Cherry & Dennis Helper Habitat

Pakistani Chapli Kebab

巴基斯坦查普利肉餅

Pakistani Chapli Kebab — finished dish

Total time: 50 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Flat spiced beef patties with crisp browned edges.

01

Ingredients

Main ingredients

600 g ground beef
1 tomato
1 onion
2 green chillies
1 bunch coriander
1 egg

Seasoning

1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp chilli powder
1 tsp salt
2 tbsp cornflour
3 tbsp oil

Pakistani Chapli Kebab — ingredients

02

Tools

large bowl
frying pan
spatula
board
knife
food thermometer

Pakistani Chapli Kebab — tools

03

Steps

Pakistani Chapli Kebab — Finely dice onion

Step 1

Finely dice onion

Finely dice 1 onion and drain off excess onion juice so the patties hold together.

Pakistani Chapli Kebab — Deseed and dice tomato

Step 2

Deseed and dice tomato

Deseed 1 tomato, dice it finely and blot away excess moisture.

Pakistani Chapli Kebab — Chop coriander and chillies

Step 3

Chop coriander and chillies

Chop 1 bunch coriander and 2 green chillies, adjusting the chilli seeds to the intended heat.

Pakistani Chapli Kebab — Coarsely crush coriander and cumin seeds

Step 4

Coarsely crush coriander and cumin seeds

Coarsely crush 1 tbsp coriander seeds and 1 tsp cumin seeds, leaving a little texture.

Pakistani Chapli Kebab — Mix spices through beef

Step 5

Mix spices through beef

Mix the crushed spices, 1 tsp chilli powder and 1 tsp salt into 600 g ground beef.

Pakistani Chapli Kebab — Add vegetables and egg

Step 6

Add vegetables and egg

Add the onion, tomato, coriander, chillies and 1 egg, mixing until the additions are evenly spread.

Pakistani Chapli Kebab — Bind with cornflour

Step 7

Bind with cornflour

Add 2 tbsp cornflour and mix just until the beef binds without becoming dense.

Pakistani Chapli Kebab — Divide mixture into eight portions

Step 8

Divide mixture into eight portions

Divide the mixture into eight equal portions.

Pakistani Chapli Kebab — Flatten each into a thin patty

Step 9

Flatten each into a thin patty

Flatten each portion into a thin, even round patty and press the edges together so it does not crumble.

Pakistani Chapli Kebab — Pan-fry first side in hot oil

Step 10

Pan-fry first side in hot oil

Heat 3 tbsp oil in a frying pan in batches and fry the first side of the patties until deeply coloured.

Pakistani Chapli Kebab — Turn and cook until browned through

Step 11

Turn and cook until browned through

Turn and cook until both sides are well browned, working in batches rather than crowding the pan.

Pakistani Chapli Kebab — Check centre reaches 75°C and serve。Keep the food core at or above 75°C for 30 seconds.

Step 12

Check centre reaches 75°C and serve。Keep the food core at or above 75°C for 30 seconds.

Probe the thickest centre of every batch to confirm at least 75°C for 30 seconds, then serve four portions.

Common mistakes

Wet mixture
Thick patties
Centre below 75°C

Tips

Deseed tomato to reduce moisture; flatten patties to cook through.