A Taste of Peshawar in Every Bite– Crispy, Juicy and Full of Traditional Flavour

Authentic Peshawari Chapli Kabab Recipe – Traditional Pakistani Style

Peshawari Chapli Kabab is one of the most famous traditional dishes of Khyber Pakhtunkhwa, Pakistan. Originally from Peshawar, these delicious kababs are known for their large, flat shape, crispy edges, juicy meat and distinctive combination of spices.

The authentic version is traditionally made with minced beef, tomatoes, onions, coriander seeds, pomegranate seeds and aromatic spices.

PREPARATION

25 minutes

COOKING

20 minutes

SERVINGS

5–6 people

Ingredients

For the kababs:

• 1 kg minced beef (preferably with some fat)

• 8 medium tomatoes, finely chopped

• 4 medium onions, finely chopped and excess water squeezed out

• 3 green chillies, finely chopped

• ½ cup fresh coriander leaves, chopped

• 2 tablespoons crushed coriander seeds

• 1 teaspoon cumin seeds, lightly crushed

• 1 teaspoon red chilli flakes

• 1 teaspoon crushed black pepper

• 1 teaspoon salt (or to taste)

• 1 teaspoon carom seed

• 1/4 baking soda

• 1 egg

• ½ cup cornmeal (makai ka atta)

• 2 tablespoons wheat flour, if needed for binding

For frying:

• Beef fat or cooking oil as needed

• 1 tomato, sliced into thin rounds

Step-by-step cooking method

Step 1: Prepare the meat

Place minced beef in a large bowl. For authentic flavour and juiciness, use beef mince containing approximately 15–20% fat.

Step 2: Add the spices

Add crushed coriander seeds, cumin, red chilli flakes, black pepper, salt and ginger-garlic paste. Mix thoroughly.

Step 3: Add vegetables

Add chopped tomatoes, onions, green chillies and fresh coriander. Make sure the tomatoes and onions are not too watery.

Step 4: Add binding ingredients

Add cornmeal. Mix everything well until the mixture holds together. Add a little wheat flour only if needed.

Step 5: Rest the mixture

Cover and refrigerate for 30 minutes. This allows the spices to blend with the meat.

Step 6: Shape the chapli kababs

• Take a portion of the mixture. add fry egg and mix well.

• Shape it into a large, thin, round patty.

• Press one thin tomato slice into one side of each kabab.

• Keep the thickness around ½ inch.

Step 7: Fry the kababs

Heat beef fat or cooking oil in a heavy frying pan.

Place the kababs tomato-side down first. Fry on medium heat until golden brown, then carefully turn and cook the other side.

Cook thoroughly until the centre reaches 71°C (160°F) for ground beef.

Authentic Peshawari serving style

Serve hot with:

• Fresh tandoori naan

• Green mint chutney

• Sliced onions

• Fresh lemon wedges

• Green chillies

• Tomato salad

Secrets to authentic Peshawari flavour

1. Beef fat: Gives the kababs their traditional juicy texture.

2. Crushed coriander: Provides the distinctive Peshawari aroma.

3. Cornmeal: Helps bind the mixture and gives a traditional texture.

4. Thin shape: Chapli kababs should be flat, not round and thick like seekh kababs.

5. Tomato slices: Give the kababs their characteristic appearance and flavour.