Chapli Kabab

Experience the bold, aromatic flavors of traditional South Asian cuisine with these juicy and savory Chapli Kababs. Made with ground beef or lamb, these flat, spiced patties are infused with fragrant toasted cumin and coriander seeds, vibrant fresh herbs, and a hint of tanginess from crushed pomegranate seeds. The addition of red chili flakes and garam masala gives them their signature kick, while cornmeal or chickpea flour ensures they hold together perfectly. Fried to golden perfection and slightly charred for an irresistible smoky taste, these kababs are perfect for pairing with naan, zesty chutney, or cooling raita. Whether served as an appetizer or a main course, this easy-to-make dish brings authentic Pakistani street food straight to your table. Perfect for family dinners or festive occasions, Chapli Kababs are a flavorful delight that everyone will crave!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 g Ground beef (or lamb)
• 1 large Onion
• 1 large Tomato
• 2 medium Green chilies
• 0.5 cup Fresh coriander leaves
• 0.25 cup Fresh mint leaves
• 1 tbsp Cumin seeds
• 1 tbsp Coriander seeds
• 1.5 tsp Red chili flakes
• 1 tbsp Crushed pomegranate seeds (anardana)
• 1 tsp Garam masala powder
• 1 Egg
• 3 tbsp Cornmeal or chickpea flour (besan)
• 1 tsp Salt
• 0 as needed for frying Cooking oil

Directions

Step 1

Finely chop the large onion, tomato, green chilies, fresh coriander leaves, and fresh mint leaves. Set aside.

Step 2

In a small dry pan, lightly toast cumin seeds and coriander seeds over medium heat until fragrant, about 2 minutes. Let them cool, then coarsely crush them using a mortar and pestle or a spice grinder.

Step 3

In a large mixing bowl, add the ground beef (or lamb).

Step 4

Add the chopped onion, tomato, green chilies, coriander leaves, and mint leaves to the meat.

Step 5

To the bowl, add the toasted and crushed cumin and coriander seeds, red chili flakes, crushed pomegranate seeds, garam masala powder, and salt.

Step 6

Break in the egg and add the cornmeal or chickpea flour (besan) to the mixture. This helps bind the kababs together.

Step 7

Mix everything thoroughly using your hands until all ingredients are well combined and the mixture is homogeneous.

Step 8

Divide the meat mixture into equal portions and shape each portion into a flat, round patty about half an inch thick.

Step 9

Heat cooking oil in a heavy-bottomed frying pan over medium heat.

Step 10

Fry each kabab for about 3-4 minutes on each side until browned and cooked through. To achieve the authentic slight char, you may press each kabab slightly with a spatula while frying.

Step 11

Once cooked, remove the kababs from the pan and drain excess oil on paper towels.

Step 12

Serve hot with naan, raita, or chutney, and a side of sliced onions and lemon wedges.

Nutrition Facts

Serving size	(1219.0g)

Amount per serving	% Daily Value*
Calories	1862.6

Total Fat 127.9g	0%
Saturated Fat 44.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 596mg	0%
Sodium 4669.7mg	0%
Total Carbohydrate 83.7g	0%
Dietary Fiber 21.3g	0%
Total Sugars 31.5g
Protein 106.5g	0%

Vitamin D 48IU	0%
Calcium 606.9mg	0%
Iron 31.8mg	0%
Potassium 3515.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 22.3%

Carbs: 17.5%