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Recipe, recipes, food,

Peshawari Chapli Kabab

..Peshawari Chapli Kabab
  • Serves: 13 People
  • Prep Time: 20 Minutes
  • Cooking: 10 Minutes
  • Calories: 1680
  • Difficulty: easy

Chapli kabab is a recipe of minced kabab in the shape of a patty. Chapli kabab has the origin of Peshawar, capital of Khybar Pakhtunkhwa province but chapli kababs are widely popular in all over Pakistan.
Unlike usuall grilled kababs, chapli kababs are made with thin minced beef and they are fried in the oil so that they became crispy from outside and juicy from inside. There are many theories on the name chapli kabab, one theory says that the word chapli is derived from pashto word "chaprikh" means flat. The other theory says that chapli kebab gets its name due to its oval shape resemblence with a chapal or slipper in Urdu. This theory also explains why many people call these chapal kabab.
I have already shared recipe of Peshawari chapli kabab on my website but with chicken mince. Although that was real and authentic recipe too. But the authentic Peshawari chapli kabab requires beef, mutton or lamb mince as the chicken is not as much juicy as these type of meats are. Make this Pakistani style recipe of chapli kabab easily at home that tastes actually like street food of Peshawar. I am sharing chapli kabab recipe in urdu for your ease. Also if you want actual dhaba style chapli kabab taste fry these chapli kabab in fat as they are fried in Peshawar. I am sharing the short process of how to use fat fro frying below in the recipe. 



  1. Cut the onions in big pieces and then add in chopper (you may also grate these onions if you do not have chopper).

  2. Strain the access water of chopped onions and add the onions in keema.

  3. Add finely chopped green chilies, chopped fresh coriander, chopped tomatoes and ginger garlic paste.

  4. Grind carom seeds, coriander seeds, cumin seeds and also add these in the mince. (If you do not have pomegranate powder then grind the pomegranate seeds at this stage as well).

  5. Also add chili flakes, cumin powder, garam masala powder, crushed or powdered black pepper and salt in the mince.

  6. Add egg and flour in it, combine well. We need to combine it like mashing the material with hands. (If you feel the moisture in the mince is less add 1 more egg).

  7. Let the mixture marinate for 2 hours. (You may even make the kababs without marination if you want).

  8. Wet your hands with water and take the marinated keema mixture as much of size of kababs you want. Give a shape of kabab.

  9. Heat oil or ghee in a frying pan and cook the kabab in it on medium flame till it turns golden brown. Flip the side and fry from other side too.

  10. Authentic peshawari chapli kabab are ready to enjoy.

  11. ___________Note: Chapli kabab are fried in fat on dhabab or in restaurants and for authentic dhaba taste you can fry in it as well. Just place the fat pieces in any pot and cook these till they release their oil. This fat oil gives another level of taste to your kababs.

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I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.

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