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Chapli Kabab Recipe


  • kg Beef, ground “thickly minced”
  • cups spring onions, finely chopped
  • tablespoon anar dana , whole
  • tablespoon coriander seeds
  • teaspoon white zeera seeds (cumin seeds)
  • hot green chilli, finely chopped
  • teaspoon red chili crushed
  • teaspoon ginger, fresh finely shred
  • large tomato finely chopped
  • teaspoons salt
  • oil for deep frying


  • Put mince and all other ingredients except oil in a large bowl and mix well.
  • Break off large pieces of the mince mixture and shape into large and thick rounds, 1\2 inch thick.
  • Heat oil in a karahi or deep frying pan until very hot, but not smoking. Oil must be very hot otherwise you will not get the crisp surface.
  • Fry 2-3 kebabs at a time for 3-4 minutes or until crisp, turning them once or twice during frying.
  • Serve with Nan and Mint Chutney.
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