Ingredients

1 1/2 tbsp cumin seeds

2 tbsp coriander seeds

1/2 tsp carom seeds

1/2 tsp black peppercorns

2 tbsp dried pomegranate seeds

500 g (1.1 lb) ground beef (preferably with 20% fat)

2 tsp crushed red pepper

1 tsp garam masala

1 1/4 tsp salt

1 1/2 tbsp cornmeal (cornflour, gram flour substitute)

2 tbsp fresh coriander (finely chopped)

2-3 cloves garlic (minced)

4 cm (~1.5″) piece of ginger (minced)

2-3 green chilies (finely chopped)

1 small (~90g) tomato (diced)

1 small (~100g) red onion (finely diced and excess juices squeezed)

1 egg

1/3 cup cooking oil (for frying)

Instructions

Step 1: Heat a small pan and add cumin, coriander, carom, and black peppercorns. Toast on medium heat for 2-3 minutes, stirring occasionally until fragrant.

Step 2: Transfer toasted spices and dried pomegranate seeds to a grinder or mortar. Crush roughly without making a fine powder.

Step 3: In a bowl, combine the ground beef with the coarse spice mix, crushed red pepper, garam masala, salt, cornmeal, fresh coriander, ginger, garlic, and green chilies. Mix thoroughly by hand until slightly sticky and well combined. Cover and refrigerate for 30 minutes or overnight to develop flavors.

Step 4: Add diced tomato, red onion, and egg to the mixture. Mix well to evenly distribute.

Step 5: Heat oil in a skillet over medium-high heat. Grease your hands and shape the mixture into flat patties about 9 cm (3 1/2″) in diameter. Rough edges are preferred for an authentic look. This should make around 9-10 kababs.

Step 6: Place patties in a single layer in the hot pan. Cook for 3-4 minutes, then carefully flip. Press lightly with a spatula to char the edges. Cook another 3-4 minutes until browned and crispy. Avoid overcooking to keep them tender inside.

Step 7: Remove kababs and drain excess oil by shaking off. Transfer to a plate.

Step 8: Garnish with fresh coriander and serve hot with green chutney and naan bread.

Tips & Variations

Use ground beef with about 20% fat for juicy kababs; leaner meat may become dry.

Substitute cornmeal with gram flour for a gluten-free option.

Adjust green chilies and crushed red pepper to control spiciness according to your taste.

For extra flavor, marinate the mixture overnight in the fridge before shaping patties.

FAQs

Can I use chicken instead of beef for Chapli Kabab?

Yes, chicken can be used, but make sure to use ground chicken with some fat content to keep the kababs moist. The cooking time may be shorter, so watch closely to avoid overcooking.

What can I serve with Chapli Kabab?

Chapli Kababs are traditionally served with naan bread, fresh green chutney, and sliced onions. You can also pair them with yogurt raita or salad for a complete meal.