Khan Jee Beef Chapli Kabab Recipe (750 g, Bakra Eid Special)

Khan Jee beef chapli kabab comes from Khan Jee Restaurant on Karachi’s Superhighway. It is a 750 g beef recipe that uses maize flour, plenty of onion and tomato, an egg and a homemade chapli kabab masala, then fries the kababs in a wide pan of oil. Every amount on this page is taken from the labels shown on screen in our video.

Watch the Khan Jee Beef Chapli Kabab Video

Each ingredient appears on screen with its amount. Useful points in the video:

• 0:21 The finished chapli kababs
• 0:34 Minced meat, 750 g
• 1:00 Maize flour, 100 g
• 1:29 Finely chopped onion
• 2:16 Tomato, 500 g
• 2:33 Egg
• 3:07 Garam masala, 1 tsp
• 3:19 Red chilli flakes, 2 tsp
• 3:32 Chapli kabab masala, 3 tsp
• 4:23 Frying in the pan

What Makes the Khan Jee Chapli Kabab Different

Maize flour as the binder. 100 g of maize flour is kneaded into the mince first. It holds the kabab together in the hot oil and gives the classic crisp edge.

A lot of onion and tomato. The onion is finely chopped and squeezed so it adds flavour without making the mixture wet. Tomato goes in too, which keeps the kabab soft inside.

An egg in the mixture. The egg is mixed straight into the mince and helps the kababs stay together and fry evenly.

A simple chapli masala. Crushed coriander seeds, crushed black pepper, ajwain and anardana (dried pomegranate seeds) give the sharp, tangy chapli taste.

Chapli Kabab Masala (3 tsp)

• 2 tsp coriander seeds, crushed
• 1/2 tsp black pepper, crushed
• 1/4 tsp carom seeds (ajwain)
• 1/2 tsp dried pomegranate seeds (anardana)

Crush the coriander and pepper coarsely rather than grinding them to a powder. The small pieces are part of the chapli kabab bite.

Khan Jee Beef Chapli Kabab Ingredients

Amounts are from the video and recipe card. Items marked * are our estimate.

How Khan Jee Makes Beef Chapli Kabab

1. Mince and maize flour

Spread 750 g beef mince on a clean surface, add 100 g maize flour and knead it in well.

2. Add onion, tomato and egg

Squeeze the water out of the finely chopped onion and mix it into the mince. Add 500 g finely chopped tomatoes, then the egg, and mix again.

3. Add the spices

Add 1 tsp garam masala, 2 tsp red chilli flakes (or green chillies), 3 tsp chapli kabab masala and salt to taste.

4. Knead well

Knead the mixture by hand until the onion, tomato and spices are evenly spread through the mince.

5. Shape and fry

Shape large, flat round kababs and fry them in hot oil in a wide pan, turning once, until both sides are deep brown and crisp.

Beef Chapli Kabab

Beef Chapli Kabab is a popular Pakistani dish that originated in Peshawar, known for its unique flavor and tender texture. This recipe is a restaurant-style version of the dish, made with a combination of beef, spices, and herbs. The result is a flavorful and aromatic kabab that is sure to impress.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 Persons

Course: Main Course

Cuisine: Pakistani, Peshawari (Restaurant Style)

Calories: 420

Ingredients Method Video Notes

Ingredients

  

Kabab mixture

• 750 g beef mince
• 100 g maize flour
• 1 kg onion finely chopped, water squeezed out
• 500 g tomatoes finely chopped
• 1 egg
• 1 tsp garam masala
• 2 tsp red chilli flakes or green chillies
• salt to taste

Chapli kabab masala (3 tsp)

• 2 tsp coriander seeds crushed
• 1/2 tsp black pepper crushed
• 1/4 tsp carom seeds (ajwain)
• 1/2 tsp dried pomegranate seeds (anardana)

To fry and serve

• oil for frying
• lettuce, tomato slices and lemon to serve

Method

 

Make the mixture

1. Put the beef mince on a clean surface or in a large bowl, add the maize flour and knead it in well.
2. Squeeze the water out of the chopped onion, add it to the mince and mix.
3. Add the chopped tomatoes, then the egg, and mix again.
4. Add the garam masala, red chilli flakes, chapli kabab masala and salt to taste.
5. Knead the mixture well by hand until everything is evenly combined.

Shape and fry

1. Shape the mixture into large, flat round kababs.
2. Fry in hot oil in a wide pan, turning once, until both sides are deep brown and crisp.
3. Serve hot with lettuce, tomato slices and lemon.

Video

Notes

For juicier kababs, use beef with 20% fat or add 100g extra charbi. The
egg glaze is Khan Jee’s signature — brush it over hot kababs right before
serving, don’t mix it into the meat. Best served fresh but uncooked shaped
patties freeze well for up to 2 months.

Chapli Kabab Problems and How to Fix Them

• The kabab breaks in the oil: the onion was too wet or the maize flour was not kneaded in well. Squeeze the onion and knead longer.
• The kabab is soft but not crisp: the oil was not hot enough. Heat it well before the kababs go in.
• The kabab is dry: it was fried too long. Take it out once both sides are deep brown.

Serving and Storing

At Khan Jee the chapli kababs are served on lettuce with tomato slices and lemon. Naan, raw onion and mint chutney go well with them. Uncooked, shaped kababs can be frozen with paper between them and fried straight from frozen.

Khan Jee Beef Chapli Kabab FAQs

Does Khan Jee use maize flour in chapli kabab?

Yes. The video shows 100 g of maize flour for 750 g of beef mince.

Is the egg mixed into the chapli kabab?

Yes. In the video the egg is added to the mince and mixed in before the spices.

What is in chapli kabab masala?

Crushed coriander seeds, crushed black pepper, ajwain and anardana. Khan Jee uses 3 tsp of this masala for 750 g of mince.

Can I make it with mutton?

Yes. For a mutton version, see our mutton chapli kabab.

More Chapli Kabab Recipes

• Peshawari chapli kabab (Khyber Shinwari, 2 kg): our main chapli kabab recipe.
• Juicy, soft chapli kabab: another chapli kabab version.