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Chapli Kebab from Pakistan

Chapli Kebab

Flat, craggy minced-beef patty fried with coriander seed. ยท Pakistan

๐Ÿ“ Khyber Pakhtunkhwa โ˜… 4.5
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Flat, craggy minced-beef patty fried with coriander seed.

About Chapli Kebab

Minced beef is mixed with tomato, pomegranate seeds and whole coriander, flattened into a wide patty and shallow-fried until crisp and lacy at the edges. It is the great street kebab of Peshawar.

๐Ÿ›๏ธ History & Culture

Chapli kebab is a specialty of Peshawar, the capital of Khyber Pakhtunkhwa province in Pakistan, and is closely associated with the Pashtun culinary tradition. Its origins are debated, but most food historians link it to the Qissa Khwani Bazaar in Peshawar, where it is said to have been popularized by Afghan migrants and local cooks in the mid-20th century. The name โ€œchapliโ€ likely derives from the Pashto word โ€œchaprikh,โ€ meaning flat, referring to the wide, thin patty shape.

While the classic preparation uses minced beef, regional variations incorporate lamb or chicken, and the distinctive inclusion of pomegranate seeds, whole coriander, and tomato is a hallmark of the Peshawar version. Across Pakistan, chapli kebab is a beloved street food and a festive dish served at weddings and family gatherings, often paired with naan, yogurt, and fresh chutney. Its crisp, lacy edges and bold, tangy flavor have made it a proud symbol of Pashtun hospitality and a defining item in the countryโ€™s meat-and-grill repertoire.

๐Ÿณ How to make Chapli Kebab

AI-assisted, not kitchen-tested

Chapli Kebab

The great street kebab of Peshawar: minced beef studded with cracked coriander and pomegranate seeds, shaped into wide thin patties and shallow-fried until crisp and lacy at the edges.

Prep
25 min
Cook
15 min
Total
40 min
Serves
4 (makes 8 patties)
Difficulty
Easy

Recipe ingredients

  • 500 g (1.1 lb) beef mince, 20% fat for juicier kebabs; lean mince will be dry
  • 1 medium onion, very finely chopped or grated, squeezed dry
  • 1 large ripe tomato, finely chopped, seeds and excess juice removed
  • 15 g (ยผ cup) fresh coriander leaves, finely chopped
  • 2 tbsp fresh pomegranate seeds (anar dana), lightly crushed; plus extra to serve
  • 1 tbsp whole coriander seeds, coarsely cracked in a mortar, not ground
  • 1 tsp cumin seeds, coarsely crushed
  • 1 tsp black pepper, freshly cracked
  • 1 tsp Kashmiri red chilli powder, for colour and mild heat; use paprika + a pinch of cayenne if unavailable
  • 1 tsp salt
  • 2 cloves garlic, crushed to a paste
  • 1 inch fresh ginger, crushed to a paste
  • 2 tbsp besan (chickpea flour), traditional binder; maida/plain flour works in a pinch
  • 1 small green chilli, finely chopped, optional heat
  • 1 tbsp lemon juice
  • 2 tbsp vegetable oil, for shallow frying, plus more as needed

Steps

  1. 1 Tip the mince into a large bowl and break it up with your hands. Add the grated onion, chopped tomato, coriander leaves, crushed pomegranate seeds, cracked coriander seeds, crushed cumin seeds, black pepper, Kashmiri chilli, salt, garlic-ginger paste, besan, green chilli and lemon juice.
  2. 2 Mix with your hands for 3โ€“4 minutes, squeezing and folding, until the mixture feels tacky and holds together when pressed. Do not overwork or the patties will be dense.
  3. 3 Cover and rest the mixture in the fridge for 20โ€“30 minutes so the besan hydrates and the spices bloom.
  4. 4 Divide into 8 equal portions (about 80 g / 2ยพ oz each). On a piece of greased parchment or a wet board, press each portion out into a wide, thin patty about 12โ€“13 cm (4ยฝโ€“5 in) across and roughly 1 cm (โ…œ in) thick. A crackled, rustic edge is the goal โ€” do not smooth them perfectly flat.
  5. 5 Heat a heavy cast-iron or tawa pan over medium heat until a drop of water skitters across the surface. Add the oil and let it shimmer.
  6. 6 Lay 3โ€“4 patties in the pan (do not crowd) and cook 3โ€“4 minutes on the first side, pressing gently with a spatula, until the underside is deep brown and the edges look crisp and lacy.
  7. 7 Flip carefully with a wide spatula, add a little more oil around the edges, and cook 2โ€“3 minutes more for the second side.
  8. 8 Doneness cue: the kebabs should be deeply browned, crisp at the edges, and register 71 ยฐC / 160 ยฐF internal on an instant-read thermometer, with no pink juices when a patty is broken open. The interior stays juicy, the exterior is crisp.
  9. 9 Drain briefly on kitchen paper, then serve immediately with naan or rumali roti, mint chutney, sliced raw onion, lemon wedges and a scattering of fresh pomegranate seeds.
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Ingredients
Steps

Chapli Kebab โ€” frequently asked questions

What is Chapli Kebab?

Minced beef is mixed with tomato, pomegranate seeds and whole coriander, flattened into a wide patty and shallow-fried until crisp and lacy at the edges. It is the great street kebab of Peshawar.

What is Chapli Kebab made of?

Chapli Kebab is made with minced beef, coriander seeds, tomato, pomegranate seeds and green chilli.

Where does Chapli Kebab come from?

Chapli Kebab comes from Pakistan, and is especially associated with Khyber Pakhtunkhwa. Chapli kebab is a specialty of Peshawar, the capital of Khyber Pakhtunkhwa province in Pakistan, and is closely associated with the Pashtun culinary tradition.

Where can I eat Chapli Kebab?

A Peshawar kebab stall, with naan and sliced onion.

How do you make Chapli Kebab?

Making Chapli Kebab at home takes about 25 minutes of prep and 15 minutes of cooking. The recipe on this page serves 4 (makes 8 patties) and is rated easy. Full ingredient list and step-by-step method are in the recipe section above.

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