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Chapli Kababs

Chapli Kababs is a popular Asian Side Dish
Author :
Category :
Course :
Side Dish
Cuisine :
Technique :
Shallow Fry
Difficulty :
Preparation Time :
30 minutes
Servings :
Serves 4
Rated 3 based on 100 votes


1/2 kg - minced Meat (beef or lamb)

1/2 tsp - Red Chilli powder

1/2 tbsp - roasted whole Coriander seeds

1/2 - tbsp roasted coriander seeds, coarsely ground

3 - green chillies, chopped finely

1/4 tsp - black pepper powder

1/2 tsp - cumin powder

1 - onion, finely chopped

1/4 cup - finely chopped Spring onion

1.5 cup - finely chopped Coriander leaves

1/2 cup - finely chopped Mint leaves

Salt as per taste

1 - Egg

Oil for shallow frying


  1. Mix well all the ingredients with the mince, except oil. Keep aside for 30 minutes.
  2. Roll the mixture into round balls (approx. 1.5 tbsp of mixture for each ball).
  3. Flatten (press by palms) the balls.
  4. Heat oil for shallow frying.
  5. Shallow fry the kababs till golden brown from both the sides.
  6. Serve it hot with breads.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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