Chapli Kabab

Name: Chapli Kabab (Pakistani Ground Meat)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 9 servings
Cuisine: Indian
Ingredients: 1 pound Ground Meat / Keema (approx. 500 grams ); 1 medium Onion (grated); 1 Tomato (chopped); 2 Green chilli (chopped); 2-4 tablespoon Flour; 1 tablespoon Cumin seeds (coarsely grounded); 1 teaspoon Ajwain or carom seeds; 2 tablespoon Coriander seeds (crushed (plus more for sprinkling)); 1 teaspoon black pepper (ground); 2 tablespoon Red chilli flakes (plus more for sprinkling); ½ cup Oil; Salt as per taste

CookOS may earn a commission from Instacart orders.

Chapli kababs are a classic Pakistani ground meat kabab infused with cumin, coriander, and carom seeds, then shallow-fried until crispy and charred. The 30-minute rest allows flavors to develop and helps the mixture bind without eggs.

🌍Indian 🌍Pakistani 🏷️Beef chapli kabab 🏷️Chapli kabab

Total

1h 30m

Servings

9

Difficulty

Hard

Recipe Source

View original recipe

From Thespicemess

Instructions

1
In a bowl add ground beef (keema), salt, crushed cumin, ajwain (carom seeds), coriander seeds, crushed red chilli flakes and ground black pepper powder. Mix well.
2
Squeeze excess water out of the grated onion, and add it to the mixture along with chopped green chilli and tomato and grated onion. Mix well.
3
Add the flour and mix well.
4
Set the mixture aside, covered for at least 30 minutes.
5
When ready to assemble the kababs, preheat a frying pan with a couple of tablespoons of oil.
6
When the oil is ready, shape the kabab. Take a portion of the mixture, roll it into a ball and flatten it between your palms.
7
Sprinkle a little crushed coriander seeds and red chili flakes
8
Transfer carefully to the hot oil.
9
Fry in shallow oil, about 2-3 minutes on each side until crispy and slightly charred.
10
Repeat the process with the remaining mixture.
11
Serve with lemon slices or raita

Was this recipe helpful?

Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Squeeze excess water from grated onion before mixing to prevent a wet, crumbly mixture.
Use coarsely ground cumin and crushed seeds rather than powdered for authentic texture and flavor.
Shape kababs between your palms just before frying—they hold together better when warm from the rested mixture.
Shallow-fry in 2–3 tablespoons of oil over medium heat to achieve crispy exteriors without absorbing excess oil.

Substitutions

Ground beef → ground lamb or mutton (traditional Pakistani choice)
Ground beef → ground chicken (leaner; reduce salt slightly)
Ajwain seeds → dried thyme (1/2 teaspoon as substitute for 1 teaspoon ajwain)

Storage & make-ahead

Store cooked chapli kababs in an airtight container in the refrigerator for up to 3 days; reheat gently in a frying pan or oven at low heat to restore crispiness.

Common Questions

Written automatically by CookOS, not by the creator.

Can I make chapli kababs ahead of time?

Yes, prepare the mixture up to 12 hours ahead and refrigerate covered. Shape and fry just before serving for best texture.

Why do I need to rest the mixture for 30 minutes?

Resting allows the onion to release moisture, spices to meld, and the flour to hydrate, binding everything together without eggs so the kababs hold their shape while frying.