Go Back
Peshawari Chapli Kabab

Original Peshawari Chapli Kabab

A traditional Pakistani dish originating from Peshawar, made with minced meat and spices, formed into patties and fried until crispy. This recipe serves 4-6 people and is a popular street food in Pakistan. It is known for its unique flavor and texture, which is achieved by using a combination of spices and herbs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 Persons
Course: Main Course
Cuisine: Karachi Style / Pakistani, Sindhi Street Food
Calories: 520
Ingredients Method Video Notes

Ingredients
  

Main Ingredients
  • 2 kg beef or mutton minced
  • 1 kg onions finely chopped
  • 2 medium tomatoes finely chopped
  • 2-3 medium green chillies finely chopped
Spices
  • 3 tbsp cumin seeds roasted and ground
  • 3 tbsp coriander seeds roasted and ground
  • 1 tsp red chilli powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 1/4 tsp baking soda
  • 1 tbsp pomegranate seeds
  • 100 g corn flour

Method
 

Preparation
  1. Finely chop the onions and remove excess water using a cloth or paper towels.
  2. Finely chop the tomatoes and green chillies.
  3. Roast the cumin seeds and coriander seeds, then grind them into a fine powder.
Mixing the Kabab Mixture
  1. In a large bowl, combine the minced meat, chopped onions, tomatoes, green chillies, cumin seeds, coriander seeds, red chilli powder, salt, black pepper, and baking soda. Mix well until everything is fully incorporated.
  2. Add the pomegranate seeds and corn flour to the mixture and mix well.
  3. Divide the mixture into 8-10 portions, depending on the desired size of the kababs.
Shaping and Frying the Kababs
  1. Shape each portion into a round patty, about 1/2 inch thick.
  2. Heat about 1/2 inch of oil in a large frying pan over medium heat. When the oil is hot, add a few kababs to the pan and fry until they are golden brown and crispy, about 3-4 minutes per side.
  3. Remove the kababs from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or raita.

Video

Notes

Chapli Kabab can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply fry the kababs in a little oil until crispy and serve with your favorite chutney or raita.