This spicy and juicy dish from Pakistan is simply hard to resist

Here is the recipe of chapli kabab of Peshawar from the ongoing Peshawari food festival at Spice Art, Indian specialty restaurant in Crowne Plaza New Delhi Rohini According to lore, the shape of this flat kabab is inspired by the signature sandals made in Peshawar. What makes them delectable is the subtle spicing and juicy combination of the minced meat with herbs. These kababs taste best when served with yoghurt, rice, salad and naan.

Chapli Kebab


Mutton chunks - 500 gms

Chopped onion - 100 gms

Chopped green chilli - 100 gms

Chopped ginger - 10 gms

Salt - to taste

Red chilli powder - 5 gms

Red chilli crushed - 5 gms

Coriander crushed - 5 gms

Cumin seeds crushed - 5 gms

Fresh coriander - 20 gms

Tomato slices, one slice per piece, for garnish

Scrambled eggs - 4 nos.

Mustard oil - for shallow frying

For masala mix

Cinnamon - 5 gms

Clove - 3 gms

Black cardamom seed - 5 gms

Small cardamom seed - 5 gms

Black pepper corn - 5 gms


Mince the mutton chunks with fat. Grind the masala mix and keep aside. Add all the ingredients to the mince with scrambled eggs and mix well.

Take 50 gms of mixture, shape it like a patty and press it into a flat shape in a way that your fingers leave a mark on top. Apply tomato slice on top. Take a non-stick pan and shallow fry it in hot mustard oil. Serve hot with mint chutney.

Chef Hardev Singh Saini, Chef-de-cuisine of Spice Art, Crowne Plaza New Delhi Rohini boasts an experience of over 27 years in the industry. With his heart and soul, he carves out each dish with a modern twist. Chef Hardev brings with him specialization in global cuisine as he has spent majority of his career managing the coffee-shops of numerous hotels. Prior to this, Chef Hardev has mastered his skills in hotels like Jaypee Siddharth, India Habitat Centre and Hyatt Regency Delhi.