This Chapli Kabab recipe is easy to prepare and loaded with flavour! They are best enjoyed with a creamy garlic sauce and mint raita. This Chapli Kabab recipe is going to be a perfect addition to your Eid celebrations!
- 3 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- ½ tsp Carom Seeds (Ajwain)
- 3 tbsp (28 grams) Corn Flour/ Gram Flour/ All Purpose Flour
- 1 lb (454 grams) Ground Beef/Lamb/Chicken (thighs), 20-25% fat content
- 1/4 tsp Red Chili Powder
- 1 tsp Red Chili Flakes
- 2 tbsp Dried Pomegranate Powder, Anardana Powder
- 1½ tsp Salt, or to taste
- 1/4 tsp Black Peper, freshly cracked
- 1 tbsp Ginger, finely diced
- 4 Garlic Cloves, finely minced
- 1 Medium-Large (160 grams) Red Onion, very finely chopped
- 1 Medium (100 grams) Tomato, firm, deseeded, and very finely diced
- 2 Small Green Chilies, finely minced
- ¼ cup (8 -10 grams) Cilantro (Fresh Coriander), finely chopped
- 1 egg
- Oil for frying
Garlic Sauce Ingredients
- 1 cup (280 grams) Yogurt (Curd)
- ½ cup (120 grams) Sour Cream
- ½ cup (125 grams) Mayonnaise
- 2 Garlic Cloves, finely diced
- 1 tbsp Vinegar, White/Apple Cider
- 1 tbsp Cilantro (Fresh Coriander), finely chopped
- 1 tsp (5 grams) Sugar
- Pinch of Salt
Mint Sauce Ingredients
- ½ cup (12 grams) Cilantro (Fresh Coriander) Leaves
- ⅓ cup (10 grams) Mint Leaves
- 2 Garlic Cloves
- 1 Green Chili, small
- ½ tsp (1 gram) Cumin Seeds, lightly roasted and ground
- 1 tbsp Lemon Juice
- ¾ cup (210 grams) Yogurt (Curd)
- 1 tsp (5 grams) Sugar
- ¼ tsp Salt, or to taste
- 1 ½ tbsp water (1 tbsp for grinding & ½ tbsp for adjusting the consistency)
For the Chapli Kababs
- To a heated small skillet or pan, over medium-low heat, add the coriander seeds, cumin seeds, and carom seeds. Toast while stirring the seeds in the pan to prevent them from burning. The seeds will slowly deepen in color and become aromatic. Take them off the heat and transfer them to a bowl to cool. Once cooled, coarsely grind the seeds in a mortar pastel or a spice grinder.
- In the same skillet over medium heat, add the corn flour, chickpea flour, or all-purpose flour and roast until it deepens in colour and begins to gain a nutty aroma. This should take about 3-4 minutes. Take it off the heat and transfer it into a bowl to cool.
- In a medium size bowl, add the ground beef. Now toss in the ground spices, red chili powder, chili flakes, pomegranate powder, roasted corn flour, salt, pepper, minced ginger, and garlic.
- In a chopper finely chop the onion. Remove the chopped onions into a bowl and squeeze them to take out any excess juice. Now add the onion to the bowl with the ingredients.
- Next, cut the tomato into quarters, remove the inside seeds, and then finely dice the tomato. Toss the diced tomato into the bowl as well.
- Finely chop the chili and cilantro (fresh coriander) and add them to the rest of the ingredients. Last, add one egg.
- Its time to put on the gloves and vigorously mix all the ingredients until you see a stringy texture of the ground meat.
- Cover and set aside in the refrigerator for 1 hour but overnight is best.
- Take it out of the refrigerator about 30 minutes before frying so that it comes to room temperature.
- Vigorously mix the mixture once again till you see a string-like texture.
- Now divide the mix into 8-10 portions, approximately 100 grams each, and at the same time heat a nonstick or cast iron skillet and pour in enough oil to cover the bottom of the skillet. I have used a small pan as I like to fry one kabab at a time. You can use a bigger pan and fry two or three at a time.
- There are two ways I like to prepare Chapli Kababs:
- Take one portion and flatten it on a plate to look like a patty. Flatten until the patty is about 4 – 5 inches in diameter and ¾ cm thick. Now, peel off a small portion of the kabab from the plate then flip the plate over and kabab should drop into the palm of your hand. Now slide the kabab into the pan with hot oil.
- Roll each portion into a round ball between the palm of your hands while gently applying some pressure so as to tighten it up. Now place the round ball in the hot oil and using a sturdy spatula press it down until it is 4-5 inches in diameter and no more than ¾ cm thick.
- Fry the kababs on each side, until you see a little golden brown colour appear around the edge of the kabab, this should take about 1- 2 minutes. While frying, use the spatula to press it down and flatten it.
- When the kabab is fried on one side, use one spatula to lift it from the pan and another to flip it onto the first spatula. Now use the second spatula to slide it back into to pan and continue to fry the kabab on the second side. You want it crispy and charred on the outside and just cooked on the inside.
- Once the kabab is fried on both sides, lift it from the pan, drain off the excess oil, and place it on a plate. Continue the process till you have fried all the kababs.
- When serving, sprinkle some coriander powder and finely chopped cilantro.
- Serve with a Creamy Garlic Sauce, Mint Raita, and hot Homemade Butter Garlic Naans.
For the Creamy Garlic Sauce
- To a medium-sized bowl, add the yogurt (curd), sour cream, mayonnaise, finely diced garlic, vinegar, finely diced cilantro, sugar, and salt. Whisk all the ingredients together till well blended. You can add about a tablespoon of water to the sauce if you want to thin it out.
For the Mint Raita
- In a small blender add the fresh coriander leaves, mint leaves, garlic, green chili, cumin seeds, and lemon juice along with one tablespoon of water. Blend to a smooth paste.
- In a medium size bowl whisk together the yogurt, sugar, and salt till the yogurt turns smooth and creamy.
- Now add the mint paste and whisk together to get a refreshingly smooth raita. I added half a tablespoon of water to thin it out, you could add more if you wanted.