Pakistani Chapli Kebab
Chapli kebab falls apart because the tomato weeps. The Pakistani fix: cornmeal or chickpea flour goes into the mixture and absorbs the moisture, and the mixture rests an hour in the fridge before shaping.
- Prep
- 80 min
- Cook
- 20 min
- Total
- 100 min
- Calories
- 390
Chapli kebab comes from Peshawar, named from 'chapli' meaning sandal — because it is flat and round. What sets it apart from any other kebab: the chopped tomato inside, the coarsely cracked coriander seed, and frying in fat rather than grilling.
Method
-
1
Drain the tomato
Dice the tomatoes small and put them in a sieve with a pinch of salt for 15 minutes to drain.
⏱ 16 min -
2
The mixture
Mix the meat with the drained tomato, onion, chilli, coriander, eggs, cornmeal and all the spices.
⏱ 8 min -
3
Rest
Cover the mixture and refrigerate it for an hour — the flour absorbs the moisture and the spices distribute.
⏱ 60 min -
4
Shape
Form flat, thin patties (1 cm thick and 10 cm across). That thinness is part of the dish's identity.
⏱ 10 min -
5
Fry
Heat the oil in a wide pan over medium heat (the oil should reach halfway up the patty). Fry 4 minutes a side until browned.
⏱ 20 min -
6
Drain
Drain on a rack and serve with naan or bread, sliced tomato, onion and lemon.
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Tips that actually matter
- Cornmeal or chickpea flour absorbs the tomato's moisture — without it the kebab falls apart.
- Coriander seeds coarsely cracked, not ground — the crunch and the flavour are part of the dish.
- Thin, flat patties — thick ones stay raw inside.
- Generous oil over medium heat — chapli is fried, not grilled.
People also ask
What is anardana?
Dried, ground pomegranate seed, giving a light acidity. Substitute: mango powder (amchur) or a tablespoon of lemon juice.
Why does it fall apart?
The tomato was not drained, or there was too little flour, or the mixture did not rest. All three need to be right.
Can I use chicken?
Yes with minced chicken, but it needs a little more flour because it is softer, and added fat so it does not dry out.
Cook mode
Pakistani Chapli Kebab
-
1
Drain the tomato
Dice the tomatoes small and put them in a sieve with a pinch of salt for 15 minutes to drain.
-
2
The mixture
Mix the meat with the drained tomato, onion, chilli, coriander, eggs, cornmeal and all the spices.
-
3
Rest
Cover the mixture and refrigerate it for an hour — the flour absorbs the moisture and the spices distribute.
-
4
Shape
Form flat, thin patties (1 cm thick and 10 cm across). That thinness is part of the dish's identity.
-
5
Fry
Heat the oil in a wide pan over medium heat (the oil should reach halfway up the patty). Fry 4 minutes a side until browned.
-
6
Drain
Drain on a rack and serve with naan or bread, sliced tomato, onion and lemon.
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