**Chapli Kabab Recipe –
### **Introduction**
Chapli Kabab is a famous and traditional Pakistani street food, rooted in the Khyber Pakhtunkhwa (KPK) province, with Peshawar being especially renowned for its authentic flavor." Known for its crispy texture, robust spices, and mouthwatering aroma, this flat, round minced meat patty has made its way into the hearts (and stomachs) of food lovers across the world. The term ‘Chapli’ is derived from the Pashto word Chapprikh, which means ‘flat’—a fitting reference to the kebab’s distinctive shape. While it is traditionally prepared with minced beef, it can also be made using mutton or chicken for variation." The uniqueness of Chapli Kabab lies in its spice blend — a careful combination of coriander seeds, pomegranate seeds, and aromatic herbs that give it a tangy, spicy kick.
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### **Ingredients**
*(Serves 6–8 people)*
#**For the Mince Mixture**
* **Beef mince (with 20% fat)** – 1 kg (for juiciness and flavor)
* **Onion** – 1 large, finely chopped
* **Tomatoes** – 2 medium, finely chopped (remove excess seeds to avoid watery mixture)
* **Green chilies** – 4–5, finely chopped
* **Fresh coriander leaves** – ½ cup, finely chopped
* **Mint leaves** – ¼ cup, finely chopped
* **Egg** – 1 large (for binding)
* **Gram flour (besan)** – 3 tablespoons, dry roasted
* **Salt** – to taste (about 1½ teaspoons)
# **For the Spice Blend**
* **Coriander seeds** – 2 tablespoons (crushed)
* **Cumin seeds** – 1 tablespoon (crushed)
* **Pomegranate seeds (anardana)** – 2 tablespoons, coarsely crushed
* **Black pepper** – 1 teaspoon, freshly ground
* **Red chili flakes** – 1 teaspoon (adjust to taste)
* **Ginger powder** – ½ teaspoon
* **Garlic powder** – ½ teaspoon
* **Paprika** – 1 teaspoon (for color)
#### **For Frying**
* **Oil or ghee** – as needed for shallow frying
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### **Step-by-Step Preparation**
#### **Step 1 – Preparing the Spice Blend**
1. **Dry roast** the coriander seeds, cumin seeds, and pomegranate seeds in a pan over medium heat for 1–2 minutes until fragrant.
2. Once cooled, **coarsely crush** them using a mortar and pestle or spice grinder. Avoid making a fine powder — the coarse texture gives Chapli Kabab its signature crunch and flavor bursts.
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#### **Step 2 – Prepping the Vegetables**
1. Finely chop onions, tomatoes, green chilies, coriander, and mint leaves.
2. For tomatoes, remove watery seeds to prevent the mixture from becoming too loose.
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#### **Step 3 – Mixing the Mince**
1. In a large mixing bowl, add beef mince.
2. Incorporate the chopped onions, tomatoes, green chilies, coriander, and mint leaves.
3. Add the roasted gram flour, egg, and prepared spice blend.
4. Season with salt, black pepper, chili flakes, ginger powder, garlic powder, and paprika.
5. Mix gently but thoroughly using your hands, ensuring that the spices are evenly distributed without overworking the meat.
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#### **Step 4 – Shaping the Kababs**
1. Wet your hands slightly to prevent sticking.
2.Scoop out a small lemon-sized amount of the mixture and gently press it into a flat, round patty approximately half an inch thick."
3. Chapli Kababs are traditionally larger than other kebabs, so you can make them about 4–5 inches wide for authenticity.
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#### **Step 5 – Frying the Kababs**
1. Heat oil or ghee in a flat frying pan over medium heat.
2. Carefully place the kababs in the pan — do not overcrowd.
3. Fry each side for 4–5 minutes until golden brown and crisp.
4. Remove and place on paper towels to absorb excess oil.
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### **Serving Suggestions**
* Serve Chapli Kababs **hot**, alongside naan, raita, and fresh salad.
* They also pair beautifully with *Peshawari naan* and green chutney.
* For a complete KPK-style meal, enjoy with *Kabuli Pulao* and tea.
