Peshawari Chapli Kabab Recipe (2.5 kg Meat, Restaurant Style)

This is the Peshawari chapli kabab we filmed at a busy kabab restaurant in Karachi, made from 2.5 kg of meat. Onion, tomato, green chilli and coriander are mixed into the meat, followed by crushed coriander seeds, pomegranate seeds, cumin and ajwain, red chilli and corn flour, and the kababs are fried directly in hot fat. The video gives the amounts of the main spices; the other amounts are not stated, so they are marked as such in the recipe card.

Watch the Peshawari Chapli Kabab Video

• 0:33 The meat
• 1:02 Onion
• 1:45 Tomatoes
• 1:58 Green chillies
• 2:17 The spices
• 3:38 Red chilli powder
• 3:52 Corn flour
• 4:11 Mixing
• 5:13 Frying
• 5:46 The finished chapli kabab

What Makes This Peshawari Chapli Kabab Different

Restaurant spice amounts. For 2.5 kg of meat: 5 tbsp crushed coriander, 2.5 tbsp anardana, 2.5 tbsp cumin, 1.25 tbsp ajwain and 4-5 tbsp red chilli.

Mixed by hand. The mixture is mixed well by hand after every addition, so the spices spread evenly.

Fried straight away. The video says the kababs are fried directly, without resting.

Fried in animal fat. The restaurant fries in animal fat, which gives the dark colour. At home you can use oil or ghee.

Ingredient Notes

• Meat: any kind of meat works; use fine mince.
• Spices: crush the coriander and cumin seeds coarsely.
• Fat: oil or ghee is fine for frying at home.

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

How to Make Peshawari Chapli Kabab

1. Mix the meat and onion

Wash your hands well and mix the meat with the finely chopped onion.

2. Add tomatoes, chillies and coriander

Add the chopped tomatoes, green chillies and fresh coriander and mix again.

3. Add the spices

Add the crushed coriander seeds, anardana, cumin and ajwain, then the red chilli powder, corn flour and salt.

4. Mix well

Mix by hand until the mixture is even and sticky.

5. Shape and fry

Shape the mixture into flat kababs and fry them directly in hot fat until deep brown.

Authentic Peshawari Chapli Kabab (Sohrab Goth Style)

Al Asif Square Sohrab Goth's authentic Peshawari Chapli Kabab — 2.5 kg spicy commercial batch with onion juice, kasuri methi, and animal fat frying. Serves 15-20, perfect for Bakra Eid dawat. No corn flour binder — traditional Pashtun technique.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 Persons

Course: Main Course

Cuisine: Pakistani, Peshawari

Calories: 500

Ingredients Method Video Notes

Ingredients

  

Kabab mixture

• 2.5 kg meat any kind of meat works
• onion finely chopped; amount not stated
• tomatoes chopped; amount not stated
• green chillies chopped; amount not stated
• fresh coriander chopped; amount not stated

Spices

• 5 tbsp coriander seeds crushed
• 2.5 tbsp pomegranate seeds (anardana)
• 2.5 tbsp cumin seeds
• 1.25 tbsp carom seeds (ajwain)
• 4-5 tbsp red chilli powder
• corn flour amount not stated
• salt to taste

Frying

• animal fat, ghee or oil the restaurant fries in animal fat

Method

 

Mix

1. Wash your hands well and mix the meat with the finely chopped onion.
2. Add the chopped tomatoes, green chillies and fresh coriander and mix again.
3. Add the crushed coriander seeds, anardana, cumin and ajwain, then the red chilli powder, corn flour and salt, and mix well.

Shape and fry

1. Shape the mixture into flat kababs and fry them directly in hot fat until deep brown. There is no need to rest the mixture.

Video

Notes

Onion juice technique is what separates Sohrab Goth style from other Peshawari chapli kababs — do not substitute with chopped onions. Kasuri methi is essential for the authentic herbal note. Animal fat gives the distinct depth of flavour, but if unavailable, use half ghee and half beef suet. NEVER let the mixture rest after mixing — fry immediately or salt will draw out water and the mixture will become watery.

Peshawari Chapli Kabab Problems and How to Fix Them

• The kababs fall apart: mix the mince longer and add a little corn flour.
• The kababs are dry: do not fry them too long, and keep some fat in the mince.
• The kababs are not dark: the restaurant uses animal fat; ghee gives a closer colour than oil.

Serving and Storing

Serve hot with naan, sliced onion, tomato and green chutney. Shaped, uncooked kababs can be frozen and fried straight from the freezer.

Peshawari Chapli Kabab FAQs

Can I use beef or mutton?

Yes, the video says any meat works.

Do I rest the mixture?

The video says to fry it directly.

Why animal fat?

It is how Peshawari chapli is traditionally fried and gives the colour. Oil or ghee works at home.

More Recipes

• Peshawari chapli kabab (2 kg): our main chapli kabab recipe.
• Mutton chapli kabab: a 500 g mutton version.
• Beef chapli kabab: a beef version from Khan Jee.