🇵🇰 Pakistani

Chickpeas Chapli Kebab

Name: Chickpeas Chapli Kebab
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; 1 small, grated Onion; 2, diced Tomato; 3 tbsp, for frying Ghee; 2 cans Chickpeas; 1, beaten Eggs; 50 g Gram Flour; 80 g Breadcrumbs; 2 tbsp Pomegranate Seeds

🇵🇰 Pakistani

Flat, crispy-edged kebabs with chickpeas, tomato and anardana — Peshawar's legendary griddle snack. About 35 minutes from fridge to table.

Prep 15 min Cook 20 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Onion1 small, grated
Tomato2, diced
Ghee3 tbsp, for frying
Chickpeas2 cans
Eggs1, beaten
Gram Flour50 g
Breadcrumbs80 g
Pomegranate Seeds2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the chickpeas finely, then mix with the breadcrumbs, egg, grated onion and garam masala.
2
Season generously, then shape into 8 small patties with wet hands.
3
Chill for 15 minutes so they hold their shape in the pan.
4
Shallow-fry in the Ghee over medium heat for 3-4 minutes a side until crusty and cooked through.
5
Drain briefly and serve with yogurt, fresh cilantro and wedges of lemon.

Chef's tip

Prep everything before the heat goes on — pakistani cooking moves fast once it starts.

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Watch how it's made

Video: PESHAWARI CHAPLI KEBAB RECIPE|Pakistani Vlogger Living in London · on YouTube