🇵🇰 Pakistani

Spinach Chapli Kebab

Name: Spinach Chapli Kebab
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; 400 g Spinach; 1 small, grated Onion; 2, diced Tomato; 3 tbsp, for frying Ghee; 1, beaten Eggs; 50 g Gram Flour; 80 g Breadcrumbs; 2 tbsp Pomegranate Seeds

🇵🇰 Pakistani

Flat, crispy-edged kebabs with spinach, tomato and anardana — Peshawar's legendary griddle snack. 22 minutes of mostly hands-off cooking.

Prep 15 min Cook 7 min Serves 4 Medium

Ingredients

Garam Masala1 tsp
Spinach400 g
Onion1 small, grated
Tomato2, diced
Ghee3 tbsp, for frying
Eggs1, beaten
Gram Flour50 g
Breadcrumbs80 g
Pomegranate Seeds2 tbsp

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Chop or mash the spinach 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

For deeper flavour, toast the garam masala in the oil before adding anything wet.

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Watch how it's made

Video: Chicken Chapli Kabab | Spinach Kabab with Full of Iron | Palak ki Tikkiyan |Chicken Hara Bhara Kebab · on YouTube