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Pakistani Chapli Kabab

Mouthwatering Pakistani Chapli Kabab You'll Crave Every Time

Deliciously spiced, high-protein Pakistani Chapli Kabab offering a taste of tradition and easy preparation.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 kababs
Course: Beef
Cuisine: Pakistani
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spice Mix
  • 1 teaspoon Cumin Seeds Toast to release oils for enhanced aroma.
  • 1 teaspoon Coriander Seeds Substitute with pre-ground if short on time.
  • 1 teaspoon Carom Seeds Adds depth; can be omitted if unavailable.
  • 1 teaspoon Black Peppercorns Freshly ground for best flavor.
  • 1 tablespoon Dried Pomegranate Seeds Provides fruity sweetness; can replace with raisins or omit.
For the Kababs
  • 500 g Ground Beef Aim for 20% fat for moisture.
  • ½ cup Cornmeal Helps bind the mixture.
  • ¼ cup Fresh Coriander Brightens the dish.
  • 2-3 cloves Garlic Fresh is key for aroma.
  • 1.5 inch Ginger Fresh is best.
  • 2-3 Green Chilies Adjust based on spice preference.
  • 1 small Tomato Adds moisture and flavor.
  • 1 small Red Onion Squeeze out excess moisture.
  • 1 Egg Acts as a binder.
For Cooking
  • ⅓ cup Cooking Oil Choose vegetable or olive oil.

Equipment

  • Skillet
  • Mixing Bowl
  • mortar and pestle

Method
 

Step-by-Step Instructions
  1. In a dry skillet over medium heat, toast cumin seeds, coriander seeds, carom seeds, and black peppercorns for 2-3 minutes. Grind with dried pomegranate seeds into a coarse mixture.
  2. In a large bowl, combine ground beef, toasted spice mix, cornmeal, fresh coriander, garlic, ginger, and green chilies. Knead for 3-4 minutes.
  3. Cover the mixture with plastic wrap and refrigerate for at least 30 minutes.
  4. Fold in diced tomato and drained red onion, add a beaten egg, and mix thoroughly.
  5. Shape the mixture into patties about 9 cm in diameter.
  6. Heat cooking oil in a skillet and fry the patties for 3-4 minutes on each side until golden brown.
  7. Transfer the kababs to a paper towel-lined plate and serve hot with naan and green chutney.

Nutrition

Serving: 1kababCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 180mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Adjust spice levels based on preference and ensure the cooking oil is hot enough for frying to maintain crispiness.

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