Photograph of the finished Chapli kebab

India · Chả bò dẹt Peshawar Chapli kebab

Chapli kebab

40 min Hands-on time + 1 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 680 g
  • Photograph of Tomato Tomato 4
  • Photograph of Cornstarch Cornstarch 80 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Onion Onion 1.6
  • Photograph of Coriander seed powder Coriander seed powder 16 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Coriander Coriander 20 g
  • Photograph of Oil Oil 160 ml
  • Photograph of Lime Lime 1

Method

  1. 1 Mix the ground beef with chopped onions, cornstarch, eggs, coarsely ground coriander powder, and chili powder.
  2. 2 Refrigerate for 1 hour, then press into flat, round pieces only 8 mm thick; chapli means slipper, so the cake must be large and thin like that.
  3. 3 Press two slices of tomato onto the surface of each piece of sausage and gently press them together.
  4. 4 Pan-fry with a thin layer of oil for 4 minutes, bottom side down. Do not flip too soon as the patties are very thin and easily broken.
  5. 5 Flip once, fry for another 3 minutes, then squeeze lemon juice over it and serve with flatbread.

With an appliance

  • Charcoal grill 40 min

    Grill over charcoal for 3 minutes on each side, lining the grill with perforated aluminum foil because the meatloaf is thin and will fall through the gaps.

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