Chapli Kabab


Chapli Kabab reminds me of my pregnancy with my eldest daughter. I used to have a chapli kabab for breakfast every single day. It sounds super odd but Chapli Kabab, ice cream, and French fries were a must for me daily 🙂 To date, I cannot resist a perfectly spiced, juicy Chapli Kabab, I just don’t have it for breakfast anymore.

Chapli Kabab

Chef Sammy
I used to have a Chapli Kabab for breakfast every single day.
Course Appetizer
Cuisine Indian


  • 1 lb Ground Beef or Chicken
  • 2 teaspoons Coriander seeds crushed
  • 3 teaspoons Cumin seeds
  • 1/2 teaspoon Garam masala
  • 2 teaspoons Red chilies crushed
  • 1 teaspoon Kashmiri red chili powder
  • 1 teaspoon Chat masala
  • 1 teaspoon Ginger paste
  • 1 tablespoon Garlic paste
  • 2 teaspoons Anardana (dried pomegranate seeds)
  • 1 Onion chopped
  • 1 Jalapeno chopped
  • 1 Tomato chopped
  • 1 handful Cilantro chopped
  • 1 Egg
  • 1/4 cup Gram flour roasted
  • 2 teaspoons Ghee (clarified butter) (Salt to taste)


  • Mix all the ingredients and form thin patties.
  • Top with a thinly sliced tomato and shallow fry tomato side down.
  • Don't move it for at least 4-5 minutes then flip it to the other side.
  • These should make about 12 Chapli Kababs
  • Garnish your Chapli Kababs with chopped mint, cilantro, and thinly sliced onions.
  • I love making Chapli Kabab rolls too.
  • I roll them up in a paratha with green chutney, tamarind chutney, sliced onions, lettuce, and ketchup.
  • It makes an insanely delicious meal.
Keyword Meat

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