Turkey Chappali "Kebabs" --Madhur Jaffrey

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This was so easy and delicious!!!

Preparation time:
Cooking time:

Difficulty: Easy - for beginners


2 T natural yoghurt

1 lb ground turkey

3/4 tsp salt

1 T whole coriander seeds

1 tsp whole cumin seeds

4 T finely chopped fresh mint

1/2 tsp crushed red chilli flakes

1 T peeled and finely grated fresh ginger

5 T olive oil or rapeseed oil


Chappali Kebabs, popular thorughout much of Pakistan but orignating near its borders with Afghanistan, are actually beef patties shallow-fried in the fat rendered from the tail of a fat-tailed sheep. This is a version using turkey meat and can even be served in a hamburger bun.

Put the yoghurt in a small sieve and set it over a cup to strain as you prepare the rest of your ingredients (10 minutes will do, but longer will not hurt)

Lightly crush the coriander and cumin seeds with a mortar and pestle

Put the strained yoghurt and all the remaining ingredients except the oil in a bowl. Mix well. Cover and refrigerate for at least an hour or as long as 24 hours, so that the flavours mingle.

Divide the chappali mixture into 2" balls and flatten on wax paper to make patties.

Put the oil in a large frying pan and set over a medium-high heat. When hot, put in as many patties as will fit easily and fry for about 1 minute on each side, or until browned. Turn the heat down to medium-low and continue to cook, turning frequently, until the juice run clear when the patties are pressed. Serve hot.

yum yum. I served with green bean poriyal and Trader Joe's premade Dal Makhani. An easy and deelish dinner.


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