Chapli Kabab

RecipenKitchen Recipe 1 h 10 min · Serves 6 · Pakistani

Why make it Wide, flat beef patties packed with crushed coriander seed, pomegranate seed, tomato and green chilli, then cooked on a hot griddle until crisp at the edges and juicy inside.

You’ll need

Serves 6 750 g beef mince, with about 15–20% fat 1 large onion, very finely chopped 2 firm tomatoes, deseeded and very finely chopped 4 green chillies, finely chopped ½ cup fresh coriander, finely chopped 2 tbsp coriander seeds, coarsely crushed 1 tbsp dried pomegranate seeds (anardana), coarsely crushed 1 tsp cumin seeds, coarsely crushed + 10 more in the full recipe

1 Step 1 of 10 Crush the coriander seeds, pomegranate seeds and cumin seeds in a mortar or with a rolling pin until coarse and cracked, not powdery.

2 Step 2 of 10 Put the mince in a large bowl. Add the onion, tomatoes, green chillies, fresh coriander, crushed seeds, ginger-garlic paste, chilli flakes, garam masala, pepper and salt.

3 Step 3 of 10 Add the gram flour, cornflour and egg. Knead with your hand for 3–4 minutes until the mixture feels sticky and holds together when squeezed.

4 Step 4 of 10 Cover the bowl and refrigerate for 30 minutes. This helps the mixture firm up so the patties do not crack on the griddle.

5 Step 5 of 10 Wet your palms and divide the mixture into 12 equal balls, about 90 g each. Press each into a flat patty roughly 10 cm wide and 1 cm thick, with slightly uneven edges. The last 5 steps are in the full recipe.

Cook’s tip Use mince with some fat. Very lean beef gives dry, crumbly kababs.

Chapli Kabab

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