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Chapal Kabab

A spiced ground beef patty fried until crisp, served with naan and mint chutney.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chapal Kabab

Ingredients

Directions

Prepare the mixture

  1. Mix all the ingredients.

Shape and fry

  1. Make large portions of the mixture, round and 1/2 thickness.

  2. Heat the oil; it must be very hot otherwise you will not get the crisp surface.

  3. When oil is hot, start frying the kababs.

  4. Kababs are ready to serve as soon as the surface gets dark brown.

Serve

  1. Serve with naan and mint chutney.

Nutrition, whole recipe (rough)

445Calories
29 gProtein
29 gFat
16 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Beef100g cooked250
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Ginger + tomatotop 10% of all pairs
    Smell alikemoderate
    Cooked together1,887 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground beef
Forms the body of the kabab and gives it a meaty, binding structure.
Green onions
Add moisture and a mild, fresh allium flavour to the mixture.
Dried red chili
Provides heat and colour to the mixture.
Tomato
Adds moisture and a gentle acidity to the mixture.

The step that matters

Heat the oil until very hot. Hot oil sears the outside of the kabab quickly, forming a crisp, browned crust and limiting oil absorption. If the oil is not hot enough, the kababs soak up fat and turn greasy instead of crisp.

Swap the ginger

How well each one fits the dish's main ingredients (beef, onion, tomato):

  1. Garlicfits better
  2. Cuminfits better
  3. Celeryfits better
  4. Gingerthe original

Fit is the average pairing score against beef, onion, tomato. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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