CHAPLI KABAB RECIPE

CHAPLI KABAB RECIPE

Crispy, flat Peshawari-style chapli kababs spiced with Namak Mirch Chapli Kabab Masala and shallow-fried until golden.

Ingredients

  • 1.5 kg meat (80% meat, 20% fat)
  • Namak Mirch Chapli Kabab Masala (1 packet)
  • 3 tbsp garlic paste
  • 2 tbsp ginger paste
  • 3 medium onions, finely chopped
  • ⅓ cup coriander, finely chopped
  • 5 chillies, finely chopped
  • 2–3 eggs
  • 3 cups oil

Method

  1. Finely chop the onions, coriander and green chillies and add them to the meat along with the Namak Mirch Chapli Kabab Masala, garlic and ginger, and mix well. Keep it marinated for a few hours or overnight for the best results.
  2. Make thin, flat round kababs and shallow-fry them in hot oil until golden brown and crispy on both sides. Serve with tomato slices on top.

Tip: marinate the mince overnight for the best results.

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Frequently Asked Questions

Can I prepare the chapli kabab mix ahead of time?
Yes — the recipe says to keep the meat mixture marinated for a few hours or overnight for the best results. Shape and fry just before serving.
How should I cook chapli kababs?
Make thin, flat round kababs and shallow fry them in hot oil using the 3 cups of oil specified, until golden brown and crispy on both sides.
What should I serve chapli kababs with?
The recipe says to serve them with tomato slices on top.