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Chapli Kabab is a Pakistani ground beef patty flavored with dried pomegranate seeds, fresh ginger, coriander, and cumin, then pan-fried until golden and charred. The patties stay juicy inside while developing a crispy crust, making them ideal with naan and green chutney.
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Dry roast the cumin seeds and coriander seeds in a pan over medium heat for 1-2 minutes until fragrant. Let cool, then coarsely grind using a mortar and pestle.
Finely chop the onion, tomato (remove seeds), green chilies, and fresh coriander. Squeeze out excess moisture from the onion using a clean kitchen towel.
In a large mixing bowl, combine the ground beef, cornmeal, chopped onion, tomato, green chilies, ginger, fresh coriander, dried pomegranate seeds, ground coriander, ground cumin, crushed red pepper, black pepper, and salt.
Mix the ingredients thoroughly until well combined. Do not over-mix. Cover and refrigerate the mixture for at least 30 minutes (or up to overnight) to allow flavors to meld.
Divide the mixture into equal portions (about 8-10 pieces). Wet your hands slightly and shape each portion into a flat, round patty about 1 cm thick.
Heat oil in a heavy-bottomed pan or skillet (cast iron preferred) over medium-high heat. Add enough oil for shallow frying (about 2-3 tablespoons).
Carefully place the patties in the hot oil without overcrowding the pan. Cook for 3-4 minutes on the first side without moving, until a golden-brown crust forms.
Flip the kababs gently and cook for another 3-4 minutes on the other side until cooked through and golden brown.
Remove from the pan and drain on paper towels. Serve immediately with naan, green chutney, sliced onions, and lemon wedges.
Written automatically by CookOS, not by the creator.
Store cooked kababs in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side until warmed through.
heavy-bottomed or cast-iron skillet · mortar and pestle (for dry roasting and grinding spices)
Written automatically by CookOS, not by the creator.
Yes. Mix and refrigerate the meat mixture for up to overnight before shaping. You can also shape the patties, cover, and refrigerate for several hours before frying.
Anardana adds a tangy, slightly sour flavor and subtle sweetness that balances the spices. It's a signature ingredient; no substitute delivers the same authenticity.
Over-mixing develops gluten and makes the kababs dense and tough. Mix only until ingredients are evenly combined; the mixture should hold together but stay tender.
Cook 3–4 minutes per side over medium-high heat. The interior should reach 160°F (71°C) for ground beef. If unsure, cut into the thickest patty; no pink should remain.
This recipe is designed for pan-frying to develop the charred crust. Baking or air-frying will not produce the same texture and caramelization.
