🇵🇰 Pakistan recipe
Chapli Kebab
Chapli kebabs are the signature dish of Peshawar and the Pashtun culinary tradition, named after the flat sandal ('chappal') they resemble. These broad, thin patties are distinguished by the visible chunks of tomato and pomegranate seeds studded throughout the meat, along with a boldly aromatic spice blend that reflects the cuisine of the Khyber Pakhtunkhwa province. They are traditionally cooked in generous amounts of bone marrow fat for an unmatchable richness.
Prep25 mins
Cook20 mins
Serves4
Difficultymedium
Ingredients
- 500g coarsely minced beef (not finely ground)
- 1 medium onion, finely diced
- 1 large tomato, deseeded and finely diced
- 2 tablespoons fresh coriander, chopped
- 2 green chilies, finely chopped
- 2 tablespoons pomegranate seeds (anardana)
- 1 egg, lightly beaten
- 2 tablespoons gram flour (besan) or wheat flour (atta)
- 1 teaspoon cumin seeds, lightly crushed
- 1 teaspoon coriander seeds, lightly crushed
- 1 teaspoon Kashmiri red chili flakes
- 0.5 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- Vegetable oil or beef tallow for shallow frying
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 360
- Protein
- 22 g
- Carbs
- 12 g
- Fat
- 26 g
