Entree: Pakistan – Pashtun Cuisine – پشاوری چپلی ➤ Peshawari Chapli (Pan-fried spiced minced meat patty from Peshawar, richly seasoned and crisped on the outside)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef, approx. 80–85% lean
- 1 medium onion, finely chopped (~5 1/4 oz (150 g))
- 2 medium tomatoes, finely chopped (~8 1/2 oz (240 g))
- 2 green chilies, finely chopped
- 1/2 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tsp (10 g) toasted coriander seeds, crushed
- 1 tsp (5 g) roasted cumin seeds, ground
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) garam masala
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (8 g) crushed dried pomegranate seeds (anardana) or 1 tsp (2 g) anardana powder
- 1 large egg, beaten
- 1/4 cup (30 g) fine cornmeal or 1/4 cup (30 g) gram flour (besan) as binder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for frying plus additional as needed
- 4–6 thin tomato slices for pressing on patties while frying (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef, approx. 80–85% lean
- 1 medium onion, finely chopped (~150 g)
- 2 medium tomatoes, finely chopped (~240 g)
- 2 green chilies, finely chopped
- 1/2 cup (15 g) fresh cilantro (coriander) leaves, chopped
- 1 tbsp (15 ml) ginger-garlic paste
- 2 tsp (10 g) toasted coriander seeds, crushed
- 1 tsp (5 g) roasted cumin seeds, ground
- 1 tsp (5 g) red chili powder (adjust to taste)
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) garam masala
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (8 g) crushed dried pomegranate seeds (anardana) or 1 tsp (2 g) anardana powder
- 1 large egg, beaten
- 1/4 cup (30 g) fine cornmeal or 1/4 cup (30 g) gram flour (besan) as binder
- 1 tsp (5 g) salt, or to taste
- 2 tbsp (30 ml) vegetable oil for frying plus additional as needed
- 4–6 thin tomato slices for pressing on patties while frying (optional)

Instructions

1. In a large bowl combine ground beef, finely chopped onion, tomatoes, green chilies, chopped cilantro, ginger-garlic paste, crushed coriander, ground cumin, red chili powder, turmeric, garam masala, black pepper, crushed anardana, beaten egg, cornmeal (or gram flour) and salt. Mix thoroughly until evenly combined.
2. Divide mixture into 8 equal portions and shape each into a flat round patty about 1/2 inch (1.25 cm) thick. Press a thin tomato slice onto the top of each patty if using.
3. Heat 2 tbsp (30 ml) vegetable oil in a large heavy skillet over medium-high heat. Test oil with a small piece of mixture — it should sizzle immediately.
4. Fry patties in batches without crowding, about 3–4 minutes per side, pressing gently with a spatula for even contact to develop a crisp crust. Add more oil between batches if needed for shallow frying.
5. Once cooked through and golden-brown on both sides, transfer patties to a paper towel-lined plate to drain briefly.
6. Serve hot with naan, chapati, or plain rice and accompaniments such as yogurt raita, sliced onions, and lemon wedges.