Peshawari Chapli Kebab
Peshawari chapli kebabs are crisp-edged, spice-packed beef patties served with naan, mint chutney, tomato, onion and lemon for a festive meal.
By TastyTrails Kitchen · Published · Updated
Jump to RecipePeshawari chapli kebab is a famed Pashtun specialty from Peshawar, Pakistan: a thin, irregularly shaped minced-meat kebab with crisp, deeply browned edges and a tender center. Crushed coriander, cumin, ajwain, dried pomegranate and green chile give it its distinctive savory, tangy flavor.
This version uses beef, tomato and egg to bind the mixture while a tomato slice pressed into each patty helps create the characteristic textured surface. Chill the mixture before shaping, and fry the kebabs gently so the outside browns before the center cooks through.
Ingredients
- 1 lb (450 g) ground beef, preferably 20% fat
- 1 small yellow onion, very finely chopped and squeezed dry
- 2 medium tomatoes, divided
- 2 green chiles, such as serrano, finely chopped
- 1 large egg (50 g)
- 2 tbsp (30 g) gram flour (besan)
- 2 tbsp (18 g) dried pomegranate seeds (anardana), lightly crushed
- 1 tbsp (8 g) coriander seeds, lightly crushed
- 2 tsp (5 g) cumin seeds, lightly crushed
- 1 tsp (2 g) ajwain seeds
- 1 tsp (2 g) crushed red pepper flakes
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) ground coriander
- 1 tbsp (15 ml) lemon juice
- 1/4 cup (60 ml) neutral oil, plus more as needed for frying
- 8 small naan breads, warmed, for serving
- 1/2 small red onion, thinly sliced, for serving
- 1 lemon, cut into wedges, for serving
- 4 green chiles, for serving
- 1/2 cup (120 g) mint-cilantro chutney, for serving
Instructions
- 1
Finely chop 1 tomato and place it in a sieve for 5 minutes to drain excess liquid. Slice the remaining tomato into thin rounds for topping the kebabs.
- 2
In a large bowl, combine the beef, drained chopped tomato, onion, green chiles, egg, gram flour, pomegranate seeds, coriander seeds, cumin seeds, ajwain, red pepper flakes, salt, black pepper, ground coriander and lemon juice. Mix with your hands for 2 minutes, until cohesive but still loose.
- 3
Cover and refrigerate the mixture for 30 minutes. This resting time hydrates the gram flour and makes the soft mixture easier to shape.
- 4
Divide the chilled mixture into 8 portions. With lightly oiled hands, flatten each portion into a thin, roughly 5-inch (12-cm) patty; press a tomato slice into the top of each one and gently reshape the edges if needed.
- 5
Heat the oil in a large heavy skillet over medium heat until it shimmers. Fry the kebabs in batches without crowding, tomato-side up at first, for 4 to 5 minutes per side, until deeply browned and the centers reach 160°F (71°C).
- 6
Turn the heat to medium-low if the edges darken too quickly, adding a little more oil between batches. Transfer the cooked kebabs to a paper towel-lined tray and rest for 2 minutes.
- 7
Arrange the kebabs on a platter with warm naan, mint-cilantro chutney, sliced red onion, lemon wedges and whole green chiles. Serve hot, spooning the chutney over the kebabs or using the naan to wrap them.
Tips for the Best Peshawari Chapli Kebab
- Use beef with about 20% fat; lean meat produces dry, firm kebabs and is harder to shape.
- Squeeze moisture from the onion and drain the chopped tomato. A wet mixture can spread or break apart in the skillet; add 1 tablespoon (8 g) more gram flour if needed.
- Keep the kebabs thin and irregular rather than making thick, uniform patties. Their craggy edges are what become crisp and browned.
- If you cannot find dried pomegranate seeds, use 1 tablespoon (15 ml) extra lemon juice, though the flavor will be less traditional.
- Shape the kebabs up to 1 day ahead and refrigerate them covered. Fry directly from the refrigerator, allowing about 1 extra minute per side.
- For a lighter result, cook the kebabs in a lightly oiled cast-iron skillet, but do not omit enough oil to prevent the textured surface from browning.
Storage and Reheating
Refrigerate cooked kebabs in an airtight container for up to 3 days. Freeze them, well wrapped, for up to 2 months; thaw overnight in the refrigerator. Reheat in a lightly oiled skillet over medium-low heat or in a 375°F (190°C) oven until hot, and warm the naan separately.
Frequently Asked Questions
What meat is used for chapli kebab?
Ground beef is widely used for Peshawari chapli kebab, while ground mutton or a beef-mutton mixture is also traditional. Choose meat with enough fat to keep the thin kebabs tender.
Why does my chapli kebab fall apart?
Excess liquid from the onion or tomato is the most common cause. Drain those ingredients, chill the mixture, and add a little gram flour if it still feels too loose.
Can chapli kebab be grilled?
The traditional method is shallow-frying, which gives the kebabs their crisp, craggy edges. They can be grilled on a well-oiled flat griddle, but a wire grill grate may cause thin patties to break.
What do you serve with Peshawari chapli kebab?
Serve it with naan, mint-cilantro chutney, sliced onion, lemon wedges, fresh green chiles and tomato. Raita or a simple salad also works well.
Quick Info
Prep Time
35 min
Cook Time
25 min
Servings
4
Difficulty
Medium
Nutrition Facts
Per serving (estimated)
