✨ Comprehensive Introduction of Chapli Kabab Beef
Chapli Kabab Beef, a signature dish from Peshawar in Khyber Pakhtunkhwa, Pakistan, is a crispy, spicy beef patty that packs a punch of flavor in every bite. These kababs are flattened like a “chapal” (sandal), giving them their name, and are seasoned with an unmistakable mix of pomegranate seeds, crushed coriander, and chilies.
Cooked in a shallow pool of oil until crispy on the outside and tender inside, these kababs are bursting with aroma, texture, and authenticity. Street vendors in Peshawar serve them hot with naan, chutney, and onions.
Quick Recipe Overview of Chapli Kabab Beef
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Spice Level |
| 20 mins | 20 mins | 40 mins | 6–8 | Medium | Spicy 🌶️🌶️ |
Ingredients of Chapli Kabab Beef
Main:
* 500g of ground beef that is not very lean and has 25% fat
* 1 medium onion, finely chopped
* One medium tomato, drained and cut finely
* 2–3 green chilies, finely chopped
* ½ bunch fresh coriander, chopped
* 1 egg (for binding)
* 2 tbsp cornmeal or gram flour (besan)
Spices:
* 1 tbsp crushed coriander seeds
* 1 tsp cumin seeds
* 1 tsp red chili flakes
* ½ tsp garam masala
* 1 tsp crushed pomegranate seeds (anardana)
* Salt to taste
Optional Add-ins:
* 1 tbsp ginger-garlic paste
* 1 tbsp chopped mint
* Dried kasuri methi, or fenugreek leaves, one teaspoon
Detailed Instructions of Chapli Kabab Beef
1. Prep the Mixture
* In a large bowl, combine ground beef with onion, tomato, green chilies, coriander, and egg.
* Add all of the dry spices and stir well.
* Add cornmeal or gram flour for binding.
* Optional: add mint or fenugreek, as well as ginger or garlic paste, if necessary.
2. Chill the Mixture
* we will rest this in Fridge for 35 to 40 minutes after Cover the mixture. This helps firm up the mix and deepens flavor.
3. Shape the Kababs
* Form flat, round patties that are approximately 4 to 5 inches wide using wet palms.
* Make sure they’re not too thick to ensure even cooking.
4. Fry to Perfection
* Need 4 to 6 tablespoons Heated of Ghee or oil in pan over Medium heat.
* Carefully add the kababs and cook for 4–5 minutes per side, pressing slightly with a spatula to maintain shape.
* Cook until fragrant and golden on both sides.
5. Drain and Serve
* Remove kababs and place on paper towels to absorb excess oil.
Serving Suggestions
* Accompany the hot dish with lemon wedges, green chutney, and naan.
* Serve with vinegar-tossed sliced onions or a refreshing raita.
* Great as a burger patty in Chapli Kabab burgers with garlic mayo.
Nutritional Info (Per Kabab: Approx.)
| Nutrient | Amount |
| Calories | 180–220 kcal |
| Protein | 14g |
| Carbohydrates | 4g |
| Fat | 13g |
| Fiber | 1g |
| Sodium | Moderate |
Final Thoughts
Chapli Kababs aren’t just a dish they’re a taste of heritage, of street-side flavors from the north. They are ideal for weeknight dinners, barbecues, or Eid get-togethers since they are crispy, spicy, and completely filling. Once you master them, these kababs will earn a permanent place on your go-to recipe list.
