Easy Beef Chapli Kabab Recipe: Quick & Delicious Pakistani Flavor!

Name: Easy Beef Chapli Kabab Recipe: Quick & Delicious Pakistani Flavor!
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Pakistani
Ingredients: 500 grams Ground Beef (High fat content (around 20%) recommended for juiciness); 1 medium Onion (Finely chopped); 1 medium Tomato (Finely chopped, seeds removed); 2-3 pieces Green Chillies (Finely chopped, adjust to taste); 1 tablespoon Ginger-Garlic Paste; 1/4 cup Fresh Coriander (Chopped); 1 large Egg (For binding); 2 tablespoons Chickpea Flour (Besan) (For binding and texture); 1 teaspoon Salt (To taste); 1 teaspoon Red Chili Powder (Adjust to taste); 1/2 teaspoon Cumin Powder; 1 teaspoon Coriander Powder; 1/2 teaspoon Garam Masala; 1 tablespoon Dried Pomegranate Seeds (Optional, for authentic flavor); As needed Cooking Oil (For frying)

Learn how to make authentic and delicious Beef Chapli Kababs at home with this simple and quick recipe. Perfect for Eid or any special occasion, these flavorful patties are a crowd-pleaser!

#Beef

#Kabab

#Chapli

#Pakistani Food

#Easy Recipe

#Eid Recipe

#Fried Food

#Quick Meal

Ready to fry Chapli Kabab patties

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

Pakistani

English

Nutrition (per serving)

450

Calories

35g

Protein

15g

Carbs

28g

Fat

Chapli Kababs frying to golden perfection

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Delicious Chapli Kababs served with garnish

Instructions

0/5 completed

1
In a large bowl, combine the ground beef, finely chopped onion, tomato, green chillies, ginger-garlic paste, fresh coriander, egg, chickpea flour, salt, red chili powder, cumin powder, coriander powder, garam masala, and dried pomegranate seeds (if using).
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5m
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In a large bowl, combine the ground beef, finely chopped onion, tomato, green chillies, ginger-garlic paste, fresh coriander, egg, chickpea flour, salt, red chili powder, cumin powder, coriander powder, garam masala, and dried pomegranate seeds (if using).
5m
Ensure all vegetables are finely chopped for a smooth kabab texture.
2
Mix all ingredients thoroughly with your hands until well combined and a cohesive mixture forms. Do not overmix.
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5m
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Mix all ingredients thoroughly with your hands until well combined and a cohesive mixture forms. Do not overmix.
5m
Mixing by hand ensures even distribution of spices and ingredients.

3
Take a small portion of the mixture and flatten it into a thin, round patty (chapli kabab shape) using wet hands to prevent sticking.
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5m
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Take a small portion of the mixture and flatten it into a thin, round patty (chapli kabab shape) using wet hands to prevent sticking.
5m
Make them relatively thin for even cooking and a crispy edge.
4
Heat cooking oil in a large skillet over medium heat. Carefully place the shaped kababs in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
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15m
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Heat cooking oil in a large skillet over medium heat. Carefully place the shaped kababs in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
15m
Do not overcrowd the pan; fry in batches if necessary for best results.
5
Remove the cooked chapli kababs from the pan and place them on paper towels to drain excess oil. Serve hot with naan, raita, or chutney.
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5m
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Remove the cooked chapli kababs from the pan and place them on paper towels to drain excess oil. Serve hot with naan, raita, or chutney.
5m
Garnish with fresh coriander or a squeeze of lemon before serving.