Crispy-edged Pakistani chapli kebabs made with minced beef, tomatoes, coriander seeds, chilies, and fresh herbs.
Calories
470kcal
Protein
33g
Carbs
12g
Fat
34g
Combine mince, onion, tomato, chilies, coriander, spices, egg, and flour. Mix until everything holds together.
Cover and chill for 20 minutes. This helps the kebabs firm up.
Make wide, flat patties. Press a tomato slice on top if desired.
Heat oil and fry kebabs on medium heat until crisp outside and cooked through inside.
Serve immediately with naan, chutney, onions, and lemon.
Chapli kebab is bold, rustic, and full of texture. The edges turn crisp while the center stays juicy, making it perfect with naan, chutney, and sliced onions.
Crushed coriander seeds, tomatoes, and fresh herbs give chapli kebab its signature flavor. Keeping the patties wide and thin helps them cook evenly with crisp edges.
This recipe uses simple, familiar ingredients and builds flavor through careful cooking, layering, or seasoning. Keep everything measured before you start so the cooking process feels smooth and relaxed.
Serve hot with naan, chutney, sliced onions, salad, or rice.
Store leftovers in an airtight container in the refrigerator. Reheat gently on low heat when needed, adding a splash of water, milk, or oil only if the texture needs loosening.
Yes. You can prepare parts of the recipe ahead of time and finish fresh before serving. This helps save time without losing flavor.
Reduce the red chili, green chilies, or spice blend for a milder version. Add more fresh chilies or chili flakes if you prefer stronger heat.
Serve hot with naan, chutney, sliced onions, salad, or rice.
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