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Chappli Kabab

Servings 6
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 kg minced beef or mutton
  • 2 medium onions finely chopped
  • 4 green chillies finely chopped
  • 4 tomatoes finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3 tsp crushed red pepper adjust to taste
  • 2 tsp ginger–garlic paste
  • 2 eggs lightly beaten
  • 3 tsp fresh coriander chopped
  • 3 tsp pomegranate seeds
  • 6 tsp corn flour
  • Salt to taste
  • Oil for shallow frying
  • 2 tomatoes sliced into rounds (for topping)

Instructions

  • In a large bowl, combine the minced meat with chopped onions, green chillies, tomatoes, ground cumin, ground coriander, crushed red pepper, ginger–garlic paste, beaten eggs, chopped coriander, pomegranate seeds, corn flour, and salt. Mix thoroughly by hand until the mixture holds together.
  • Divide the mixture into six equal portions. Roll each portion into a ball, then flatten gently into a round patty about ½″ thick.
  • Press one tomato round onto the top of each patty, tucking the edges of the meat slightly around the slice to secure it.
  • Heat a thin layer of oil in a heavy skillet over medium heat. Shallow-fry the patties for 2–3 minutes per side, until they develop a golden-brown crust and cook through. Drain on paper towels.
  • Serve the Chappli Kababs hot with naan, raita, or your favorite chutney.

Notes

Chappli Kababs benefit from resting the shaped patties in the refrigerator for 10 minutes before frying; this helps them hold their shape. Use a lean mince to avoid excessive shrinkage, and adjust the crushed red pepper to control the heat level. The corn flour gives the exterior a light crispness, while the pomegranate seeds add a burst of tang. Unlike smooth kababs, Chappli kabab is coarse and chunky, made with hand minced beef or mutton, mixed with visible pieces of onions, tomatoes, green chillies and coriander seeds. Chappli Kabab is special because it’s rustic, bold in flavour, crispy yet juicy and deeply tied to Pashtun hospitality and food heritage.
Author: Aasiya Rahim
Course: Appetizer, Main Dish
Cuisine: Pakistani, Pukhtun