Peshawari Chapli Kebabs with Naan & Mint Raita

Photo: Miansari66 · Public domain · source

Thin, crisp-edged beef patties from Peshawar, packed with crushed coriander, chili, tomato and herbs and fried until lacy. Tucked into warm naan with cooling mint raita and sliced onion.

Ingredients

• 1½ lb ground beef (80/20)
• ¼ cup chickpea flour (besan)
• 1 egg
• 1 medium onion, finely chopped (plus a few slices to serve)
• 2 Roma tomatoes, seeded and finely chopped
• ½ bunch cilantro, chopped
• 1 package mint, leaves chopped (divided)
• 2 green chilies, minced
• 1 tbsp grated ginger
• 3 garlic cloves, grated
• 4 naan
• ¾ cup plain yogurt
• ⅓ cucumber, grated
• 1 lemon, in wedges

From your pantry: 3 tbsp oil, 1 tbsp coriander seeds, coarsely crushed, 1 tsp cumin seeds, 1 tsp red chili flakes, ½ tsp garam masala, 1 tbsp dried pomegranate seeds (anardana), crushed, or 1 tbsp lemon juice, 1¼ tsp salt.

Instructions

1. Toast the chickpea flour in a dry skillet over medium-low, stirring, until it smells nutty and darkens slightly, 3 to 4 minutes. Cool.
2. Mix the beef, toasted flour, egg, chopped onion, tomatoes, cilantro, half the mint, chilies, ginger, garlic, coriander, cumin, chili flakes, garam masala, pomegranate and salt with your hands until sticky. Chill 20 minutes so it holds together.
3. Stir the yogurt with the cucumber, remaining mint and a pinch of salt for the raita.
4. With oiled hands, form 8 balls and press each into a thin patty about 4 inches wide, a bit thinner at the edges.
5. Heat the oil in a large skillet over medium heat. Fry the kebabs in batches until deep brown and crisp, 3 to 4 minutes per side, until 160°F inside. Drain on paper towels.
6. Warm the naan, then serve each with two kebabs, raita, sliced onion and lemon wedges.

Tip: Fry over medium, not high, so the thin patties cook through before the spices scorch. In Peshawar they are fried in beef tallow and often topped with a slice of tomato pressed into one side.

Nutrition per serving

Adapted from My Food Story.

You might also like

Khagina (Pakistani Masala Scrambled Eggs) with Paratha20 min · 500 kcal · 17 g proteinPakistani Chana Chaat with Tamarind & Yogurt25 min · 435 kcal · 23 g proteinPakistani Chicken Karahi50 min · 735 kcal · 57 g proteinBeef Nihari (Slow-Simmered Spiced Beef Stew)240 min · 750 kcal · 40 g proteinChicken Yakhni Pulao with Cucumber Raita75 min · 680 kcal · 41 g proteinPhilly Cheesesteaks with Melty Provolone25 min · 675 kcal · 40 g proteinFrench Dip Sandwiches with Onion Au Jus35 min · 605 kcal · 44 g proteinJamaican Beef Patties with Flaky Turmeric Crust90 min · 670 kcal · 21 g protein