The Ultimate Chapli Kabab Recipe

Here is the ultimate Chapli kabab recipe, finalized after many trials and tests. We found out some secrets and we are sharing them in this comprehensive recipe video. Watch and follow carefully. #HappyCookingToyou

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  • Cooking oil 2 tsp
  • Anday (Eggs) whisked 2
  • Pyaz (Onion) 3 medium
  • Hari mirch (Green chilli) 10-12
  • Beef qeema (Mince) ½ kg with 30% fat (charbi)
  • Adrak lehsan paste (Ginger garlic paste) 1 tbs
  • Hara dhania (Fresh coriander) chopped 2 tbs
  • Anardana (Dried pomegranate seeds) crushed 1 tbs
  • Dhania (Coriander seeds) crushed 1 & ½ tbs
  • Lal mirch (Red chili) crushed 1 tbs
  • Zeera powder (Cumin powder) 1 tsp
  • Namak (Salt) ½ tbs or to taste
  • Garam masala powder 1 tsp
  • Ajwain (Carom seeds) crushed 1 & ½ tsp
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Anda (Egg) 1
  • Makai ka atta (Maize flour) 1 Cup
  • Tamatar (Tomato) deseeded & chopped 2 medium
  • Charbi (Beef fat) ½ kg


In frying pan,add cooking oil and fry omelet from both sides & set aside.

In chopper,add onion and chop well then squeeze well with the help of the hand & set aside.

Chop green chillies & set aside.

In bowl,add beef mince,grated & squeeze onion,green chilli,ginger garlic paste,fresh coriander,dried pomegranate seeds,coriander seeds,red chili crushed,cumin powder,salt,garam masala powder,carom seeds,black pepper powder and mix until well combined.

Add egg and mix well.

Add maize flour and mix well.

At this point you can store in refrigerator for 1 day.

Before frying,add tomato,cooked egg omelet and mix until well combined,cover and refrigerate for 30 minutes.

In frying pan,add beef fat and cover on low flame and allow fat to drain out (stir in between) and remove muscle fat trimmings & set aside.

Dip hands in ice cold water,take a mixture,grease hands with oil and make kababs (150 gms) of equal sizes (makes 8).

Heat melted fat and fry chapli kababs on medium low flame until done.

Recipe By: Kanwal Mohsin

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