Pakistani Chapli Kebab Recipe

Minced meat: The base of the kebabs, providing the main protein and texture.

Onion: Adds moisture and a slight sweetness to the kebabs.

Coriander: Fresh herb that adds a bright, citrusy flavor.

Mint: Fresh herb that adds a cool, refreshing taste.

Cumin seeds: Roasted and crushed to add a warm, earthy flavor.

Coriander seeds: Roasted and crushed to add a citrusy, slightly nutty flavor.

Red chili flakes: Adds heat and a bit of spice to the kebabs.

Salt: Enhances the overall flavor of the kebabs.

Tomato: Adds moisture and a slight tanginess.

Ginger garlic paste: Adds a robust, aromatic flavor.

Egg: Helps bind the ingredients together.

Cornmeal: Used to bind the kebabs and give them a slight crunch.

Oil: Used for frying the kebabs until golden brown.

To ensure your chapli kebabs hold together well and don't fall apart during frying, make sure to finely chop the onion and tomato. Excess moisture from large chunks can cause the patties to break. Additionally, let the mixture rest for about 15-20 minutes before shaping the patties. This allows the cornmeal to absorb some of the moisture, making the mixture easier to handle.

• minced meat (beef or lamb) - Substitute with ground chicken: Ground chicken is a leaner option and can still provide a similar texture and flavor profile.

• onion, finely chopped - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• fresh coriander, chopped - Substitute with parsley: Parsley provides a fresh and slightly peppery taste, which can mimic the flavor of coriander.

• fresh mint, chopped - Substitute with basil: Basil has a sweet and aromatic flavor that can complement the other ingredients well.

• cumin seeds, roasted and crushed - Substitute with ground cumin: Ground cumin can provide a similar earthy and warm flavor, though it may be slightly more intense.

• coriander seeds, roasted and crushed - Substitute with ground coriander: Ground coriander offers a similar citrusy and slightly sweet flavor.

• red chili flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar level of heat and spiciness.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture.

• tomato, finely chopped - Substitute with sun-dried tomatoes: Sun-dried tomatoes offer a concentrated tomato flavor and can add a chewy texture.

• ginger garlic paste - Substitute with freshly grated ginger and minced garlic: Freshly grated ginger and minced garlic can provide a more vibrant and intense flavor.

• egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent similar to eggs.

• cornmeal - Substitute with breadcrumbs: Breadcrumbs can provide a similar texture and help bind the kebabs.

• oil for frying - Substitute with ghee: Ghee can add a rich and buttery flavor while still being suitable for frying.

• Allow the chapli kebabs to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled chapli kebabs in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator if you plan to consume the chapli kebabs within 3-4 days.
• For longer storage, wrap each chapli kebab individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped chapli kebabs in a freezer-safe bag or container. Label with the date for easy tracking.
• Freeze the chapli kebabs for up to 2-3 months. This ensures they retain their flavor and texture.
• To reheat, thaw the chapli kebabs in the refrigerator overnight. This gradual thawing helps maintain their texture.
• Heat a small amount of oil in a frying pan over medium heat. Reheat the chapli kebabs for 2-3 minutes on each side until warmed through.
• Alternatively, you can reheat the chapli kebabs in an oven preheated to 350°F (175°C) for about 10-15 minutes. This method ensures even heating.
• Serve the reheated chapli kebabs with fresh naan, rice, and your favorite chutney for a delicious meal.

• Preheat your oven to 350°F (175°C). Place the chapli kebabs on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until heated through.

• Heat a non-stick skillet over medium heat. Add a small amount of oil to the pan. Place the chapli kebabs in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until they are warmed through.

• Use a microwave-safe dish and place the chapli kebabs in it. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 1-2 minutes, checking and turning the kebabs halfway through to ensure even heating.

• For a quick and easy method, use a toaster oven. Preheat the toaster oven to 350°F (175°C). Place the chapli kebabs on the toaster oven tray and heat for about 8-10 minutes, or until they are hot and slightly crispy.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chapli kebabs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Mixing bowl: A large bowl to combine all the ingredients thoroughly.

• Frying pan: Used to fry the patties until they are golden brown and cooked through.

• Spatula: Handy for flipping the patties in the frying pan.

• Measuring spoons: Essential for measuring out spices and other small quantity ingredients accurately.

• Knife: For finely chopping the onion, tomato, coriander, and mint.

• Cutting board: Provides a safe surface for chopping vegetables and herbs.

• Roasting pan: Used to roast the cumin and coriander seeds before crushing them.

• Mortar and pestle: Ideal for crushing the roasted cumin and coriander seeds.

• Plate: To place the shaped patties before frying them.

• Paper towels: Useful for draining excess oil from the fried patties.

• Tongs: Helpful for handling the hot patties while frying.

• Whisk: To beat the egg before adding it to the mixture.

• Measuring cup: For measuring the cornmeal and other larger quantity ingredients.

Prepare ingredients in advance: Chop the onion, coriander, mint, and tomato ahead of time and store them in the fridge.

Use a food processor: Quickly mix the minced meat and other ingredients using a food processor for a uniform blend.

Pre-roast spices: Roast and crush the cumin seeds and coriander seeds in bulk and store them for future use.

Batch fry: Shape all the patties first, then fry them in batches to save time.

Freeze extra patties: Make extra patties and freeze them for a quick meal later.