Chapli Kebab

About This Recipe

Chapli kebab ('flat kebab' — chapli meaning sandal in Pashto, named for its shape) comes from Peshawar in Pakistan's northwest. Unlike skewered kebabs, chapli are pan-fried patties enriched with maize flour for a craggy crust, brightened with pomegranate seeds and crushed coriander. They are the definitive food of Khyber Pakhtunkhwa province.

Ingredients

Serves 4

• 500 gminced beef(20% fat)
• 1 mediumonion(very finely chopped)
• 2 mediumtomatoes(deseeded, finely chopped)
• 3green chillies(finely chopped)
• 1 small bunchfresh coriander(chopped)
• 2 tbsppomegranate seeds (anardana)(dried, crushed)
• 2 tbspfresh coriander seeds(crushed)
• 1 tspfreshly crushed black pepper
• 1 tspsalt
• 1 tspred chilli flakes
• 3 tbspmaize flour (cornmeal)
• 1egg(lightly beaten)
• 100 mlvegetable oil(for frying)
• 1tomato(sliced into rounds, for topping)

Instructions

1. 1

   Mix

   Combine all ingredients except sliced tomato and oil. Mix gently — overworking makes kebabs tough.

2. 2

   Rest

   Cover and refrigerate 30 min.

3. 3

   Shape

   Wet hands. Take a generous handful and flatten into thin patties about 12cm wide and 1cm thick. Press a tomato slice into the top of each.

4. 4

   Fry

   Heat oil in a wide pan. Fry kebabs 4 minutes per side, basting with oil — they should be deep brown and crispy outside.

5. 5

   Drain

   Drain on paper towel briefly.

6. 6

   Serve

   Serve hot with naan, sliced raw onion, mint chutney and lemon wedges.

Variations

• •

  Use minced lamb instead of beef

• •

  Add 1 tbsp gram flour for extra binding

• •

  Sprinkle red chilli oil on top before serving for street-style heat

Storage

Best fresh. Freeze raw shaped patties up to 2 months — fry from frozen, +2 min per side.

Frequently Asked Questions