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Peshawari Chapli Kabab

Peshawari Chapli Kabab

Home-scaled 1 kg Peshawari Chapli Kabab based on A-One Karachi's
traditional style. Uses coarse leg mince, ajwain, and ghee frying for
authentic taste. Makes 10-12 kababs, serves 4-6 people.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 6 Persons
Course: Main Course
Cuisine: Pakistani, Peshawari
Calories: 520
Ingredients Method Video Notes

Ingredients
  

  • 1 kg beef or mutton mince leg meat, coarse cut
  • 1 kg onions finely chopped (squeeze to ~300g)
  • 4-5 green chilies finely chopped
  • 2 tbsp coriander seeds dry-roasted and coarsely crushed
  • 1 tsp cumin seeds dry-roasted and coarsely crushed
  • 1.5 tbsp anardana pomegranate seeds, coarsely crushed
  • 1.5 tbsp red chili flakes kuti lal mirch
  • 0.5 tsp ajwain carom seeds
  • 1 tsp salt
  • 50 g corn flour makai ka atta
  • Ghee or half oil + half ghee for frying
  • 2 tomatoes thinly sliced (for topping)
  • Fresh coriander for garnish

Method
 

Step 1: Prepare Onions
  1. Finely chop 1 kg onions. Wrap in a clean cloth and squeeze hard — you
  2. should be left with about 300g of squeezed onions.
Step 2: Roast and Crush Spices
  1. Dry-roast coriander seeds, cumin seeds, and ajwain for 30 seconds.
  2. Coarsely crush together with anardana in a mortar. Do not powder —
  3. coarse texture is key.
Step 3: First Kneading (5 minutes)
  1. Place the mince in a large bowl. Add salt and knead vigorously with
  2. your hands for 5 minutes until the meat feels slightly sticky.
Step 4: Add Spices and Onions in Stages (8 minutes)
  1. Add all crushed spices and red chili flakes. Mix for 3 minutes. Then
  2. add the squeezed onions and mix for another 5 minutes.
Step 5: Add Binder (2 minutes)
  1. Add finely chopped green chilies and corn flour. Knead for 2 more
  2. minutes until the mixture holds its shape when pressed.
Step 6: Shape and Fry
  1. Heat ghee in a wide tawa on medium heat. Wet your hands, shape into
  2. flat discs about 1 cm thick (makes 10-12 kababs). Press a thin tomato
  3. slice on top of each. Fry 4-5 minutes per side until deep golden brown
  4. and crisp at edges. Garnish with fresh coriander.

Video

Notes

For the most authentic Peshawari flavour, use ghee (not oil) and don't
skip the ajwain. Leg meat (ran) gives the best texture — ask your
butcher for coarse cut with 20% fat. Kababs are best eaten fresh but
uncooked shaped patties freeze well for up to 2 months.