Authentic Chapli Kabab

Chapli Kabab is a traditional Afghan and Pakistani dish celebrated for its rich flavors and crispy texture. These spiced minced meat patties are packed with aromatic herbs and spices, offering a delightful combination of savory notes with a hint of tang from the dried pomegranate seeds. Originating from the Pashtun region, Chapli Kabab is often enjoyed during festive occasions and family gatherings, making it a beloved street food. This recipe ensures that each kabab is perfectly juicy and crisp, providing a restaurant-quality experience at home. Served with refreshing mint raita and zesty lemon wedges, these kababs promise to be a hit at your next meal.

Ingredients (Makes 6 portions)

Spices

3 tbsp coriander seeds
1 tbsp cumin seeds
¼ tsp carom seeds (optional)
1.5-2 tbsp dried pomegranate seeds
1 tsp red chili flakes
¼ tsp red chili powder
¼ tsp ground black pepper

Flours

3 tbsp corn flour or gram flour

Meat

1 lb ground beef (20% fat)

Vegetables

½ medium to large red onion, very finely chopped
2 green onions, finely chopped
2-4 small green chili peppers, finely chopped
3-4 garlic cloves, finely chopped
½-¾ inch ginger, finely chopped
1 small Roma tomato, deseeded and very finely diced

Herbs

¼ cup cilantro leaves, finely chopped

Seasoning

1½ tsp kosher salt (or to taste)

Binding

1 egg, whisked

For Frying

neutral oil

For Serving/Garnishing

ground coriander
cilantro leaves
lemon wedges
Cilantro/Mint Raita (optional)

Nutrition Information (per 100g)

Calories: 250
Fat: 18
Protein: 20
Carbohydrates: 6
Fiber: 1

Directions

Toast Spices

1. Heat a small to medium skillet over medium-low heat. Add the coriander seeds, cumin seeds, and carom seeds (if using). Toast, stirring frequently for 3-4 minutes until fragrant and aromatic. Remove from heat and transfer to a spice grinder or mortar and pestle. Add pomegranate seeds and pulse to coarsely grind.

Toast Flour

2. In the same skillet over medium heat, add the corn flour or gram flour. Toast until it deepens in color and becomes aromatic, about 4-5 minutes. Turn off the heat and let cool.

Prepare Mixture

3. In a medium bowl, combine the ground beef with the ground coriander mixture, toasted flour, red onion, green onion, green chili, cilantro, garlic, ginger, red chili flakes, red chili powder, black pepper, salt, whisked egg, and diced tomato.

Knead Mixture

4. Using gloved hands, knead the mixture for 3-4 minutes until a lacy texture forms. Alternatively, use a stand mixer with a paddle attachment on medium speed for 2-3 minutes. Cover and set aside or refrigerate for up to 24 hours.

Cook Test Patty

5. Heat a cast iron skillet over high heat with enough oil to cover the bottom. Test a small piece of the mixture by frying until cooked through, adjusting seasoning as needed.

Shape Kababs

6. With oiled hands, take about ¼ cup (approximately 90g) of the mixture and shape it into a round patty. Flatten it to approximately 4.5 inches in diameter and ⅓ inch thick.

Fry Kababs

7. Fry the patties for 1.5 to 2 minutes per side until crispy and charred on the outside and just cooked on the inside (internal temperature should reach 160°F/71°C). Transfer to a paper towel-lined plate to drain excess oil.

Serve

8. Garnish with ground coriander and cilantro. Serve immediately with mint raita and lemon wedges on the side.

Cookix's Secrets

Cooking Method

Grill the kababs instead of frying for a smoky flavor.

Cooking Tips

Avoid overcrowding the pan while frying to maintain the temperature and ensure crispiness.

Flavor Pairings

Serve with a side of pickled vegetables to enhance the flavors.

Flavor Tips

Adjust the amount of green chili according to your heat preference.

Healthier Variations

Use leaner ground meat or ground turkey for a lighter version.

Preparation Tips

Ensure the ground beef has a good fat content (around 20%) for juiciness.

Ask Cookix, your sous-chef