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The Best Chapli Kabab Recipe

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4.1 from 5 reviews

Chapli Kabab is a flavorful and aromatic Afghan-style ground beef patty made with toasted spices, fresh herbs, and a hint of tangy pomegranate seeds. Crispy on the outside and tender inside, these kababs are pan-fried to perfection and are perfect as a snack or main dish served with raita and lemon wedges.

Ingredients

Spices and Dry Ingredients

  • 3 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ¼ tsp carom seeds (ajwain) (optional)
  • 1.5-2 tbsp dried pomegranate seeds (anardana)
  • 3 tbsp corn flour (makai ka atta) or gram flour (besan)
  • 1 tsp red chili flakes
  • ¼ tsp red chili powder
  • ¼ tsp ground black pepper
  • 1 ½ tsp kosher salt (or to taste)

Main Ingredients

  • 1 lb ground beef (20% fat – not lean)
  • ½ medium to large red onion (very finely chopped)
  • 2 green onions (scallions), white & green parts finely chopped
  • 2-4 small green chili peppers (finely chopped)
  • 3-4 garlic cloves (finely chopped or crushed)
  • ½-¾ inch ginger (finely chopped or crushed)
  • ¼ cup cilantro leaves (fresh coriander), finely chopped
  • 1 egg (whisked)
  • 1 small Roma tomato (deseeded and very finely diced)

For Cooking and Serving

  • Neutral oil (for frying)
  • Ground coriander (for garnish)
  • Cilantro leaves (for garnish)
  • Lemon wedges (to serve)
  • Cilantro/Mint Raita (optional, to serve alongside)

Instructions

  1. Toast Spices: Heat a small to medium skillet over medium-low heat and add coriander seeds, cumin seeds, and carom seeds if using. Toast them for 3-4 minutes while stirring and shaking until aromatic and slightly darkened. Remove from heat.
  2. Grind Spices: Transfer toasted seeds to a spice grinder or mortar and pestle. Add dried pomegranate seeds to the grinder and pulse 4-5 times until roughly crushed, not a fine powder.
  3. Toast Corn Flour: In the same skillet over medium heat, toast the corn or chickpea flour for 4-5 minutes until it darkens in color and becomes aromatic. Turn off heat and let it cool.
  4. Combine Ingredients: In a medium bowl, add the ground beef and all other ingredients including the spice mixture, toasted corn flour, onions, green chili peppers, garlic, ginger, cilantro, red chili flakes and powder, black pepper, salt, egg, and diced tomato.
  5. Knead the Mixture: Using gloved hands, knead the mixture for 3-4 minutes until it develops a lacy, stringy texture (resha) and is homogenous. You can alternatively use a stand mixer with paddle attachment to knead for 2-3 minutes. Cover and refrigerate for up to 24 hours if desired.
  6. Heat Oil in Skillet: Heat a cast iron skillet over high heat and add enough neutral oil to generously cover the bottom.
  7. Test the Mixture: Cook a small piece of mixture in the skillet to test for seasoning. Adjust salt or spices if needed.
  8. Form Patties: Using oiled hands, take about ¼ cup (approx. 90g) of the meat mixture and shape it into a round, hearty patty roughly 4.5 inches in diameter and no more than ⅓ inch thick.
  9. Press Patties on Skillet: Place the ball on the hot skillet and press down with a sturdy spatula to flatten to the desired size and thickness.
  10. Fry Kababs: Cook the kababs for 1½ to 2 minutes on each side, using a spatula or spoon to baste oil on top for even crispiness. Aim for a crispy, charred exterior and just cooked interior, reaching an internal temperature of 160°F (71°C).
  11. Flip and Finish Cooking: Carefully flip using a large spatula (and a small spatula to steady if needed). Transfer finished kababs to a paper towel-lined plate. If mixture is not binding well, add 1 tbsp of corn or gram flour and refry remaining kababs, changing oil if it darkens.
  12. Garnish and Serve: Sprinkle cooked chapli kababs with ground coriander and fresh cilantro leaves. Serve immediately with lemon wedges and optional cilantro or mint raita.

Notes

  • Use dried pomegranate seeds (anardana) for authentic tangy flavor, but this is optional if unavailable.
  • Deseed and finely dice the Roma tomato to avoid excess moisture in the mixture which can affect binding.
  • Wearing gloves while kneading prevents irritation from green chili peppers.
  • Using a cast iron skillet over high heat ensures proper sear and crispiness of kababs.
  • The kababs are best served fresh and hot with mint raita and lemon wedges.

Find it online: https://marthatasty.com/the-best-chapli-kabab-recipe/