The chapli kebab recipe originated in the city of Peshawar in present-day Pakistan and is deeply rooted in Pashtun cuisine. These kebabs are easily recognisable because of their flat, patty-like shape, which is actually how the dish got its name – derived from a Pashto word meaning ‘flat’. Unlike many other kebabs that are shaped around skewers, chapli kebabs are pressed into thin discs before frying, like shami kebabs, which helps them cook evenly and develop a crispy exterior with a juicy inside. The traditional chapli kebab recipe begins with minced meat combined with chopped onions, tomatoes, green chillies, fresh coriander, ginger, garlic, and eggs to bind the mixture. Spices such as crushed coriander seeds, cumin, red chilli powder, and dried pomegranate seeds (anardana) are what make the kebab have a distinctive flavour that sets chapli kebabs apart from the rest. Some versions also include maize flour or gram flour to help hold the patties together. The mixture is shaped into flat rounds, sometimes topped with a slice of tomato, and then shallow-fried in oil or ghee until crisp on the edges and tender in the centre. This cooking technique creates the iconic texture that makes the chapli kebab recipe so popular. Once cooked, chapli kebabs are usually served hot with naan, paratha, or flatbread, along with mint chutney, yoghurt dip, and fresh salad.