Spiced meat patties served with sliced onions
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Chapli Kebab Recipe (Peshawari Style)

ByZeeshan Ashiq
Jump to recipeRead the FAQ

Chapli kebab is the flat, round, crisp-edged kebab of Peshawar. It is made of coarse beef mince, crushed coriander seeds, chilies and pomegranate seeds, shallow-fried in oil until the edges are lacy and brown.

The mixture is wet and loose on purpose. That is what gives the juicy middle and crunchy rim.

Why you will like this version

  • Crushed coriander seeds and pomegranate seeds give the authentic taste.
  • A small amount of flour binds without making them dense.
  • Shallow fried, so no grill is needed.

What is a chapli kebab?

The name chapli comes from the Pashto word for sandal, because of the flat shape. It is a street-food classic in Peshawar and across Khyber Pakhtunkhwa, eaten stuffed in naan with chutney.

Ingredients that matter

  • Beef mince, 80/20: the fat keeps the kebabs juicy.
  • Coriander seeds, coarsely crushed: the signature flavour.
  • Anardana (dried pomegranate seeds): add tang. Crush them lightly.
  • Tomato and onion: chopped fine, and not squeezed, because the juices give the kebabs their soft interior.

Tips for the best chapli kebabs

  • Do not over-mix. Fold gently until just combined.
  • Chill the mixture for 30 minutes so it is easier to shape.
  • Fry in plenty of hot oil. The edges should sizzle and crisp.
  • Press the centre lightly with a spoon so they cook evenly.

Chapli Kebab Recipe (Peshawari Style)

Chapli Kebab Recipe (Peshawari Style)

Crisp-edged Peshawari chapli kebabs made with beef mince, crushed coriander seeds, pomegranate seeds, tomatoes and green chilies.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 kebabs
Ingredients Method Notes

Ingredients
  

  • 500 g beef mince, 80/20
  • 1 medium onion finely chopped, squeezed dry in a cloth
  • 1 medium tomato deseeded and finely chopped
  • 3 green chilies finely chopped
  • 2 tbsp coriander seeds coarsely crushed
  • 1 tbsp anardana (dried pomegranate seeds) lightly crushed
  • 1 tsp cumin seeds crushed
  • 1 tsp red chili flakes
  • 1 tsp salt
  • 1 tbsp ginger garlic paste
  • 2 tbsp rice flour or cornflour
  • 1 egg
  • 0.25 cup fresh coriander chopped
  • 1 cup oil for shallow frying

Method
 

  1. Combine the mince, onion, tomato, green chilies, crushed coriander seeds, anardana, cumin, chili flakes, salt and ginger garlic paste in a large bowl.
  2. Add the flour, egg and fresh coriander. Mix gently with your hands until just combined.
  3. Cover and chill for 30 minutes.
  4. Divide into 8 portions. Wet your hands and shape each into a flat round about 1 cm thick.
  5. Heat oil in a wide pan over medium-high heat. Fry the kebabs for 4 to 5 minutes per side until the edges are crisp and the centre is cooked.
  6. Drain on paper towels and serve hot with naan, chutney and sliced onions.

Notes

Fry one kebab first to check seasoning, then adjust the rest.

Frequently asked questions

Why are my kebabs falling apart?

The mixture is probably too wet or too warm. Add a spoonful of rice flour or cornflour, and chill it before frying.

Can I bake them?

You can bake at 220°C (425°F) for 20 minutes, but they will not have the crispy edges of fried ones.

Can I use chicken mince?

Yes, but add 2 tablespoons of oil to the mixture to keep them moist.

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