- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 30 g
- 15 g
- 3 cloves
- 1 tbsp
- 1 tsp
- 1 tsp
- 1 tsp
- 1 ½ tsp
- 2 tbsp
- 1 tbsp
- 4 tbsp
Process
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Put the beef mince in a large bowl. Add the finely chopped onion, deseeded tomato, coriander leaves, green chilli, grated ginger and grated garlic.
Add the crushed coriander seeds, crushed cumin seeds, red chilli flakes, garam masala and salt. Mix with your hands for 2–3 minutes until the mixture becomes sticky and holds together.
Sprinkle the gram flour and add the beaten egg. Mix again until evenly combined. If the mixture still feels wet, add the cornflour.
Cover the bowl and rest the mixture in the fridge for 20 minutes so the spices hydrate and the patties hold their shape.
Divide the mixture into 8 equal portions. With damp hands, shape each into a flat round patty about 1 cm thick and 8 cm wide, pressing a slight dip in the centre.
Heat the vegetable oil in a wide frying pan over medium heat until a small piece of mixture sizzles on contact.
Carefully place 3–4 patties in the pan, leaving space between them. Fry for 3–4 minutes per side until deep brown and crisp at the edges, pressing gently with a spatula.
Transfer the cooked kebabs to a plate lined with kitchen paper. Fry the remaining patties in the same way, adding a little more oil if the pan looks dry.
Serve hot with lemon wedges, sliced onion and naan or roti.
Kitchen notes
Kitchen notes
- The most common mistake is a wet mixture: squeeze the chopped onion and tomato in a clean cloth before adding, or the patties will break in the pan.
- Do not overwork the mince after adding the egg; mix just until it holds, otherwise the kebabs turn dense and bouncy.
- Press the patties to an even 1 cm thickness. Thicker patties stay raw in the centre while the outside burns.
- Fry over medium heat, not high. High heat browns the crust before the inside cooks through; the kebab is done when the juices run clear and the centre is firm to the touch.
Substitutions
- beef mince→lamb mince or chicken mince (adjust cooking time for chicken to 4-5 minutes per side)
- gram flour→plain flour or rice flour for a gluten-free option
- cornflour→1 extra tbsp gram flour
- fresh tomato→1 tbsp tomato paste mixed with 1 tbsp water
Storage & reheating
Store cooked kebabs in an airtight container in the fridge for up to 3 days. To reheat, place on a baking tray in a 180°C oven for 8-10 minutes until hot and crisp, or warm in a dry frying pan over medium heat for 2-3 minutes per side. Uncooked shaped patties can be frozen between sheets of baking paper for up to 1 month; fry from frozen, adding 2-3 minutes per side.
FAQ
The questions we get asked most
Why did my chapli kebab fall apart in the pan?
The mixture was too wet or the patties were too thick. Squeeze excess moisture from the onion and tomato before mixing, add the gram flour and egg as binders, and rest the mixture in the fridge for 20 minutes. Shape patties no thicker than 1 cm and press them firmly so they compact.
Can I make chapli kebab ahead of time?
Yes. Shape the patties, place them on a tray lined with baking paper, cover and refrigerate for up to 24 hours. Fry straight from the fridge, adding 1 minute per side. You can also freeze the shaped patties for up to 1 month and fry from frozen.
How do I know when chapli kebab is cooked through?
The patties should be deep brown and crisp on both sides, firm to the touch, and any juices that run out should be clear, not pink. At 1 cm thick over medium heat, 3-4 minutes per side is usually enough. If unsure, cut one open; the centre should be uniformly grey-brown with no pink.
Can I use chicken or lamb instead of beef?
Yes, both work. Lamb mince gives a richer flavour and behaves almost identically. Chicken mince is leaner, so add an extra tablespoon of oil to the mixture and fry for 4-5 minutes per side to ensure it is cooked through without drying out.
Why are my kebabs dry and crumbly?
Lean mince and overcooking are the usual causes. Use beef with at least 20% fat, do not squeeze all the juice from the tomato, and avoid pressing the patties flat while frying. Cook over medium heat and remove them as soon as the centre is firm; they continue to cook for a minute off the heat.
Can I bake or air-fry chapli kebab instead of frying?
Yes. For baking, place patties on a greased tray and bake at 200°C for 12-15 minutes, turning once. For an air fryer, cook at 190°C for 10-12 minutes, turning halfway. Both methods give a firmer, less crisp result than shallow frying, so brush the patties lightly with oil before cooking.
What do I serve with chapli kebab?
Serve with warm naan or roti, sliced raw onion, lemon wedges and a spoonful of plain yogurt or mint chutney. A simple salad of cucumber, tomato and onion with lemon juice balances the richness. For a fuller meal, add jeera rice or a lentil dal.
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