Best Beef Chapli Kabab (Flourless) Recipe

Chapli kabab is one of the specialities of Pashtun cuisine. The name of chapli kabab is derived from Pashto word ‘Chaprhikh’ means ‘flat’ hence the shape of these kababs: flat as a disc. No Pashtun spreads are complete without these succulent kababs.

In the authentic recipe of chapli kabab, flour is used which act as a binding agent, but this version of mine is without flour and the taste is near authentic. There is a secret step to follow, so that without adding flour, the kabab binds together and don’t break while frying. They are crispy on the outside yet soft on the inside. The best part is that there is no marination required. With vibrant colour and melt in mouth flavour, these kababs are elegant to serve. I always make a batch of these kabab and store in freezer and then reheat them in AirFryer for quick lunches or use them to make kabab karahi.

Serve with naan if you are not avoiding carbs, otherwise with salad and mint chutney will make it a complete meal to warm you up. Check out the easy recipe below. I hope it is of help to you.

How to serve these kababs?

• Squeeze a lemon over them just before serving. Serve with naan, salad and mint chutney and you are sorted for the day.
• These kebabs make a great bun filling with lettuce and mint chutney.
• They are also best for kids’ lunchboxes.
• You can also make kabab karahi using these kababs.

Secret tip for binding the chapli kabab without using flour!

If you are not using flour, grind the prepared mixture in a grinder (to a consistency shown in the recipe pictorials below) before adding tomatoes and eggs. This step will help binding the kabab together and will keep it from falling apart while frying.

Suggestions:

• To Store: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
• To Freeze: You can also make a big batch (90% done) and store them in an airtight container for up to 2 months.
• Reheating:
  • I often make a batch of these kababs (90% done), store in freezer and then reheat in AirFryer (without thawing) for quick lunches.
  • You can also reheat them in microwave. To make them little crispier, give them some more time in microwave.
  • They can also be reheated on the stovetop over low to medium heat.

Recipe Notes:

• If you are using flour, just skip the grinding step before adding tomatoes and eggs.
• Make sure to remove the inner flesh of tomatoes so there is no water left in the mixture.
• Add tomatoes just before frying otherwise they will release water and will make the kabab to fall apart while frying.
• Feel free to adjust the spices to your liking.
• Mutton or chicken can also be used instead of beef.
• Don’t use much oil for frying if you are using high fat ground meat.
• You can also grill them or fry in the grill pan for that beautiful char.

Tips to make these kababs healthier:

• To make the kababs healthier, you can fry them in clarified butter.
• You can also add a few spoons of ground flaxseed to the mixture for maximum health benefits (consuming flaxseeds is like eating salmon). It also helps in binding.

Recipe Pictorials:

More kebab recipes:

• Adana Kebab
• Tawa Beef Kabab
• Tuna Potato Kebab

Some specialities of Pashtun cuisine:

• Shinwari Mutton Karahi
• Kabuli Pulao

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Flourless Chapli Kababs

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Course: Main Course

Cuisine: Pakistani

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 5

Author: Farhana

Ingredients

• 6 medium onions (halved)
• 6 green chilies (whole)
• 1 kg minced beef
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon Himalayan pink salt
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder
• 2 tablespoons garam masala
• 2 tablespoons dried pomegranate seeds (anardana)
• 2 tablespoons red chili flakes
• 2 tablespoons coriander seeds (slightly crushed)
• ¼ cup coriander (fresh or dried)
• 1 cup tomatoes (deseeded and diced)
• 2 eggs
• oil (for frying)

Instructions

• Grind the onions and green chilies together in a grinder.
• In a large bowl, combine the minced beef with the ground onion-chili mixture, garlic, ginger, salt, cumin powder, coriander powder, garam masala, pomegranate seeds, red chili flakes, half of the crushed coriander seeds, and chopped coriander. Mix well.
• Grind the entire mixture again briefly for a finer texture.
• Gently fold in the diced tomatoes and eggs.
• Divide the mixture into 8 equal portions. Shape each into a ball and flatten slightly to form kababs.
• Sprinkle the remaining crushed coriander seeds on each kabab and press lightly to stick.
• Heat oil in a frying pan over medium heat and fry the kababs in batches until golden brown on both sides.
• Remove and place on paper towels to drain excess oil.
• Serve hot on a platter, squeeze fresh lemon juice over the kababs, and enjoy with naan, mint chutney, and salad! And remember “COOKING IS EASY!”

Notes

• Remove the inner pulp of the tomatoes and add them just before frying to prevent excess moisture and keep the kababs from falling apart.
• You can substitute beef with mutton or chicken if preferred.
• If using high-fat ground meat, use less oil for frying.