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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.