Chapli Kebab Recipe – Pakistani Kebab – Beef Chapli Kabab

Chapli Kebab Recipe - Pakistani KebabChapli Kebab Recipe - Pakistani KebabChapli kebab recipe - Pakistani KebabChapli Kebab Recipe - Pakistani Kebab
  • Yield : 300 gms
  • Servings : 12 Kebabs
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m

Chapli Kebab Recipe or Pakistani Kebab or Beef Chapli Kabab is a common dish in Pashtun cuisine and a popular meal in Pakistan and Afghanistan.

Chapli kebab is made from beef or chicken mince, onions, tomatoes, green chilies, coriander powder, cumin powder, salt, black pepper powder, eggs, rice powder and coriander leaves.

Chapli kebab is prepared flat and round and generally served with naan.

The word Chapli comes from the Pashto word Chaprikh, which means “flat”.

I got this recipe from one of my Pakistani friend. Chapli kebab is an easy to make and delicious to eat dish.


  • Minced beef - 250 gm (All water squeezed & cooked with peper powder and salt)
  • Eggs - 2 (Cooked and scrambled with 1 tbsp of butter and salt to taste)
  • Garlic paste - 1/4 tsp
  • Ginger paste - 1/4 tsp
  • Onion - 1 (Finely chopped)
  • Medium tomatoes - 2 (Finely chopped)
  • Green chillies - 2 (Finely chopped)
  • Cumin powder - 1/2 tsp
  • Fennel seed powder - 1/2 tbsp
  • Coriander powder - 1 tsp
  • Black pepper powder - 1 tbsp
  • Red chilli flakes - 1/2 tsp (Adjust as per taste)
  • Fresh coriander leaves - 1/2 cup (Chopped)
  • Rice flour - 2 to 3 tbsp
  • Salt to taste
  • Oil for frying


Step 1

Heat oil in a thick bottomed pan. Saute ginger-garlic paste followed by chopped onion. Once onion become translucent add chopped tomatoes and green chilli. Saute everything together until all the water in tomatoes gets evaporated.

Step 2

Add cumin powder, fennel powder, coriander powder and black peper and mix well. Allow the masala to fry for 1 minute.

Step 3

Add scrambled eggs to the above mixture followed by cooked minced beef, rice powder and red chilli flakes. Then mix everything well and allow to cook for 1 minute.

Step 4

Switch off the flame and add fresh coriander leaves. Mix well and keep aside for 15 minutes to allow the chapli kebab mixture to cool.

Step 5

Heat oil in a pan. Make thin flat chapli kebabs in desired shapes. Deep fry the chapli kebabs one by one until the kebabs turn in dark brown color.

Step 6

Remove kebabs from oil and drain on kitchen towel. Serve with onions, tomatoes and cucumber salad seasoned with lemon juice.

Step 7

Serve hot and enjoy ! 🙂

Cooking is a passion to me,..

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