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Chapli Kabab
These chapli kababs are a homemade version of a classic Pakistani kabab with ground meat kabab and lots of fresh spices for a fresh and flavorful kabab.
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Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Rest Time
30
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course
Main Course
Cuisine
Indian, Pakistani
Servings
9
kababs
Ingredients
1
pound
Ground Meat / Keema
approx. 500 grams
1
medium
Onion
grated
1
Tomato
chopped
2
Green chilli
chopped
2-4
tablespoon
Flour
1
tablespoon
Cumin seeds
coarsely grounded
1
teaspoon
Ajwain or carom seeds
2
tablespoon
Coriander seeds
crushed (plus more for sprinkling)
1
teaspoon
black pepper
ground
2
tablespoon
Red chilli flakes
plus more for sprinkling
½
cup
Oil
Salt as per taste
Instructions
In a bowl add ground beef (keema), salt, crushed cumin, ajwain (carom seeds), coriander seeds, crushed red chilli flakes and ground black pepper powder. Mix well.
Squeeze excess water out of the grated onion, and add it to the mixture along with chopped green chilli and tomato and grated onion. Mix well.
Add the flour and mix well.
Set the mixture aside, covered for at least 30 minutes.
When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
When the oil is ready, shape the kabab. Take a portion of the mixture, roll it into a ball and flatten it between your palms.
Sprinkle a little crushed coriander seeds and red chili flakes
Transfer carefully to the hot oil.
Fry in shallow oil, about 2-3 minutes on each side until crispy and slightly charred.
Repeat the process with the remaining mixture.
Serve with lemon slices or raita
Keyword
beef chapli kabab, chapli kabab