Chapli Kabab Recipe Pakistani

Chapli kabab formula Pakistani

Chapli kabab is claim to fame of Pukhtun Cuisine, the nourishment of Khyber Pukhtunkha, an area of Pakistan. These kababs are additionally called Peshawari kabab named after Peshawar, capital city in same region. You can become familiar with Chapli kabab here.

These kabab has solid fragrance of different flavors. Not at all like, other kabab the standard restricting specialist is flour, as a rule wheat flour or corn flour. While different kababs mince is grounded twice for fine surface, for these kabab, mince is grounded just once.

These are high fat kabab, normally creature fat is added to mince, I didn’t have creature fat close by so I utilized, explained margarine which will keep the kabab soggy.


A few people additionally include fried eggs in the crude mince to copy fat like taste. I simply thought that it was an additional progression that doesn’t have a ton of effect in taste



Chapli Kabab Recipe Pakistani

Planning Time

15 mins

Cook Time

15 mins

Resting time

30 mins

Absolute Time

30 mins

Delightful mince meat cutlets overflowing with flavors and fragrant smell.

Course: Main Course, Side Dish

Cooking: afghan, Pakistani, Peshawari



Flavor blend

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon dried pomegranate arils (anar dana)

½ tablespoon fennel seeds

½ tablespoon red bean stew chips

½ tablespoon Kashmiri bean stew powder for shading

1 teaspoon ginger powder

1 teaspoon red bean stew powder

½ teaspoon garlic powder

½ teaspoon dark pepper

½ teaspoon dark salt

Salt to taste


For Kabab

½ mince (sheep or hamburger)

1 enormous (150 gram) onion , finely slashed

3 tablespoon corn flour , more for tidying

2 tablespoon ginger garlic glue

2 tablespoon slashed crisp coriander

2 tablespoon slashed green bean stew

2 tablespoon margarine

1 tablespoon cream

1 enormous tomato

Oil or explained margarine to sear


For Spice Mix

Cook cumin, coriander, dried pomegranate aril and fennel seed in a search for gold minutes until fragrant, squashed them delicately to get a coarse powder. Put in a safe spot.


Next, cook remaining flavors red bean stew powder, kashmiri stew powder, red bean stew drops, turmeric, dark pepper, ginger powder and dark salt for not many second. Combine squashed and powder flavors to make chapli kabab zest blend.

For chapli kabab

In enormous bowl take mince, flavor blend and elements of chapli kabab aside from tomato. Blend well until mince gets a mixture like consistency. Marinate for 30 minutes.(Preferably 4-6 hours.)

Turn out chunks of kabab and level with hands. (Keep in mind kabab will contract after singing.)

Cut a tomato and insert a tomato cut on each kabab.

On the other hand, you can hacked tomato and install cleaved tomato in kabab. (Prescribed)

Residue each kabab daintily in corn flour.

Shallow fry kabab in oil or explained spread for 2-3 minutes on medium fire until firm.


Broil entire flavors (coriander, cumin, pomegranate and fennel seeds) for 1 minutes. At that point squashed them coarsely in a mortar or in a processor.

Additionally meal powdered flavors (red bean stew powder, red bean stew pieces, turmeric, ginger powder, garlic powder and dark salt) for few moments. (Kashmiri stew and dark pepper not unmistakable in photograph please include it also.)

Blend coarse powder and fine powder together to make your chapli kabab flavor blend.

That is the mince.


Include onions, explained spread, cream, chapli kabab zest blend, corn flour, green chillies, ginger and garlic, new coriander to the mince.

Blend well, I included pepper and Kashmiri bean stew and salt at this stage. (You can add it to zest blend.)

Marinate for 30 minutes in any event. (Ideally 4-6 hours in ice chest.)

Do a trial on a skillet or tawa and change flavors and salt whenever required.

Just before searing kabab, reveal a patty (kabab) from mince batter and install a cut of tomato in every patty.

Roll each kabab patty in corn flour. (Keep in mind the patty will recoil after cooking. Chapli kabab are typically thick and enormous kababs, we lean toward a medium single serving size.)

Then again, you may slash a tomato and implant hacked tomatoes in kabab. (I lean toward this strategy as tomato cut sneaks out of kabab effectively.)

Fry kabab on medium warmth for 2 minutes on each until brilliant, at that point go warmth to high and cook further for not many second for fresh edges.

Serve hot with naan and chutney.

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