# 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.

**Pakistani Cuisine · 100 min · 5 servings · 390 kcal per serving**

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.

## Ingredients


### Batter
- 700 g — coarsely minced meat (with fat)
- 2 حبات — tomatoes, finely diced and drained
- 1 حبة — onion, chopped
- 3 حبات — green chillies, chopped
- 1 bunch — fresh coriander, chopped
- 2 حبات — eggs
- 0.5 cup — cornmeal or chickpea flour

### Spices
- 2 tbsp — coarsely cracked coriander seeds
- 1 tbsp — anardana (dried pomegranate seed) or amchur
- 1 tsp — cracked black pepper
- 1 tsp — chilli
- 1.5 tsp — salt

### القلي
- 1 cup — oil or ghee

### To serve
- 2 حبات — tomatoes, sliced
- 1 حبة — lemon

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/pakistani-cuisine/pakistani-chapli-kebab
Edited by: Marwa Mohamed
Last updated: 2026-09-12