A wide, flat, crisp-edged minced meat patty from Peshawar, packed with crushed coriander seed, pomegranate seed and green chilies, traditionally shallow-fried in a thin layer of oil until lacy at the edges. The name comes from 'chapli', the Pashto word for sandal, describing its broad shape.
Mix the kebab base
In a large bowl, combine the minced beef, onion, tomato, green chilies, coriander seeds, pomegranate seeds, ginger, garlic, chili powder and salt.
Bind the mixture
Crack in the egg and add the cornflour, then knead the mixture firmly with your hands until it holds together.
3 minRest the mixture
Cover the bowl and let the mixture rest in the refrigerator so the flavors settle and the meat firms up.
Shape the patties
Divide the mixture into portions and flatten each one into a wide, thin oval patty about half a centimeter thick.
Fry the kebabs
Heat the oil in a wide flat pan over medium heat and fry the patties in a single layer until deep golden and crisp on the first side.
Flip and finish
Flip each kebab carefully and fry the second side until equally crisp and cooked through.
5 minServe
Serve the chapli kebabs hot with lemon wedges, raw onion rings and naan.
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