A broad, thin patty of seasoned ground beef mixed with tomatoes, onions, and a bold blend of spices, pan-fried until crispy-edged and juicy within. This iconic Pashtun kebab is Afghanistan's ultimate street food.
Ingredients
500g ground beef
1 large onion, finely diced
2 tomatoes, finely diced
1 egg
2 green chilies, minced
1 tbsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp red pepper flakes
1/2 tsp pomegranate seed powder
Fresh cilantro, chopped
Salt to taste
Oil for frying
Instructions
1Combine ground beef, diced onion, diced tomatoes, egg, green chilies, and fresh cilantro in a large bowl. Mix thoroughly with your hands.
2Add crushed coriander seeds, cumin seeds, red pepper flakes, pomegranate seed powder, and salt. Knead the mixture until spices are evenly distributed.
3Divide into 8 portions. Shape each into a flat, broad patty about 1cm thick and 12cm across — the key is thinness for maximum crispiness.
4Heat oil in a large skillet or on a flat griddle over medium-high heat. The oil should shimmer but not smoke.
5Fry patties for 3-4 minutes per side until deeply browned and crispy on the edges while remaining juicy in the center.
6Serve hot with fresh naan, sliced onions, green chutney, and a squeeze of lemon juice on the side.
Did You Know?
The name "chapli" comes from the Pashto word for flat, describing the distinctive broad shape that sets these kebabs apart from all others.