Chapli kebab

Name: Chapli kebab
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Yield: 4 people
Cuisine: Pakistani
Ingredients: 600 g Beef, minced, 15 to 20 percent fat; 60 g Cornmeal, fine (makki atta); 1 medium Onion, finely chopped, squeezed dry; 2 medium Tomato, one deseeded and finely chopped, one sliced into rounds; 3 piece Fresh chilli, green, finely chopped; 1 piece Egg, beaten; 2 tbsp Coriander, seeds, coarsely crushed; 1 tbsp Cumin, seeds, coarsely crushed; 2 tbsp Pomegranate, dried seeds (anardana), crushed; 2 tsp Chilli flakes; 15 g Ginger, grated; 1 handful Coriander, leaves, chopped; 2 tbsp Mint, chopped; 1.5 tsp Salt; 100 ml Neutral oil, for shallow frying

چپلی کباب

Flat, wide Peshawari beef patties with cornmeal, tomato, pomegranate seed and crushed coriander, fried until the edges crisp.

Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: چپلی کباب.

Start cooking

Prep: 20 min
Cook: 20 min
Rest: 30 min
Total: 1 hr 10 min
Difficulty: Easy
Spice: Medium heat
Cost: Weeknight budget$8–16 USD · indicative, not a store price

Know it before you cook it

About

Chapli kebab is a minced beef patty pressed as wide and thin as a sandal sole, which is roughly what the name means. The mince is mixed with cornmeal, chopped tomato, onion, green chilli, egg, crushed coriander and cumin seed, and dried pomegranate seed for sourness. It is shallow-fried in a wide pan until the edges go lacy and dark while the middle stays juicy. A slice of tomato is often pressed onto one side before frying. Eat it hot with naan, sliced onion and a yoghurt chutney.

What you'll need

15 ingredients. Tap each one once it's out on the bench.

0 of 15 ready

4 servings

Ingredients

Servings

Beef, minced, 15 to 20 percent fat600 g
Cornmeal, fine (makki atta)60 g
Onion, finely chopped, squeezed dry1 medium
Tomato, one deseeded and finely chopped, one sliced into rounds2 medium
Fresh chilli, green, finely chopped3
Egg, beaten1
Coriander, seeds, coarsely crushed30 ml
Cumin, seeds, coarsely crushed15 ml
Pomegranate, dried seeds (anardana), crushed30 ml
Chilli flakes9.9 ml
Ginger, grated15 g
Coriander, leaves, chopped1 handful
Mint, chopped30 ml
Salt7.4 ml
Neutral oil, for shallow frying100 ml

Scaling multiplies the written quantities. Baking still prefers a scale.

Steps

Step 1
Toast the coriander and cumin seeds in a dry pan 1 minute, then crush coarsely. You want visible cracked seed, not powder.
3 min
Step 2
Mix the mince with cornmeal, chopped onion, chopped tomato, green chilli, egg, crushed seeds, anardana, chilli flakes, ginger, herbs and salt. Knead a minute until it holds together. Rest 30 minutes in the fridge.
5 min
Tip: If the mix is wet from the tomato, add a spoon more cornmeal rather than flour.
Step 3
Wet your hands. Take 120 g portions and press each into a round about 12 cm across and under 1 cm thick. Press a tomato slice into one side.
10 min
Step 4
Heat 1 cm of oil in a wide pan over medium-high. Fry the kebabs tomato side down first, 3 to 4 minutes per side, until the edges are dark and lacy and the middle is just cooked.
16 min
Watch: Do not press them with a spatula. They are thin already; squashing dries them out.
Step 5
Drain briefly on paper. Serve hot with naan, raw onion rings, lemon and a yoghurt and mint chutney.

Nutrition

Per serving · estimate

Calories: 646 kcal
Protein: 42.6 g
Carbs: 8.8 g
Fat: 48 g
Saturated fat: 11.9 g
Fibre: 2 g
Sugar: 3.5 g
Sodium: 917 mg

Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.

Allergens

Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.

Eggs

Gluten-free
Dairy-free

Adapt this recipe

The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.

Adaptations · 0 / 15 used. Resets 12 November.

Substitutions

Dried pomegranate seed → Juice of half a lemon plus a pinch of sumac
Different sourness, same job.
Beef → Lamb or chicken thigh mince
Chicken chapli needs a second egg to bind.

Tips

Fatty mince is correct. Lean mince gives a dry, tight kebab.
Squeeze the chopped onion in a cloth first. Wet onion makes the patties fall apart in the pan.

History & culture

This is street food from Peshawar and the Pashtun belt, cooked in enormous iron pans at roadside stalls, often in beef fat. Mardan and Peshawar argue about whose is better. Served at lunch or dinner, usually in a stack, and now common across Pakistan and Afghanistan.

Chapli kebab is a Pashtun dish from the Khyber Pakhtunkhwa region, first recorded in Peshawar's bazaars. It spread along trade and migration routes into Afghanistan and Punjab. The cornmeal binder and tomato are what keep it distinct from other South Asian kebabs, which lean on wheat or chickpea flour if they use a binder at all.

Traditional — Stalls fry in beef tallow; this uses neutral oil. Anardana (dried pomegranate seed) is the traditional souring agent and worth seeking out.

Provenance: Editorial adaptation.

Questions about this recipe

Answers taken from this dish's times, amounts, swaps and tips.

How long does Chapli kebab take?

1 hr 10 min all in — 20 min prep, 20 min cook, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.

How many does it serve?

The recipe is written for 4 people. Scale the ingredient list on the page if you are cooking for a different number.

How hard is it?

Easy.

How spicy is it?

Medium heat.

What allergens should I watch?

This recipe is labelled for Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.

Does it fit a diet?

The published recipe is labelled Gluten-free, Dairy-free.

7 more questions

What does it cost to cook?

Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.

What equipment do I need?

Frying pan, Mixing bowl, Mortar and pestle.

How much salt do I put in?

The recipe lists Salt at 1½ tsp.

What can I use instead?

Dried pomegranate seed → Juice of half a lemon plus a pinch of sumac. Different sourness, same job. Beef → Lamb or chicken thigh mince. Chicken chapli needs a second egg to bind.

What should I watch for?

Do not press them with a spatula. They are thin already; squashing dries them out.

Any tips from this recipe?

Fatty mince is correct. Lean mince gives a dry, tight kebab. Squeeze the chopped onion in a cloth first. Wet onion makes the patties fall apart in the pan.

Can I use an air fryer?

This method is not written for an air fryer. The core technique on the page still applies.