Go Back
+ servings
two chapli kabab served in plate with lemon slices on the side.
Print Pin
4.86 from 14 votes

Chapli Kabab Recipe

Delicious groundmeat cutlets bursting with spices and fragrant aroma.
Course Main Course, Side Dish
Cuisine afghan, Pakistani, Peshawari
Keyword chapli kabab recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 10 kabab
Calories 268kcal


Whole Spices

  • tablespoon dried pomegranate arils (anar dana), susbtitute with dried mango powder
  • 1½ to 2 tablespoon red chilli flakes adjust to taste
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • ½ tablespoon fennel seeds (sauf)

Ground spices

  • ½ tablespoon Kashmiri chilli powder (for color, substitute with paprika)
  • 1 teaspoon red chilli powder skip for less spicy
  • 1 teaspoon garam masala
  • 1 teaspoon black salt or pink salt or just salt
  • ½ teaspoon black pepper
  • ½ teaspoon turmeric powder

For Kabab

  • ½ kg mince (lamb or beef) 20-30% fat
  • 1 cup chopped onion about 1 large, squeeze excess water (if any) and discard
  • 1 cup cornmeal or maizemeal (makai ka atta)
  • 2 tablespoon ginger garlic paste
  • 2 tablespoon chopped fresh coriander
  • 2 tablespoon chopped green chilli
  • 2 tablespoon butter (or clarified butter )
  • ¾ cup chopped tomato about 1 tomato
  • Ghee or butter to fry authentically fried in tallow


For Spice Mix

  • Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat.
  • Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.

For chapli kabab

  • In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh corriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)
  • Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.
    Protip: Fry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)
  • Roll out balls of kabab and flatten with hands.
  • Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.


Store Chapli Kabab

Cooked Chapli kabab can be store in the fridge in an air-tight jar. Reheat in a covered in plate in the microwave before serving. You can also freeze it for up to 2 months.


Serving: 1kabab | Calories: 268kcal