Originates from northern Pakistan and Afghanistan, especially popular among Pashtun communities.

The name “Chapli” comes from the Pashto word “chaprikh”, meaning flat, reflecting its signature shape.

Made with coarsely ground beef or mutton, giving it a hearty, rustic texture.

Infused with aromatics and fresh herbs:

Finely chopped onions, green chilies, coriander, and mint.

Spiced with a bold blend of:

Garam masala, crushed cumin, coriander seeds, red chili powder, and sometimes sumac or anardana (dried pomegranate seeds) for tanginess.

Gram flour (besan) or crushed wheat is used as a binding agent to maintain structure without drying it out.

Formed into flat, disc-shaped patties by hand.

Shallow-fried in oil until the edges are crisp and the center remains juicy.

Occasionally topped with a whole egg yolk or a sunny-side-up fried egg for extra richness and visual flair.

Typically served with naan, green chutney, lemon wedges, and sliced onions — perfect as an appetizer or a hearty main.

Enjoyed your video! It captured the texture and sizzle beautifully.