Degchi
A wide, flat, sandal-shaped minced beef patty from Peshawar, studded with crushed pomegranate seeds, coriander, onion and tomato, then shallow-fried until deep brown and crisp at the edges. The name comes from 'chapal', the Pashto word for sandal. It is street-food royalty across Khyber Pakhtunkhwa, served with naan, onion rings and a squeeze of lemon.
Quick answer: 66 min in total · serves 4 · main ingredients: Minced meat, Onion, Tomato, Coriander · amounts in metric and US
Ingredients
- 500 g 1.1 lb Minced meat, beef, coarsely minced
- 150 g 5 oz Onion, very finely chopped
- 200 g 7 oz Tomato, half finely chopped for the mix, half sliced into rounds for topping
- 3 tbsp 3 tbsp Coriander, finely chopped
- 3 pc 3 pc Green chilli, finely chopped
- 1 tbsp 1 tbsp Ginger, made into a paste
- 1 tbsp 1 tbsp Garlic, made into a paste
- 2 tbsp 2 tbsp Pomegranate seed powder
- 1 tbsp 1 tbsp Coriander seeds, crushed
- 1 tsp 1 tsp Cumin seeds, crushed
- 1 tbsp 1 tbsp Red chilli powder
- 2 tbsp 2 tbsp Gram flour
- 4 tbsp 4 tbsp Cooking oil
- to taste to taste Salt
Steps
Timers run only while this tab is open. The Degchi app keeps them running on a locked phone.
- In a large bowl, combine the beef or mutton mince, chopped onion, chopped tomato, coriander, green chilli, ginger-garlic paste, crushed coriander seeds, crushed cumin, pomegranate seed powder, red chilli powder, gram flour and salt.
- Mix everything together gently by hand until just combined — do not overwork the mince.
- Cover and rest the mixture in the fridge for 30 minutes so the flavours meld together.⏱ Resting the mixture · 30 min
- Divide into 8 equal portions. With wet hands, flatten each into a wide, thin, slightly ragged patty about 10–12 cm across and 1 cm thick, like a sandal sole.
- Press a thin tomato slice onto one side of each patty so it sticks firmly.
- Heat the oil in a wide, flat pan over medium-low heat until a small piece of mince sizzles gently, then lay the kababs in tomato-side down, 3–4 at a time without crowding.
- Fry for 4–5 minutes per side, flipping once and pressing gently with a spatula, until deep brown and crisp at the edges and cooked through (71 °C / 160 °F). Work in two batches.⏱ Shallow-frying · 16 min
- Drain briefly on paper towels, then serve hot with naan, raw onion rings and a wedge of lemon.
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Frequently asked questions
How long does Chapli Kabab take?
66 minutes in total: about 20 minutes of prep and 46 minutes of cooking.
Is Chapli Kabab hard to make?
Degchi rates it medium. The method has 8 steps, and 2 of them have a timer you can start on this page.
How many people does Chapli Kabab serve?
This recipe serves 4. Use the toggle above the ingredient list to see the amounts in metric or US measures. For more or fewer portions, scale every amount in the same proportion, or use the servings control in the Degchi app.
Is Chapli Kabab halal, vegetarian or eggless?
It is marked halal in our recipe data. It is not vegetarian. It has no egg. It contains beef. Check the labels on any packaged ingredients for your own needs.
What will I probably need to buy for Chapli Kabab?
Everyday staples that Degchi counts as pantry basics: red chilli powder, cooking oil, salt. Spice-box items: pomegranate seed powder, coriander seeds, crushed, cumin seeds. Fresh items you will probably need to buy: minced meat, onion, tomato, coriander, green chilli, ginger, garlic. Lentils, grains and other dry goods: gram flour.
Any tips for making Chapli Kabab?
Keep the mince coarse rather than finely ground — it gives chapli kabab its traditional crumbly bite. Flatten the patties as thin as you can; they should be wider than your palm, which is the whole point of the 'chapli' (sandal) shape.
Notes and questions
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