Ainy Cooks

capli kebab mainI am a great admirer of my mother’s Chapli Kebabs, she was  expert in kebabs making. I have tasted Chapli kebabs in Nowshera, KPK few years ago. Eating Hot Chapli Kebabs with Tandori Naans was an exciting experience for me.Kebabs were indeed sumptuous which was later topped with the typical Qihva…


Here is my Mom’s recipe which is not at all different in taste from  Nowshera’s kebabs..


Beef mince with fat1 kg
Gram flour2 tbsp
Saltto taste
Red chili powder1 tbsp/ to taste
Pomegranate seeds/ Anar dana (soak in warm water then grind it) 1 tsp
Black pepper crushed1 tsp
Cumin seeds (grind it roughly)1 tsp
Coriander seeds(grind roughly)1 tsp
Whole spice powder/ garam masala1 tsp
Onion (minced)1 medium
Green chillies (minced)4-5
Tomatoes2 medium
Oilfor frying


  • Roast gram flour on flat pan and set aside now take an egg and make scramble egg without using any oil.
  • Mix gram flour and egg in mince.Mix well. Grate onion and mix in mince.
  • Add all spices and again mix well with your hands.
  • Add chopped tomatoes in the mince  OR you can put a slice of tomato on top  after making kebabs.
  • Fry in oil.
  • Serve with naans and Raita.

capli kebab d

3 Responses

Leave a Comment