Pakistani Chapli Kabab (Print Version)
Traditional sp minced meat kebabs with aromatic spices, crisp edges, served with naan and fresh accompaniments.
# What You'll Need:
→ Meats
01 - 1.1 lb 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 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.
02 - Add egg and cornmeal or gram flour to the mix. 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 0.4 inch thick and 3–4 inches across). Make 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 Tips:
01 -
- The edges get impossibly crispy while staying juicy inside, that perfect textural contrast most home cooks never achieve
- These freeze beautifully, so you can always have authentic Pakistani street food ready at a moments notice
02 -
- Do not press down on the kababs while they fry, you will squeeze out all those precious juices and end up with dry meat
- The pomegranate seeds are worth seeking out at an Indian grocery, they provide an essential tangy note that no other ingredient can replicate
03 -
- Keep a small bowl of water beside you to wet your palms between shaping each patty, it prevents sticking and makes the process infinitely less frustrating
- Test seasoning by frying a tiny bit of the mixture first, adjusting salt or spices before committing to the whole batch