Chapli Kabab


  • ½ Kg Finely minced beef 
  • 1 Medium sized onion chopped
  • 2 Eggs
  • ½ Teaspoon salt (according to taste) 
  • 1 Teaspoon ginger (Adrak) paste 
  • 1 Teaspoon crushed cumin seeds (Zeera) 
  • 1 Tablespoon crushed Whole dried red chilies
  • 1 Teaspoon crushed coriander (Dhaniya) seeds 
  • 1 Teaspoon anardana
  • 2-3 Green chilies chopped 
  • ½ Cup of fresh coriander (Dhaniya) leaves 
  • 1 Large tomato 
  • 1 Teaspoon lemon juice or vinegar 
  • 100 Gram Makai ka Aata (Corn meal)
  • 1 Small onion sliced and fried till brown
  • Oil for shallow frying.


  1. Make an omelet with two eggs. With salt and black pepper. Make pieces of the omelet.
  2. Finely chop the tomatoes.
  3. Add up all the ingredients in meat and marinate it in the refrigerator for 2-3 hours.
  4. Mix the omelet in meat and make small patties and then fry them in oil.

Serving: 3 persons
Serve with mint sauce and naan, Afghani naan

Enjoy the crispiness of mince blended with spice in this tempting chapli kabab recipe. It comes from the Pakistan’s tribal areas and makes your dinning a tasteful eating.

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