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Chapli Kabab Sliders

Chapli kabab sliders are a twist on the traditional Pakistani chapli kabab. Mini slider buns are topped with green chutney raita, crispy and crunchy chapli kabab patty, tangy tamarind chutney, and your favorite toppings. Enjoy the classic chapli kabab flavors in a mini version that’s easy to eat and serve. It’s the perfect appetizer for a dawaat, a birthday party, a high tea, or just to have with your shaam ki chai (evening tea).  

Course Afternoon Tea, Dinner, Lunch, Snack
Cuisine Afghani, Pakistani
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings 8 people
Calories 100 kcal

Ingredients

For the spice blend:

  • 1 ½ tablespoon dried pomegranate seeds see note 1
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 ½ - 2 teaspoon red chili flakes
  • 1 - 1 1/2 teaspoon salt

Green chutney raita:

  • 4 tablespoons yoghurt
  • ½ bunch coriander leaves chopped
  • 1 green chili
  • Salt to taste

For the chapli kabab mixture:

  • 500 g turkey mince (high fat content) see note 2
  • 2 medium / 400g onions
  • 2 tablespoons coriander leaves chopped
  • 2 green chilies
  • 1 teaspoon salt
  • 2 small tomatoes deseeded and chopped
  • 1 small tomato sliced (for garnish)
  • 2 eggs
  • ½ - ¾ cup chickpea flour / gramflour roasted (bhuna besan)

Assembly:

  • 16 slider buns toasted
  • Butter for toasting (optional)
  • 8 tablespoon tamarind chutney
  • 2 small onions, sliced
  • 2 small tomatoes, sliced

Instructions

Prepare the spice mix:

  1. Dry roast the cumin seeds on a frying pan till they release their aroma and then take them off the heat. Coarsely crush them using a mortar pestle, or in a spice grinder.

  2. Dry roast the coriander seeds on a frying pan till they release their aroma and then take them off the heat. Coarsely crush them using a mortar pestle, or in a spice grinder.
  3. Coarsely crush the pomegranate seeds in a mortar and pestle, or in a spice grinder and set aside. If you don’t like the texture of the pomegranate seeds, it’s possible to use pomegranate seeds powder.
  4. It’s possible to ground the cumin seeds, coriander seeds and pomegranate seeds together in a spice grinder as well. Just make sure they are coarsely ground, and not turned into fine powder.
  5. Place the roasted and crushed cumin seeds, roasted and crushed coriander seeds, crushed pomegranate seeds, red chili flakes and salt in a small bowl. Mix well.

Prepare the green chutney raita:

  1. Place yoghurt, coriander leaves, green chili and salt in a blender. Blend till smooth and keep in the fridge.

For the chapli kabab:

  1. Finely chop the onions or pulse them a few times in a food processor. Place the onions in a muslin cloth (or cheesecloth) and squeeze to remove as much water as possible. Set aside.
  2. Whisk one of the eggs in a small bowl and set aside. Heat oil in a small frying pan, and add the whisked egg. Cook the egg in the form of scrambled egg and set aside.

  3. Place the turkey mince in a bowl. Add the onions, the green chilies, chopped coriander leaves, the scrambled egg and the spice mixture. Mix thoroughly. The best way to mix the chapli kabab mixture is to use your hands and knead the ingredients together for 2 – 4 minutes.
  4. Keep the mixture in the fridge for about an hour to marinate and chill.
  5. Remove the chapli kabab mixture from the fridge, and then add the chopped tomatoes, raw egg, and chickpea flour. Start off with adding ½ cup chickpea flour (besan), and then add more if needed. Mix thoroughly.

  6. Heat oil in a large frying pan. Once the oil is hot, do a taste test by frying off a small patty. If needed, adjust salt and spices. In case the mixture is breaking, add some more chickpea flour to bind the kababs together.

  7. Once you are satisfied with the seasonings in the mixture, portion out some of the mince mixture to form a small patty. Chapli kababs are on the thinner side so flatten the mixture accordingly.

  8. Press a tomato slice on top of the patty, and then fry the chapli kababs tomato side down. Let the chapli kabab fry for about 2 – 3 minutes, then flip over and fry on the other side till crispy and golden brown. Once you flip the patty, the tomato will have caramelized and turned a beautiful reddish-brown colour.

Assembly:

  1. Cut the slider buns in half. Toast on a frying pan or tawa till light golden. I like to butter the buns, and then toast for additional flavor.

  2. Spread green chutney raita on the bottom of the slider bun. Top off with the chapli kabab (keeping the tomato side on top), sliced onion, sliced tomatoes, tamarind chutney, and then the top of the bun. Serve with more green chutney raita on the side.

  3. This recipe makes about 15 - 16 chapli kabab sliders. Serving size is 1 - 2 sliders as an appetizer or snack, and 3 - 4 sliders if served for lunch or dinner.

Recipe Notes

  1. Dried pomegranate seeds are known as anardana and can be found in seed format, as the powdered version. In these kababs the seed version is used, and it is coarsely ground then added to the mince mixture. If you don’t like the texture of the seeds, it’s possible to use pomegranate seed powder (anardana powder). The dried pomegranate seeds can be found at Indian, Pakistani or Persian grocery stores easily, or any supermarket that specializes in ethnic spices.
  2. I prefer to make chapli kababs with turkey mince as it’s what is easily available to me. However, chapli kababs are best made with mince that has a high fat content (20% – 30%) such as beef or lamb mince. It is possible to use chicken mince as well, but in that case use chicken mince that has been processed from chicken thigh and not chicken breast.
  3. The filling of the chapli kabab is up to you. You can add lettuce, other salad greens or green chutney. You can skip the onions and tomatoes or add other vegetables. You can also add a slice of cheese, mayo, garlic sauce, or peri peri sauce. You can also use burger buns to make chapli kabab burgers.