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Pakistani
Chapli Kebab Side
40 min total20 prep20 cook5 servings350 cal
ClassicFlexitarianLow-CarbContains egg
Flat, spiced beef patties from the Peshawar region, studded with tomato, coriander seeds, and green chili, then shallow-fried until crisp-edged. A bold, aromatic side or snack served with naan and chutney.
Ingredients
meat
- 600 gground beef
produce
- 2tomato
- 1onion
- 3green chili
pantry
- 2 tbspcoriander seeds
- 1 tbsppomegranate seeds (anardana)
- 2 tbspcornmeal
- 0.5 cupvegetable oil
- 1.5 tspsalt
dairy
- 1egg
Steps
- Coarsely crush the coriander seeds and pomegranate seeds.
- Finely chop the onion and green chili; dice one tomato and slice the other for topping.
- In a large bowl, combine the beef, chopped onion, diced tomato, green chili, crushed spices, salt, egg, and cornmeal.
- Mix and knead the mixture well until it holds together.
- Rest the mixture in the fridge for 15 minutes.
- Divide and shape into thin, flat round patties.
- Heat a shallow layer of oil in a wide skillet over medium heat.
- Fry the kebabs in batches, pressing a tomato slice onto the top of each.
- Cook 3–4 minutes per side until browned and cooked through.
- Drain on paper towels.
- Serve hot with naan, sliced onion, and chutney.
Tips
- Use coarsely ground beef with some fat for juicy, tender kebabs.
- Coarsely crush the coriander and pomegranate seeds for the signature crunch and tang.
- Keep the patties thin and flat so they cook through and crisp on the edges.
- Fry in a shallow layer of oil and press a tomato slice on top as it cooks.
