Easy Chapli Kabab Recipe

Chapli Kabab is minced meat made in a spiced patty. It is made from ground mutton and beef marinated with many spices. These Chapli Kababs are so perfect for any event or occasion. The Chapli Kabab Recipe is easily available in all the top restaurants in Pakistan.

You can serve it with Afghani Naan, boiled rice, green chilli chutney or Pulao. The Chapli Kabab recipe is rich in nutritional value and can be served to children as well. This easy Chapli Kabab recipe can be served to your family or friends on special occasions.

Easy Chapli Kabab Recipe

Here’s the complete guide on this easy Chapli Kabab recipe, so read carefully to know all the important things about it.

Required Ingredients for Chapli Kabab Recipe

Here’s what ingredient you needed to make Chapli Kabab at home.

Minced Meat/Ground Meat: – Chapli Kababs are usually made with beef but mutton and lamb also work well if you are averse to meat. You also want meat that has been passed through the machine to provide it with a super fine touch. If you think that your meat is a bit chunky then you can run it through the food processor at home.

Tomatoes: – This ingredient is very important to make Chapli Kabab at home.

Onions: – We will suggest red onions here but white will be also fine.

Garlic, Ginger, Green Chilies: – All these fresh ingredients make such a world of a difference.

Wheat Flour or Gram Flour: – These are the two important elements in the Chapli Kababs. Roast them over a dry pan to get the extra deep and toasty flavour.

Eggs: – These are the 2nd important element of Chapli Kabab. This help to get texture extra by getting more fat content to the mixture.

Dried Pomegranate Seeds: – This is also an important element in the Chapli Kababs. It gave zing to the Kababs and provide it with its classic crunch.

Coriander Seeds: – This is also an important element of this recipe. Roast them over a dry pan and grind them into a coarse powder and you will get the texture and some crunch.

Cumin Seeds: – Again, roast them over a dry pan and then grind them into a texture powder.

Fresh Coriander: – It will add aroma, flavours and colour.

Oil or Fat, for frying: – Chapli Kababs are usually fried in beef tallow. If you don’t have the oil is also fine.

Other Spices: – Other spices are salt, black pepper, red chilli flakes, turmeric, bay leaf, dried fenugreek and carom.

How to Make Chapli Kabab at Home

Now it’s time to heat a dry pan over medium heat. Add seeds and bay leaf, and stir everything as they toast over the pan. When the spices start to release a strong, aromatic fragrance and become a darker shade of brown, then release them from the pan and crush them into a coarse mixture in a coffee grinder.

Having the coarse texture of the coriander seeds is very typical of Kababs, don’t grind them into a powder until you specifically don’t want crunchy touch.

Next, in the same pan, now add wheat flour/gram flour. Start to toast and stir consistently. In this way, it will toast very quickly. Release when the flour starts to release a little toasty fragrance and become darker, and place it in the same bowl as the spices.

Now, take your remaining ingredients (aside from the minced meat & oil), and add them to a large mixing bowl. Mix them very well.

Next, add them to the minced meat. Work the ingredients into the mixed meat with a light hand, working till the ingredients are consistently incorporated and not overworking the meat.

Form the minced meat mixture into large, crushed kababs.

To fry the kababs, heat a pan over medium heat with enough oil to cover the whole bottom of the pan. Now add the kababs to the oil. If you have a regular-sized pan, then add a maximum of 3-4 kababs. Fry them for 6-8 minutes before flipping them over.

Now repeat this process for the whole batch.

How to Serve?

The best way to serve Chapli Kababs is with naan, a fresh kachumber salad, and a side of green chutney. We will recommend you serve it with green chutney.


How to stop Chapli Kabab from breaking?

To stop them from breaking, you can try one or two tricks. If your mince mixture is very moist then add some extra flour to bind it. And if the mixture is stiff and can absorb little moisture then add a few tablespoons of a beaten egg.

Can I make these Chapli Kababs with chicken?

Yes, you can easily make Chapli Kababs with chicken. But cook time will be decreased to 3-5 minutes per side.

Ingredients List

  • 6 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 3 bay leaf, whole
  • 6 tablespoons wheat flour/gram flour
  • 1 large onion, finely diced
  • 2 medium tomatoes, remove all the seeds and insides, finely diced
  • 8 cloves of garlic, minced
  • 1 tablespoon green chillies
  • 4 chopped green chillies
  • 3 tablespoons dried pomegranate seeds
  • 2 tablespoon chillies flakes
  • 1 tablespoon black pepper
  • 0.5 tablespoon turmeric
  • 0.25 tablespoon carom seeds
  • 3 tablespoon salt (or to taste)
  • 1 tablespoon dried fenugreek or 2 tablespoon fenugreeks, chopped
  • 1 handful of coriander, chopped
  • 2 eggs
  • 1kg minced meat
  • Oil or beef tallow, for frying

You can see the Instruction in the above paragraph (How to Make Chapli Kabab at Home).

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