Recipe Chapli Kabab (2021)



 tablespoon dried pomegranate arils(anar dana), susbtitute with dried mango powder 1½ to 2 tablespoon red chilli flakesadjust to taste

1 tablespoon cumin seeds1 tablespoon coriander seeds½ tablespoon fennel seeds(sauf) GROUND SPICES ½ tablespoon Kashmiri chilli powder(for color, substitute with paprika) 1 teaspoon red chilli powderskip for less spicy 1 teaspoon garam masala 1 teaspoon black saltor pink salt or just salt

½ teaspoon black pepper

½ teaspoon turmeric powder


½ kg mince(lamb or beef) 20-30% fat

1 cup chopped onionabout 1 large, squeeze excess water (if any) and discard1 cup cornmeal or maizemeal(makai ka atta

2 tablespoon ginger garlic past2 tablespoon chopped fresh coriander

2 tablespoon chopped green chilli

2 tablespoon butter(or clarified butter )

¾ cup chopped tomatoabout 1 tomato

Ghee or butter to fryauthentically fried in tallow



Roast cumin, coriander, dried pomegranate aril and fennel seed in a pan for 1 minutes until fragrant. Remove from heat
Immediately, add ground spices in the hot pan and stir for few second. Transfer spices to a food processor and crushed them lightly to get a coarse powder. Set aside.
Chapli Kabab Recipe


In large bowl take mince, spice mix, green chillies, ginger, garlic, onions, fresh corriander and butter, mix well. Marinate for 30 minutes.(Preferably 4-6 hours.)

Just before frying, add tomato, egg and cormeal. Mix well until mince gets a dough like consistency.

ProtipFry a small petty of kabab and do a taste test. Adjust if needed. (This step is optional.)

Roll out balls of kabab and flatten with hands.Shallow fry kabab in clarified butter or tallow for 2-3 minutes on medium flame until crispy and lighty charred.

Chapli Kabab Recipe


Store Chapli Kabab

Cooked Chapli kabab can be store in the fridge in an air-tight jar. Reheat in a covered in plate in the microwave before serving. You can also freeze it for up to 2 months.

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