Chapli Kabab


  • Mutton: ½ kg
  • Makhan (Butter): 2 tbs
  • Piyaz (Onion): 2 medium
  • Namak (Salt): 1¼ tsp
  • Kuti laal mirchen (Red chilli flakes): 2½ tsp
  • Baisan (Gram flour): 3 tbs
  • Sabz mirchen (Green chilies): 4
  • Sabz dhaniya (Green coriander): 2 tbs
  • Kutta dhaniya (Crushed coriander seeds): 2 tsp
  • Kutta zeera (Crushed cumin seeds): 1 tsp
  • Anday (Eggs): 2
  • Garam masala (Whole spices) powder: ½ tsp
  • Tamater (Tomato): 1
  • Lehsan (Garlic) powder: ½ tsp
  • Anar dana (Pomegranate seeds crushed): 1 tsp


Step 1: Add Piyaz (Onion), Sabz mirchen (Green chillies) in a chopper and chop coarsely. Remove extra water from the onion by using a spoon.

Step 2: Add Mutton in a chopper and chop well to make mince. Add chopped onion mixture and chop for a few seconds.

Step 3: Takeout mixture from chopper, add Namak (Salt), Kuti laal mirchen (Chilli flakes), Baisan (Gram flour), Sabz dhaniya (Green coriander), Kutta dhaniya (Crushed coriander seeds), Kutta zeera (Crushed cumin seeds), Anar dana (Pomegranate seeds crushed), Anday (Eggs), Garam masala (Whole spices) powder, Tamater (Tomato), Lehsan (Garlic) powder, mix and marinate for four hours in the refrigerator.

Step 4: Make kabab and shallow fry for 3-4 minutes from both sides.

Serve with Ketchup or Green Raita.

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