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Chapli kebabs

A serving of chapli kebabs

Chapli kebabs

Name: Chapli kebabs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp coriander seeds; 1 tbsp cumin seeds; 500g beef or lamb mince; 1 tsp ground black pepper; 1 tsp chilli flakes; 2 chillies finely chopped; 1 tbsp ginger paste; 1 tbsp garlic paste; 1 medium onion finely chopped; 5 spring onions finely chopped; 50g breadcrumbs (around 1 slice of bread); 1 large tomato chopped into small pieces; 5g mint finely chopped; 5g coriander finely chopped; neutral oil, such as vegetable or sunflower for shaping and deep-frying; raita, naan and lemon wedges to serve (optional)

Anisa Karolia

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Serves 6

Easy

Prep: 35 mins

Cook: 15 mins

A star rating of 5 out of 5.2 ratingsRate

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Popular in Pakistan and Afghanistan, these patties made with beef or lamb are made with a blend of spices and fresh herbs. Enjoy with naan, alongside raita, with a squeeze of lemon

Freezable

Dairy-free

Egg-free

Low sugar

Nut-free

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Chapli kebab is a minced meat patty mixed with a blend of spices and fresh herbs. They are flattened into patties and fried until they are browned on the outside and tender on the inside. Great for day trips, my children love them in buns with tomato sauce and salad, or you can enjoy them with raita and a squeeze of lemon.

Ingredients

Nutrition

Units:

MetricUS

1 tbsp coriander seeds
1 tbsp cumin seeds
500g beef or lamb mince
1 tsp ground black pepper
1 tsp chilli flakes
2 chillies

finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 medium onion

finely chopped
5 spring onions

finely chopped
50g breadcrumbs

(around 1 slice of bread)
1 large tomato

chopped into small pieces
5g mint

finely chopped
5g coriander

finely chopped
neutral oil, such as vegetable or sunflower

for shaping and deep-frying
raita, naan and lemon wedges

to serve (optional)

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Nutrition: Per serving

kcal312
fat22g
saturates6g
carbs8g
sugars3g
fibre2g
protein18g
salt0.38g

Method

step 1

Heat a small frying pan over a low heat and toast the coriander and cumin seeds for 3 mins until fragrant. Crush gently using a pestle and mortar.
step 2

Put the mince in a bowl and add the crushed coriander and cumin, black pepper, a good pinch of salt, chilli flakes, fresh chillies, ginger and garlic paste, onion and spring onions, breadcrumbs, tomato, mint and coriander. Mix everything really well until the mixture holds together.
step 3

Rub some oil on the palm of your hands and roll the mixture into six balls, then flatten into patties.
step 4

Fill a pan around a third full with oil. Put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds.
step 5

Fry the patties in batches for 4 mins on each side. You want them to be crispy and charred on the outside and just cooked on the inside. Transfer to a plate lined with kitchen paper. Serve with raita, naan and a squeeze of lemon juice, if you like.

Recipe tip

These chapli kebabs can be made in batches and kept in the freezer. Arrange the raw patties on a baking sheet, then freeze until hard. Transfer to a freezable container.

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A star rating of 5 out of 5.2 ratings

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