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💡 **Pro Tip:**
Refrigerating the mixture for 30 minutes before frying helps it firm up, making shaping and cooking easier.
### **Expert Tips for Perfect Chapli Kababs**
Making Chapli Kababs that are both juicy and crispy is an art. Here are some professional tips to help you get it right every time:
1. **Use mince with a bit of fat** – Around 20% fat in the meat keeps the kababs moist and flavorful. Too lean meat can result in dry kababs.
2. **Avoid over-mixing** – Mix the ingredients until just combined. Over-mixing will make the kababs tough.
3. **Roast your spices** – Lightly roasting the coriander seeds, cumin seeds, and pomegranate seeds before crushing them boosts their flavor and aroma.
4. **Remove tomato seeds** – This helps prevent the mixture from becoming too watery.
5. **Chill before frying** – Refrigerating the mixture for 30 minutes helps the patties hold their shape better.
6. **Control the heat** – Fry on medium heat so the kababs cook evenly inside without burning on the outside.
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### **Variations You Can Try**
While the authentic Peshawari Chapli Kabab recipe is loved by many, you can experiment with these variations:
1. **Chicken Chapli Kabab** – Use chicken mince instead of beef for a lighter flavor.
2. **Mutton Chapli Kabab** – Stronger in taste, great for those who prefer mutton’s distinct aroma.
3. **Cheese-Stuffed Chapli Kabab** – Add a small cube of mozzarella or cheddar in the center before shaping the patty.
4. **Spicy Chapli Kabab** – Increase the quantity of green chilies and chili flakes for extra heat.
5. **Herb-Infused Chapli Kabab** – Add more fresh herbs like parsley or dill for a unique twist.
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### **Cultural Significance**
Chapli Kabab isn’t just a food item—it’s part of the culture in KPK. In Peshawar, you’ll find street vendors cooking them on large iron griddles (*tawas*), filling the air with the irresistible scent of sizzling meat and spices. They are often enjoyed with freshly baked naan and a hot cup of green tea (*qahwa*). The dish is also a staple at family gatherings, weddings, and festive occasions, symbolizing hospitality and warmth.
# **Serving Suggestions**
To elevate the Chapli Kabab experience, consider these serving ideas:
* **With Naan or Paratha** – Serve hot kababs wrapped in naan or paratha with a drizzle of chutney.
* **With Rice** – Pair with plain steamed rice or flavorful Pulao.
* **Bun Kabab Style** – Tuck the kabab into a burger bun with lettuce, onions, and mint yogurt sauce.
* **Salad and Raita** – Fresh cucumber, tomato, onion salad, and chilled mint raita balance the richness of the kababs.
**Storage Instructions**
If you make a large batch:
* **Raw mixture** – Can be stored in an airtight container in the fridge for up to 24 hours.
* **Shaped patties** – Can be frozen for up to 1 month; place parchment paper between layers to prevent sticking.
* **Cooked kababs** – Store in the fridge for up to 3 days; reheat in a pan or oven for best results.
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### **Nutritional Information** *(Per Serving – Approximation)*
* **Calories:** 220
* **Protein:** 16g
* **Fat:** 14g
* **Carbohydrates:** 6g
* **Fiber:** 2g
*(Note: Values may vary depending on the type of meat, oil, and portion size used.)*
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Troubleshooting Common Issues
* **Kabab breaks while frying** – The mixture may be too wet; add more roasted gram flour or refrigerate before cooking.
* **Too oily** – Ensure the oil is hot enough before adding kababs; medium heat prevents excess oil absorption.
* **Not flavorful enough** – Don’t skip roasting spices; adjust seasoning according to taste.
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### **Final Thoughts**
Chapli Kabab is more than just a meal—it’s a taste of Pakistan’s northwestern heritage. Its distinct spice profile, crispy texture, and hearty bite make it a dish worth mastering. Whether you stick to the classic recipe or try a creative twist, Chapli Kababs will always remain a star on the table.
Prepare a batch this weekend, pair them with naan and green chutney, and enjoy the authentic taste of Peshawar right at home. Once you make them fresh, you’ll never settle for store-bought kababs again!
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