Step 1 of 5
Chapli kebab
Toast the coriander and cumin seeds in a dry pan 1 minute, then crush coarsely. You want visible cracked seed, not powder.
Questions about this dish
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 questionsFewer 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.