A tangy juicy desi version of a smash burger. And probably one of my favourite kebabs of all time!
The most memorable chapli kebab I have ever had was from a street side vendor in northern Pakistan in the middle of a road trip with my uncle and cousins. It was over 20 years ago, but to this day we all still remember those roadside chapli kebabs!
Essentially a smash burger but with desi flavours. Traditionally it is made with ground beef, but you can easily make this with ground chicken. While the ingredient list looks long, most of the ingredients in a chapli kebab you probably already have in your pantry or fridge. The key flavour comes from two things: Whole roasted spices that are lighty crushed to add both flavour and texture to the kebabs, and lots of tangy dried pomegranate seeds.
The chapli kebab probably gets its name from the flat shape of the kebab – like a chapal (slipper). This kebab is all about texture. Crispy outside, yet juicy and soft on the inside. But with a bit of bite from the crispy spices inside. It is a flavour explosion in your mouth!
How to get a perfectly crispy chapli kebab
Just like making a perfect smash burger, the chapli kebab is best made when using a higher fat content in your ground beef. Although I used lean beef for the ones pictured here and they tasted absolutely fine to me! The extra fat does help the outside crisp up when frying though. Also traditionally these chapli kebabs are deep fried to get that super crispy exterior. I like to shallow fry them, but with a generous amount of oil at the bottom of the pan to get the same effect. You also want to be careful not to over cook them as that can dry out the inside of the kebab. Especially if you are using lean meat. A few minutes per side is plenty.
You also need to make sure all the fresh veggies being added to the chapli kebab are as dry as possible. Tomatoes are one of those ingredients that is optional, but, in my opinon, make it a better kebab. If you also like tomato in your chapli, make sure to scoop out the fleshy seeds in order to keep the tomatoes as dry as possible.
Great for meal prep, these can be made ahead and frozen or refrigerated. They are best reheated in the air fryer to get them crispy again.
Chapli Kebab
Ingredients
- 6 tbsp whole coriander seeds
- 2 tbsp whole cumin seeds
- 0.5 tsp carom seeds – ajwain optional
- 3-4 tbsp dried pomegranate seeds anardana
- 6 tbsp corn flour or gram flour (besan)
- 2 lb ground beef preferably 20% fat (not lean)
- 1 large red onion, finely chopped
- 4 stalks green onions (scallions), both white & green parts, finely chopped
- 4-8 small green chillies, finely chopped
- 6-8 cloves garlic, minced
- 1-1.5 inch ginger, minced
- 0.5 cup cilantro leaves (fresh coriander), finely chopped
- 2 tsp red chili flakes plus more to taste
- 0.5 tsp red chili powder
- 0.5 tsp ground black pepper
- 3 tsp salt or to taste
- 2 large eggs
- 2 small tomato, deseeded and very finely diced discard the excess pulp/juices
- neutral oil for frying
For Garnish
- ground coriander
- cilantro leaves
- lemon wedges to serve alongside
Instructions
- Heat a small to medium skillet over medium-low heat. Add the coriander seeds, cumin seeds, and carom seeds (if using). Roast, stirring and shaking the skillet often, for 3-4 minutes. The seeds will deepen in colour and become very fragrant. Remove from heat and transfer to a spice grinder, or mortar and pestle. Pulse or grind about 4-5 times (you don’t want a fine powder, just roughly crushed up seeds). Set aside.
- In the same skillet over medium heat, add the corn flour or chickpea flour. Toast until it deepens in color and smells toasty (about 4-5 minutes). Turn off the heat and allow to cool.
- In a large bowl, add the ground beef along with the ground roasted spices, toasted flour, and remaining ingredients: pomegranate seed powder, diced onion, green onion, green chilli, cilantro, garlic, ginger, red chili flakes, red chili powder, black pepper, salt, egg, and tomatoes (if using).
- Mix well using your hands (gloves are recommended to avoid getting chillies on your fingers) or use the paddle attachment of a mixer. Knead for 3-4 minutes, until you begin to see a lacy, stringy texture of the meat. The mixture should not be crumbly. Cover and set aside or refrigerate up to 24 hours.
- Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
- To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.
- Oil your hands and then take around 1/4 cup of the meat and form into a golf ball sized ball.
- Place the round ball on the hot cast iron and use the flat part of a sturdy spatula or a burger smasher to press down firmly until it is about 1/3 inch thick. Alternatively you can shape the ball into a flat kebab first, then place it in the pan.
- Using the spatula to flatten and spread the kebab. The more crispy uneven edges, the better! Fry for 1 ½ to 2 minutes on one side before flipping. Then cook for 1-2 minutes on the other side. Do not overcook the kebab. You want it crispy and charred on the outside and just cooked on the inside. (Internal temp 160°F/71°C)
- Transfer to a paper towel-lined plate. If the mixture is not binding well enough, add 1 tbsp of corn flour or gram flour to the mixture. Fry remaining kababs.
- Garnish with a sprinkle of fresh cilantro and lemon juice. Serve immediately with mint raita.
