Published August 12, 2026
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Street-food energy at home!
Why chapli kebabs keep winning
- Great for BBQ nights and quick dinners.
- Crispy outside, juicy inside.
- Easy to batch and freeze raw.
What you'll need
Fresh
- Minced beef or mutton500 g
- Onion (fine)1
- Tomato (deseeded)1
- Egg1
- Fresh cilantro + mint½ cup
- Green chilies2–3
Spices & staples
- Crushed coriander seeds1 tbsp
- Cumin1 tsp
- Red chili flakes1 tsp
- Anardana (pomegranate seeds)1 tsp
- Maida / cornflour2 tbsp
- Saltto taste
- Oilfor shallow fry
How to cook
Crispy Peshawari mince patties with coriander crunch.
One pan = less cleanup!
- 1
Mix the kebab dough
Combine mince with onion, tomato, herbs, egg, spices, flour, and salt. Mix firmly so it holds.
- 2
Rest
Chill 15–20 minutes so the mixture firms up and flavors settle.
- 3
Shape
Wet hands and flatten into wide, thin round patties — chapli style.
- 4
Shallow fry
Fry in hot oil 3–4 minutes per side until deep brown and cooked through.
- 5
Drain
Rest on a rack or paper to keep the crust crisp.
- 6
Serve
Serve with naan, chutney, and onion rings while hot.
Why it works
- Crushed coriander gives the trademark crunch.
- Thin patties cook fast and crisp well.
- Deseeded tomato avoids soggy kebabs.
Health + smart cooking notes
This Pakistani comfort favorite can also be balanced, flexible, and lower-waste.
Health snapshot
- Use lean mince and blot fried oil.
- Pan-sear with less oil for a lighter take.
- Pair with salad instead of extra fried sides.
Lower-waste cooking
- Freeze shaped raw kebabs between parchment.
- Leftover kebabs make excellent wraps.
- Herb stems can be minced into the mix.
Easy swaps
- Chicken mince for a lighter kebab.
- Skip anardana if unavailable — add lemon zest.
- Oven-bake at high heat if avoiding frying.
Storage
Cooked kebabs keep 2 days refrigerated. Reheat on a dry tawa.
Crispy, spicy, and made for sharing platters.
Serve it with
Naan
Classic Peshawari plate.
Imli chutney
Tangy contrast.
Onion + lemon
Fresh crunch.
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