kebab recipe
02 -
- Overworking the meat mixture makes tough kababs, so mix just until everything is combined
- The mixture must be chilled before shaping, or your patties will stick to your hands and fall apart in the pan
03 -
- For extra smoky flavor, briefly hold a piece of burning charcoal over the cooked kababs with a drop of ghee on it
- If your mixture feels too wet to shape, add another tablespoon of cornmeal or gram flour