Chapli Kabab Recipe

Chapli Kabab Recipe


Beef Minced 

Whole Coriander Seeds 

White Cumin 

Pomegranate Seeds


Red Pepper

Corn Flour

Red Chili

Red Pepper

Black Pepper

Mint leaves


Oil or Ghee

Table Salt

One Kg 

One tablespoon 

One tablespoon (fried & powdered) 

Two tablespoons (soaked & make thick paste) 

Two whole pcs 

Half tablespoon (powder) 

Two tablespoons 

Half tablespoon (powder) 

Half tablespoon Crushed 

One teaspoon Crushed 

One bunch (chopped) 

Two medium sized (cut in disk shape) 

As per required

As per taste


  1. Have one kilo of minced put all herbs and green leaves as mantioned above ingredients list as: coriander seed, cumin, pomegranate seeds, egg, at this stage do not put tomato, we use it later. 
  2. Mix all these ingrdients well and leave it for marination for half an hour. You may put in a fridge as well.
  3. Now take a frying pan and heat the oil. we do not deep fry the chapli kabab. 
  4. Sliced the tomato in disk shaped, take a minced ball and flat it by hand palm and put one tomato slice on it as it covered the front face of the chapli kabab. 
  5. Finally, fry chapli kabab on medium flame and serve it with chatinei or raita, and naan.

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