Chapli Kabab is a famous Pakistani and North Indian delicacy, especially popular in the Peshawar region. These flavorful, spicy minced meat patties are made with fresh herbs, tomatoes, onions, and aromatic spices, then shallow-fried until crispy on the outside and juicy inside. Chapli Kababs are perfect as an appetizer, snack, or main course and are best served with naan, mint chutney, yogurt dip, and fresh salad.
In a large mixing bowl, combine the minced meat, chopped onion, chopped tomato, ginger-garlic paste, green chilies, coriander powder, cumin powder, and salt.
Mix thoroughly until all the ingredients are evenly combined.
Cover and refrigerate the mixture for 30 minutes to enhance the flavors.
Divide the mixture into equal portions and shape them into flat, round patties.
Heat a little oil in a frying pan over medium heat.
Shallow-fry the kababs for 4–5 minutes on each side until they are golden brown, crispy, and fully cooked.
Remove the kababs and place them on paper towels to absorb excess oil.
Serve hot with naan, mint chutney, yogurt dip, sliced onions, and lemon wedges.
500g minced beef or mutton
1 medium onion, finely chopped
1 medium tomato, finely chopped
2 tbsp ginger-garlic paste
2 green chilies, finely chopped
1 tsp coriander powder + 1 tsp cumin powder
Salt to taste
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