This recipe originally belongs to the northern areas of Pakistan, specially the name is associated with Peshawer, a historical city situated near Kyber Pass, close to Pak-Afghan border.

At the heart of the old city is Qissa Khwani Bazaar (the market of story tellers)where centuries ago, professional story tellers told stories of love and war at night.

Peshawerites have kept the old tradition alive as they still gather here after work and chat in front of the tea shops adorned with large brass samovars and ceramic teacups.

Here chapli kebabs are a popular street food. “Peshaweri Chapal ” is a traditional footwear which is a cross between sandal and flip-flops, worn by Pakhtun men with shalwar kameez. It has become increasingly popular all over the country for being extremely comfortable-the younger generation considers it very trendy to wear it with jeans.

These kebabs are oblong in shape like the flip flop and represent the street food culture of the region. If you visit the northern areas, specially Peshawer and don’t eat these kebabs then you have missed out a lot.

The Chapli kebabs are cooked on gigantic skillets in animal fat, I’ve used vegetable oil and adjusted the spices to suit global palate. These juicy and moist kebabs can be served with naan bread and also make delicious burger patties.


1 kg chicken or beef mince
1 medium onion, chopped
1 teaspoon red chilli flakes
1/2 teaspoon red chilli powder
1 tablespoon coriander seeds
2 tablespoons dried pomegranate seeds (Anar Dana )
1 tablespoon cumin seeds
2 green chilli peppers, finely chopped
2 tablespoons chick-pea flour or maize flour
Salt to taste
Vegetable oil for frying
Tomato slices for decorating

This Is What You Do:

Place cumin seeds, coriander seeds and anar dana in a dry mill or grinder and grind till they are roughly crushed, not powdered.

In a big mixing bowl combine the mince, onions, chilli flakes, chilli powder, cumin seeds, coriander seeds, ground anar dana, salt and the binding agent of your choice.

Traditionally maize flour is used, it can be substituted with chick-pea flour or gram flour.

Heat 2-3 tablespoons oil in a frying pan on medium heat. Wet your hands, take a handful of the mince mixture( a little less than the size of a tennis ball), spread it on your palm and fingers in an oblong shape or you can make round patties.

Press 1 tomato slice gently into the kebab. Fry 2-3minutes (tomato side down first) on each side or till golden brown. Do not over crowd the pan, fry only 2-3 kebabs at a time. Makes 12 hand sized kebabs.

Enjoy them with mint raita, onion rings and nan bread or make yummy burgers.

Serves 6

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