Chapli Kabab (Spiced Minced Beef Patties) (بابک یلپچ)
The Quirky Foodster Team
Ingredients
- Ground beef — 500 g (1.1 lb)
- Onion, finely chopped — 150 g (1 medium)
- Tomato, finely chopped — 100 g (1 small)
- Fresh coriander, chopped — 20 g (1/3 cup)
- Green chilli, finely chopped — 10 g (1 chilli)
- Ground coriander seed — 5 g (1 tsp)
- Ground cumin — 3 g (1/2 tsp)
- Egg — 1
- Cornflour — 20 g (2 tbsp)
- Salt — 6 g (1 tsp)
- Vegetable oil, for frying — 60 ml (1/4 cup)
Method
- Combine all ingredients except the oil in a mixing bowl and mix well by hand.
- Divide into 8 portions and flatten each into a thin patty.
- Heat oil in a frying pan over medium heat.
- Fry the patties for 4-5 minutes per side until crisp and cooked through.
- Drain briefly on paper towel before serving.
Introduction: Flat, crisp-edged spiced beef patties studded with tomato and coriander, a favourite from eastern Afghanistan.
Cultural Background: Chapli Kabab originates from the Nangarhar and Pashtun regions along the Afghanistan-Pakistan border, named for its flat, sandal-like shape (‘chapli’ meaning sandal).
Tips: Keep the patties thin and flat for the characteristic crisp edges. Chill the mixture for 15 minutes before shaping if it feels too soft to handle.
Variations: Use ground lamb instead of beef for a richer flavour. Add crushed pomegranate seeds to the mixture for a tart note, as done in some Nangarhar households.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-based kabab.
Serving Suggestions: Serve with naan, sliced onion and a wedge of lemon.
Storage: Refrigerate cooked patties for up to 2 days.
Reheating: Reheat in a dry pan over medium heat to keep the edges crisp; avoid microwaving.
Nutrition: 340 kcal | Protein 24g | Carbs 10g | Fat 22g
FAQs:
Q: Why is my kabab falling apart while frying?
A: This usually means the mixture needs more cornflour or a longer chill before shaping.
Q: Can these be grilled instead of fried?
A: Yes — grill over medium-high heat for a slightly smokier flavour, though the classic version is pan-fried.
- Ground beef — 500 g (1.1 lb)
- Onion, finely chopped — 150 g (1 medium)
- Tomato, finely chopped — 100 g (1 small)
- Fresh coriander, chopped — 20 g (1/3 cup)
- Green chilli, finely chopped — 10 g (1 chilli)
- Ground coriander seed — 5 g (1 tsp)
- Ground cumin — 3 g (1/2 tsp)
- Egg — 1
- Cornflour — 20 g (2 tbsp)
- Salt — 6 g (1 tsp)
- Vegetable oil, for frying — 60 ml (1/4 cup)
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