Chapli kebab

A flat, round, crisp-edged minced beef patty spiced with coriander seeds, tomato, green chilies and pomegranate seeds, shallow-fried until juicy. It is served in naan with chutney.

Chapli kebab

Chapli Kebab: Murcotipton, CC BY-SA 3.0 (Wikimedia Commons)

Where it comes from

Chapli kebab is a signature of Peshawar and the Pashtun regions of Pakistan and Afghanistan, and it is a popular street food in Lahore and Karachi. Its name comes from a word for a flat sandal, which the patty resembles.

Explore the cuisine of Pakistan, Afghanistan.

Recipe

Make Chapli kebab at home

Serves 4Time 50 minutes

Ingredients

  • 1 lb (450 g) ground beef (not lean)
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 3 green chilies, chopped
  • 1/4 cup chopped cilantro
  • 1 tbsp coriander seeds, crushed
  • 1 tbsp pomegranate seeds (anardana)
  • 1 tsp cumin seeds
  • 1 tsp red chili flakes
  • 1 egg
  • 2 tbsp cornmeal or chickpea flour
  • Salt
  • Oil for shallow frying

How it's made

  1. Combine the beef, onion, tomato, chilies and cilantro in a large bowl.
  2. Add the crushed coriander, anardana, cumin, chili flakes, salt, egg and flour.
  3. Mix by hand until it is sticky; rest 30 minutes in the fridge.
  4. Wet your hands and shape into thin patties about 4 inches (10 cm) wide.
  5. Heat oil in a wide skillet over medium heat.
  6. Fry the patties 4 to 5 minutes per side until crisp and deeply browned.
  7. Serve hot with naan, mint chutney and lemon.

Variations

  • Chicken chapli kebab for a lighter option.
  • Peshawari style fried in beef fat.
  • Chapli burger in a bun.

Cook’s tip: Keep the mixture a little loose and the patties thin so the edges turn lacy and crisp.

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About this page

Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.

Photo credit