Peshawari chapli kebabs are flat, crispy beef kebabs from the Pashtun kitchens of north west Pakistan. Beef mince is kneaded until smooth, then mixed with squeezed onions, tomatoes, crushed coriander seeds, dried pomegranate seeds, green chillies, ginger and maize flour, shaped into rounds and fried.
Aamna’s recipe uses 75/25 beef mince and makes about 19 kebabs in around 35 minutes. They’re crisp outside and juicy inside.
Why this recipe works
- Kneaded mince. Seven minutes of kneading gives a smooth, paste-like mix that holds together.
- Squeezed onions. Removing the liquid stops the kebabs falling apart.
- Maize flour. It binds the mix and gives a crisp crust.
- Dried pomegranate seeds. They add the tangy crunch chapli kebabs are known for.
Tips for the best chapli kebabs
- Use mince with fat. A 75/25 beef-to-fat ratio keeps them juicy.
- Squeeze the onions really well. A muslin cloth gets out the most liquid.
- Dimple the middle. A small dip in the centre helps them cook evenly.
- Crush the coriander seeds coarsely. They should add texture, not powder.
What to serve with chapli kebabs
Serve with naan, raita, sliced onions and chutney, or in a bun. For more snacks, try our keema samosas or kebab handi.
Chapli Kebab FAQs
What is a chapli kebab?
A flat, spiced beef mince kebab from Peshawar and the Pashtun region, fried until crisp. The name is often linked to chappal, a sandal, because of its shape.
What makes chapli kebabs crispy?
Maize flour in the mix and frying in hot oil give them a crisp crust.
Can I use lamb mince?
Yes. Use mince with some fat so the kebabs stay juicy.
Why add tomatoes?
Blitzed tomatoes keep the kebabs moist and add tang.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Peshwari Beef Chapli Kebab
Chapli kebabs are a beloved delicacy from the Pashtun cuisine, traditionally made with beef and an array of spices. They’re fried to perfection, with a distinct crispy crust and a soft, juicy interior
Ingredients
Instructions
Prepare the Onions:
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Blitz 500g red onions in a food processor and use a muslin cloth to squeeze out the liquid completely. Set aside the onion liquid for other uses like soups.
Prepare the Tomatoes:
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Blitz 500g tomatoes in the food processor to a similar consistency as the beef mince. Set aside.
Prepare the Beef Mixture:
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Add 1 kilogram of beef mince (with a 75/25 beef-to-fat ratio) to a large bowl. Knead the mince thoroughly for about 7 minutes until it reaches a smooth, paste-like texture.
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Add the chopped ginger, green chilies, coarsely ground coriander seeds, dried pomegranate seeds, baking powder, dried chili flakes, and salt. Mix for another 5 minutes to ensure all ingredients are well combined.
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Gradually incorporate the onions into the beef mixture, mixing well after each addition.
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Add 100g maize flour and finally fold in the blitzed tomatoes, including their juices.
Shape the Kebabs:
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Take about 100g of the mixture and shape it into a ball. Flatten the ball with your hands, making finger indentations and a small dimple in the centre to help the kebabs cook evenly.
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Repeat the process for the rest of the mixture, yielding around 19 kebabs.
Fry the Kebabs:
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Heat neutral oil in a pan along with 4 tablespoons of ghee. The oil should be hot enough for the kebabs to sear quickly.
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Fry the kebabs on high heat for about 2 minutes on each side. Ensure not to overcrowd the pan so the oil temperature stays consistent.
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Fry in batches, cleaning the oil between each batch to keep the kebabs looking and tasting fresh.
Serve:
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Once cooked, cut open a kebab to check the interior. It should have a crisp crust with a soft, moist centre.
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Serve with a squeeze of lemon, sliced onions, or with chutneys like tamarind or chili. You can also enjoy them in a bun for a homemade kebab sandwich.
Note
- Maize Flour: This acts as a binder and is essential for the texture of the kebabs.
- Squeezing the Onions: Be sure to extract as much liquid from the onions as possible to prevent the kebabs from falling apart.
- Freezing: These kebabs freeze very well, and can be reheated in an air fryer for a quick meal.
- Serving Ideas:
- Serve with fresh naan, roti, or a side of fragrant basmati rice.
- Accompany with chutneys or a simple salad of onions, lemon, and mint.
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