Chapli Kebab (Peshawari Flat Beef Patties)
Local name: چپلی کباب
In short: Flat, crisp-edged beef patties from Peshawar with crushed coriander seed, pomegranate seed, tomato and green chili, shallow-fried until browned. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Resting
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 470 kcal
Peshawar and the wider Khyber Pakhtunkhwa region are known for chapli kebab, a wide, flat patty of minced beef packed with chopped tomato, onion, green chilies and crushed spices. The word chapli is linked to the local flat sandal, which the patty resembles. Dried pomegranate seeds and crushed coriander seeds give it a tangy, nutty edge, and shallow frying creates crisp, ragged borders around a juicy center. Served in naan with raw onion and chutney, it is a cheap, filling meal.
Instructions
- Put the beef, onion, tomato, chilies, coriander, mint, ginger-garlic paste, egg, cornstarch, crushed spices and salt in a large bowl. Mix with your hands for 3 to 4 minutes, until the mixture is sticky and holds together.
- Cover and chill for 30 minutes. The mixture is soft, so chilling makes it easier to shape.
- Wet your hands and divide the mixture into 8 portions of about 130 g (4.5 oz). Flatten each into a round patty about 12 cm (5 in) wide and 1 cm (1/2 in) thick, leaving the edges slightly ragged.
- Heat the oil in a wide, heavy skillet over medium-high heat until a pinch of the mixture sizzles at once. Fry 3 or 4 patties at a time for 3 to 4 minutes per side, until deep brown and crisp at the edges.
- Check that the center reaches 71°C (160°F). Drain on paper towels.
- Serve hot with lemon wedges, mint chutney, onion rings and naan.
Tips
- Use fatty mince, because lean meat makes dry, crumbly patties. The pomegranate seeds are what give the typical sour, crunchy note; if you cannot find them, use 1 teaspoon of sumac or a squeeze of lemon.
- Fry in plenty of oil, not a thin film, to get the crisp, ruffled edges. Shape the patties on a sheet of parchment, then slide them into the pan.
Questions and answers
Why are my chapli kebabs falling apart?
The mixture was probably too wet. Squeeze the diced tomato dry, chill the mixture for 30 minutes and do not turn the patties until a crust forms on the underside.
Can I make chapli kebabs ahead?
Shape the patties up to a day ahead, stack them between parchment sheets and refrigerate. You can freeze them for 2 months and fry from frozen, adding 2 minutes per side.
Can I use chicken or lamb?
Yes. Lamb is traditional in some areas, and chicken thigh mince works well too. Keep the mixture fatty and cook chicken until it reaches 74°C (165°F).
How long does it take to make Chapli Kebab (Peshawari Flat Beef Patties)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Chapli Kebab (Peshawari Flat Beef Patties)?
About 470 kcal per serving, with 32 g of protein, 8 g of carbohydrates and 34 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 8 g |
| Fat | 34 g |
| Fiber | 2 g |
| Sugar | 2 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
