Chapli Kabab is a famous spiced minced meat patty, originally from the Pashtun regions of Pakistan and Afghanistan, especially popular in Khyber Pakhtunkhwa and Peshawar. The name “chapli” comes from the Pashto word chaprikh, meaning “flat,” referring to its thin, round shape.
What it’s like
Chapli kabab is:
- Made from minced beef or mutton
- Mixed with spices, onions, tomatoes, coriander, green chilies
- Flattened into a large patty and fried in oil
- Known for its crispy edges and juicy, flavorful center
The traditional version is heavily spiced and has a bold, smoky flavor.
Key ingredients
- Minced beef (or mutton)
- Crushed coriander seeds
- Cumin
- Dried pomegranate seeds (anardana) – gives a slight tang
- Green chilies
- Onions & tomatoes
- Egg (sometimes used to bind)
- Salt, red chili powder
- Fresh coriander leaves
- Corn flour or gram flour (optional for binding)
How it’s cooked (simple version)
- Mix minced meat with spices, chopped onions, tomatoes, chilies, and herbs.
- Rest the mixture for 20–30 minutes.
- Shape into flat round patties.
- Fry in hot oil until deep brown and crispy on both sides.
How it’s served
- With naan or roti
- Green chutney (mint/coriander)
- Yogurt raita
- Sliced onions and lemon
Tip
Authentic chapli kabab is fried in beef fat or ghee, which gives it its signature rich taste.
If you want, I can also:
- Give you a restaurant-style recipe for home cooking
- Or suggest good places in Faisalabad to try chapli kabab
