Chapli Kabab

Instructions

1. 1 Combine the ground beef with the diced onion, drained diced tomatoes, green chilies, cilantro, pomegranate seeds, crushed cumin seeds, crushed coriander seeds, chili flakes, egg, corn flour, and salt in a large bowl. Mix thoroughly with your hands for five minutes.
2. 2 The mixture should be well-combined and slightly sticky but still shapeable. The tomatoes and onions should be visible as distinct pieces throughout the meat, not pureed. Refrigerate the mixture for thirty minutes to firm up for easier shaping.
3. 3 Divide the mixture into eight portions. Shape each portion into a flat, round patty about twelve centimetres in diameter and one centimetre thick. The patties should be thin and wide, which is the defining characteristic of Peshawar-style chapli kabab.
4. 4 Heat vegetable oil in a large skillet to about five millimetres depth over medium-high heat. The oil should shimmer but not smoke. Carefully slide the patties into the hot oil, cooking no more than two at a time to maintain the temperature.
5. 5 Fry for four to five minutes per side without pressing down on the patties. The first side should develop a deeply browned, crispy crust before flipping. The visible pomegranate seeds and whole spices should be seared into the surface creating an aromatic crust.
6. 6 Remove the cooked chapli kababs and drain briefly on a wire rack. Serve hot with warm naan bread, yogurt-mint chutney, sliced onion rings, and a fresh tomato-cucumber salad. These are the signature street food of Peshawar and taste best eaten immediately.