AI-generated photo.
Pakistani · Iconic, Peshawar · Pakistan
Chapli kebab
Also called chapli kabab
Chapli kebab (chapli kabab), a Peshawar plate from Pakistan.
Pai editors’ mark 5 / 5
Plan, list, and collections
Chapli kebab is cooked in Peshawar as its own plate, not as a copy of a restaurant menu. Fold tomato, chili, and coriander into the beef and fry the patties until they are cooked through and the edges crisp. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
85
Health score
Light & nourishing
Moderate
Richness
Gentle
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 35%
- Carbs 9%
- Fat 56%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Suits · High protein
About 29.3 g of protein in the serving.
Suits · Low sodium
About 388 mg of sodium, under the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Ground beef, 90% lean246 kcal
- Neutral oil55 kcal
- All-purpose flour23 kcal
- Tomato7 kcal
- Ground coriander3 kcal
- Ground cumin2 kcal
Glycemic load
Estimated glycemic load for this count: 4.4. The bands come from the ingredient table.
Portion
One serving, as written, is about 338 kcal.
Allergens. Gluten, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 254 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Serve three-quarters of the plate.
The seasoning stays. The calories fall with the portion. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 338 kcal | 17% |
| Protein | 29.3 g | 59% |
| Carbohydrate | 7.4 g | 3% |
| Fiber | 1.3 g | 5% |
| Total sugars | 1.2 g | 2% |
| Fat | 20.7 g | 27% |
| Saturated fat | 6.5 g | 33% |
| Cholesterol | 91 mg | 30% |
| Sodium | 388 mg | 17% |
| Potassium | 592 mg | 13% |
| Calcium | 36 mg | 3% |
| Iron | 4.1 mg | 23% |
| Magnesium | 40 mg | 10% |
| Zinc | 6.9 mg | 63% |
| Vitamin A | 35 mcg | 4% |
| Vitamin C | 9.6 mg | 11% |
| Vitamin D | 0.1 mcg | 1% |
| Vitamin E · estimate | 1.1 mg | 7% |
| Vitamin K · estimate | 29 mcg | 24% |
| Thiamin (B1) | 0.1 mg | 11% |
| Riboflavin (B2) | 0.3 mg | 20% |
| Niacin (B3) | 7.8 mg | 49% |
| Vitamin B6 · estimate | 0.6 mg | 33% |
| Folate · estimate | 29 mcg | 7% |
| Vitamin B12 | 3.1 mcg | 129% |
Low-confidence marks sit on glycemic load or on vitamins the USDA row left blank. Those vitamins are filled from a food-group reference and labeled as estimates. Reported USDA values, including zeros, are kept. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- Protein is high enough to make the meal satisfying.
- Sodium stays in a comfortable range.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Slotted spoon
- Thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
Ground beef, 90% lean4 patties560 g
Tomato1 tomato160 g
Cilantro0.5 cup15 g
Ground coriander1 tsp4 g
Ground cumin0.5 tsp2 g
Thai chili3 chilies8 g
All-purpose flour2 tbsp25 g
Neutral oil2 tbsp27.47 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Serve three-quarters of the plate.. The seasoning stays. The calories fall with the portion.
Method
AI-generated photo.
1Set out a scale and the equipment for Chapli kebab. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh ground beef, 90% lean, tomato, cilantro, ground coriander, ground cumin, thai chili, all-purpose flour, neutral oil, kosher salt. Chapli kebab is cooked in Peshawar as its own plate, not as a copy of a restaurant menu. Fold tomato, chili, and coriander into the beef and fry the patties until they are cooked through and the edges crisp. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Chapli kebab is cooked in pakistan. Also called chapli kabab. Fry in small batches so the oil temperature does not crash.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Chapli kebab, until the edges take a little color. Drain fried food on a rack, not on a piled paper towel that traps steam.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Chapli kebab at 350°F / 177°C oil. Start checking at 5 minutes. Chapli kebab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
Fry 5 min
- 🇵🇰 PakistanSouth Asiaicon-pakistan-chapli-kebab-step-4
Chapli kebab, step 5
Step 5 · Chapli kebab
5Check the center of Chapli kebab, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇵🇰 PakistanSouth Asiaicon-pakistan-chapli-kebab-step-5
Chapli kebab, step 6
Step 6 · Rest 5 min
6Rest Chapli kebab for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in pakistan, with the sauce or garnish that belongs to it. Film Chapli kebab in this shot order and no other: a blender lid held down for the puree; aromatics softening without color; the slice or ladle hitting a warm plate; a cooling rack and a waiting towel. Slate words for the editor: trivet, reduce, glaze, vapor, linen, apron, peel, honeyed, crisp, ripple.
Rest 5 min
How you know it is done
Chapli kebab is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
If it goes wrong
- Chapli kebab looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Chapli kebab turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Chapli kebab, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Chapli kebab is one of the plates people ask for by name from Peshawar.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fold tomato, chili, and coriander into the beef and fry the patties until they are cooked through and the edges crisp.
Allergens in the required list: Gluten, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.