Entree: Pakistan – Khyber Pakhtunkhwa – پشاوری چپلی ➤ Peshawari Chapli (spiced flattened beef kebab from Peshawar)

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 20 min

Total 35 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, preferably 80/20 fat
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1 medium onion, finely chopped, approx. 3 7/8 oz (110 g)
- 2 tbsp (30 g) fresh cilantro, finely chopped
- 2 green chilies, finely chopped, approx. 0.42 oz (12 g)
- 1 medium tomato, finely chopped, approx. 4 1/4 oz (120 g)
- 1 tbsp (15 g) ginger-garlic paste
- 2 tbsp (16 g) toasted coriander seeds, coarsely ground
- 1 tsp (2 g) toasted cumin seeds, ground
- 1 tsp (5 g) red chili flakes (adjust to taste)
- 1 tsp (5 g) garam masala
- 1/4 cup (30 g) cornmeal or fine semolina (suji) for binding
- 1 tsp (6 g) salt, or to taste
- 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- 1 tbsp (15 ml) lemon juice (optional)

Show original ingredient measurements

- 1 lb (454 g) ground beef, preferably 80/20 fat
- 1 large egg, approx. 50 g
- 1 medium onion, finely chopped, approx. 110 g
- 2 tbsp (30 g) fresh cilantro, finely chopped
- 2 green chilies, finely chopped, approx. 12 g
- 1 medium tomato, finely chopped, approx. 120 g
- 1 tbsp (15 g) ginger-garlic paste
- 2 tbsp (16 g) toasted coriander seeds, coarsely ground
- 1 tsp (2 g) toasted cumin seeds, ground
- 1 tsp (5 g) red chili flakes (adjust to taste)
- 1 tsp (5 g) garam masala
- 1/4 cup (30 g) cornmeal or fine semolina (suji) for binding
- 1 tsp (6 g) salt, or to taste
- 3 tbsp (45 ml) vegetable oil for frying, plus more as needed
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. In a large bowl combine the ground beef, beaten egg, finely chopped onion, cilantro, green chilies, tomato, ginger-garlic paste, ground toasted coriander, ground cumin, red chili flakes, garam masala, cornmeal, and salt. Mix thoroughly by hand until evenly combined and slightly sticky.
2. Taste a small piece by frying a teaspoon of the mixture; adjust seasoning with more salt or chili if needed. Stir in lemon juice if using.
3. Divide the mixture into 8 equal portions and shape each into a flattened round patty about 3/4 inch (2 cm) thick and 3½ inches (9 cm) across, pressing gently so edges are slightly coarse (traditional Chapli have textured edges).
4. Heat oil in a heavy skillet over medium-high heat. Fry the patties in batches, 2 to 3 minutes per side, pressing gently with a spatula until a dark golden crisp crust forms and the interior is cooked through, about 6 to 8 minutes total per patty depending on thickness.
5. Drain briefly on paper towels and serve hot with naan or rice, sliced onions, lemon wedges, and chutney or raita customary to Khyber Pakhtunkhwa.