Chapli Kebab

Cook spicy and scrumptious chapli kebabs and make a perfect use of your beef.
Course Main Course
Cuisine Afghani, Central Asian, Pakistani
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 persons
Calories 182kcal
Author Fareeha Raheel


  • 1 kg Minced Meat (Beef)
  • 2 Onions medium
  • 1 piece Ginger
  • Salt to taste
  • 1 tbsp Red Chili Flakes
  • 1 tbsp Red Chili Powder
  • 1 tbsp Cumin Powder
  • 1 tbsp Dry Coriander crushed
  • 2 tbsp Pomegranate Seeds
  • 1 cup Red Wheat Flour
  • 3 Tomatoes sliced
  • Oil for frying


  • Take a medium bowl and add Chopped onion, ginger and meat.
  • Add Salt, Chili, Cumin Powder, Dry Coriander, Pomegranate Seeds in it. Mix it well.
  • Mix well so that meat becomes softer and easy to shape. At the end mix in flour.
  • After mixing shape it into an oval and place a tomato slice on it.
  • Shallow fry it. Use clean oil for frying.
  • Your Chapli Kabab are ready. Serve with naan or rice with raaita, chutny and salad.


  • You can also use corn flour instead of wheat.
  • Its shape should not be perfect. It should be in oval shape or round. It could be patty shape.
  • You can add 1 egg and 2 tbsp butter as taste enhancer.
  • Use a large griddle for deep frying.
  • You can use coriander powder if crushed coriander seeds are not available.


Serving: 100g | Calories: 182kcal | Carbohydrates: 3.5g | Protein: 17.5g | Fat: 10.5g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg