Chapli Kebab

Chapli Kebab is one of the most popular kebabs which are ubiquitous in Pakistan. In Chapli Kebab, you need specially prepared masala which is mixed with diced tomatoes and minced meat, and finally its pan fried or grilled. Therefore, there are two versions of the Chapli — the pan fried and the grilled.

We would detail the pan fried version of the delectable chapli kabab recipe.



Chapli Kebab

One kilogram of beef or mutton keema (minced meat)

1 tsp. crushed red chilly powder

½ tsp. coarsely ground black pepper

1 tsp. coarsely ground dhania (coriander)

1 tsp. finely ground safed jeera (cumin seeds)

4-5 finely chopped green chillies

1 medium finely sliced onion

1 egg

4 finely chopped tomatoes

1 bunch finely chopped fresh pudina (mint leaves)

1 bunch hara dhania (coriander leaves)

Salt to taste

½ cup Dalda or any other cooking oil



Once you have all the recipes for kebab, you require to mix all of them up along with the minced mutton or beef, you then require kneading it and leaving the mixture in that state for about half an hour. This will allow the masala and all other ingredients to mix thoroughly, hence creating a stronger flavor of the kabob grilling.


The chapli kabab recipe requires taking about ¼ teaspoon of the mixture in your hands, place the portion of the mixture on your palms and roll it till it forms a smooth ball. Now to bring the kebab to the shape of a typical kebab, you require flattening the ball. To flatten the kebab, simply press the ball between your palms. The sizes of the Chapli are generally a little bigger than conventional kebab sizes. Finally, after you finish rolling all the kebabs from the mixture, heat the oil in a frying pan and after the oil’s hot, start frying the kebabs until the kabob grilling is well done.


You can now serve the delicious Chapli Kebabs with garnishing of your choice. You can serve the kebab with onion rings, and the green coriander chutney. If you prefer sauce such as chilly garlic sauce as recipes for kebab, it will taste great as well. Ideally, these should be had with rotis (breads) such as Rumali Roti, Naan or Tandoori Roti.


To make the coriander chutney, you should first paste the coriander leaves and mint leaves, and then add ginger, green chilies, garlic and salt. Don’t forget to chill the chutney before you serve.








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