Chapli kebabs are a beloved dish from South Asia, known for their crispy edges and juicy interior. These kebabs, originating from the Pashtun region, are actually not as intimidating to make as they might look. I like to make a whole bunch of them in advance and freeze them. They are perfect inside burgers or even on their own with my green chutney!
Where to buy the ingredients
Some of the ingredients you may not be able to find out your local supermarket and it’s imperative that you don’t exclude them if you want a truly authentic Chapli kebab. Luckily pretty much all south asian stores will stock the following:
- Ajwain seeds also known as Carom seeds
- Anar dana also known as dried pomegranate seeds
- Shaan’s Chapli Kebab masala
Ingredients:
This recipe makes 10-12 kebabs depending on the size!
- 750g lamb mince
- 2 medium red onions, finely chopped
- 2 large tomatoes, finely chopped
- 2 green chilies, finely chopped
- Large handful of coriander, finely chopped
- 1 tablespoon coriander powder
- 3 tablespoons cumin powder
- 2 tablespoons Shaan’s Chapli Kebab Masala
- 1/2 teaspoon black pepper
- 1 teaspoon ajwain seeds (carom seeds)
- 1 teaspoon anar dana (dried pomegranate seeds)
- 1.5 teaspoons chilli flakes
- 3 tablespoons flour
- 1.5 tablespoons ginger paste
- 1.5 tablespoons garlic paste
- 1 teaspoon salt
- 1 egg
- Oil for shallow frying
Instructions:
- Prepare the Vegetables – Begin by finely chopping the onions, tomatoes, green chilies, and coriander.
- Remove Excess Moisture – Place the chopped onions in a clean kitchen towel or between your hands and squeeze out excess moisture to prevent the kebabs from becoming too soft.
- Mix the Ingredients – In a large mixing bowl, combine the lamb mince, chopped vegetables, all the spices, flour, ginger paste, garlic paste, salt, and egg.
- Knead the Mixture – Using your hands, mix everything thoroughly for 3-4 minutes until well combined.
- Shape the Kebabs – Take a portion of the mixture, roll it into a ball, then flatten it into a patty.
- Fry to Perfection – Heat oil in a pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side, or until they develop a dark golden crust.
- Serve and Enjoy – Enjoy your chapli kebabs hot with naan, green chutney, or a fresh salad.
These flavourful chapli kebabs are perfect for any occasion, delivering an authentic taste with a crispy, juicy texture. Give this recipe a try, and let the aromatic spices transport you to the streets of Peshawar!
Chapli Kebabs
Ingredients
- 750 g lamb mince
- 2 medium red onions finely chopped
- 2 large tomatoes finely chopped
- 2 green chilies finely chopped
- Large handful of coriander finely chopped
- 1 tablespoon coriander powder
- 3 tablespoons cumin powder
- 2 tablespoons Shaan’s Chapli Kebab Masala
- 1/2 teaspoon black pepper
- 1 teaspoon ajwain seeds carom seeds
- 1 teaspoon anar dana dried pomegranate seeds
- 1.5 teaspoons chilli flakes
- 3 tablespoons flour
- 1.5 tablespoons ginger paste
- 1.5 tablespoons garlic paste
- 1 teaspoon salt
- 1 egg
- Oil for shallow frying
Instructions
- Prepare the Vegetables – Begin by finely chopping the onions, tomatoes, green chilies, and coriander.
- Remove Excess Moisture – Place the chopped onions in a clean kitchen towel or between your hands and squeeze out excess moisture to prevent the kebabs from becoming too soft.
- Mix the Ingredients – In a large mixing bowl, combine the lamb mince, chopped vegetables, all the spices, flour, ginger paste, garlic paste, salt, and egg.
- Knead the Mixture – Using your hands, mix everything thoroughly for 3-4 minutes until well combined.
- Shape the Kebabs – Take a portion of the mixture, roll it into a ball, then flatten it into a patty.
- Fry to Perfection – Heat oil in a pan over medium heat. Shallow fry the kebabs for 3-4 minutes on each side, or until they develop a dark golden crust.
- Serve and Enjoy – Enjoy your chapli kebabs hot with naan, green chutney, or a fresh salad.
If you like the look of my Chapli Kebabs then you should definitely check out the recipes below for some more amazing dishes:
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