Chapli kabab

Name: Chapli kabab
Total time: 2700 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 1/2 kg ground beef; 2 tomatoes; 2 onions; 5 green chillies; 1/4 cup cilantro leaves; 2 tbsp. butter; 3 tbsp. gram flour (besan); 1 egg; 2 tbsp. coriander seeds, crushed; 2 tbsp. pomegranate seeds, crushed; 2 tbsp. chilli flakes; 1 tbsp. turmeric; 1 tbsp. garam masala; To taste, salt; 2 cups oil

Sarvat Hanif @sarvathanif

Canada

Today I am sharing the recipe of chapli kabab by one of my favourite chefs, the late Chef Zakir. I used to watch his cooking shows and learned a lot. Chef Zakir was an expert on Pakistani cuisine as well as international cuisine. He passed away in April of this year.
Chapli kabab are thin ground beef patties made with aromatics and spices. Unlike your usual grilled kababs, Chapli Kababs are fried so they’re browned on the outside and tender on the inside. Chapli Kabab have a unique flavour, with ingredients like dried pomegranate seeds (anardana) to lend them a slight tang and coarsely ground coriander to enhance their already crispy exterior.
Authentic Chapli Kababs are typically a medium to large flat patty, weighing around 75-100 grams per piece. They are typically about 1-2 inches in thickness. One of the characteristic features of Peshawari Chapli Kebab is its traditional cooking technique, which involves shallow (almost deep) frying the kebabs in a pan rather than grilling them.
The name “chapli” is derived from the Pahto word “chaprikh/chaplet” which means “flat” and alludes to the flat, round and flattened shape of the kabab.
Originally a delicacy in Khyber Pakhtunkhwa province of Pakistan, in the city of Peshawar, they are now a popular street food and restaurant favourite throughout Pakistan.
The dish’s rich history and unique flavor profile make it a favorite among food enthusiasts looking to experience the traditional flavors of the region.
#june2026

Sarvat Hanif @sarvathanif

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Ingredients

45minutes

6-8 servings

1/2 kgground beef
2tomatoes
2onions
5green chillies
1/4 cupcilantro leaves
2 tbsp.butter
3 tbsp.gram flour (besan)
1egg
2 tbsp.coriander seeds, crushed
2 tbsp.pomegranate seeds, crushed
2 tbsp.chilli flakes
1 tbsp.turmeric
1 tbsp.garam masala
To taste, salt
2 cupsoil

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Steps

45minutes

1

In a bowl add ground beef, gram flour, coriander seeds, pomegranate seeds, chilli flakes, turmeric, salt and garam masala and mix well to combine.
2

Finely chop the tomatoes, onions, green chillies and cilantro and add to the ground beef.
3

Add egg and butter and knead until well combined.
4

Heat oil in a large pan or flat griddle.
5

Make large patties of the ground beef and fry until golden on both sides.
6

Serve hot.