Beef Chapali with Pineapple Pickle 


Beef Chapali with Pineapple Pickle 

Beef Chapali with Pineapple Pickle. This succulent beef dish is packed full of mouth watering flavours. 

Makes 8


1kg beef mince

1 onion, finely diced

2 long green chillies, deseeded, finely chopped

2 tsp grated ginger

1½ tsp salt

½ tsp freshly ground black pepper

3 tsp ground cumin

2 tsp ground coriander

1 egg, lightly whisked

2 tbsp besan (chickpea) flour

Sliced radishes, to garnish

Coriander sprigs, to garnish

Red onion slices, to garnish


Naan Bread (Makes 8)

3 cups bread flour, plus extra, to dust

2 tsp dried yeast

1½ tsp table salt

1 tsp caster sugar

⅓ cup plain Greek yoghurt

Melted ghee or butter, to grease

2-3 tsp nigella seeds (optional)


Pineapple Pickle (Makes 1½ cups)

2 tbsp ghee or vegetable oil

1 tsp brown mustard seeds

¼ tsp chilli powder

¼ tsp ground turmeric

8-10 curry leaves

½ pineapple (850g), peeled, cored, cut into 2-3cm pieces

¼ cup white sugar

3 tbsp white vinegar


In a medium bowl, combine mince, onion, chillies, ginger, salt, pepper, cumin, ground coriander, egg and flour. Using clean hands, mix well until mixture is elastic. Cover with plastic wrap and set aside in fridge.

To make naan bread, combine flour, yeast, salt and sugar in a large bowl. In a jug, mix 3/4 cup warm water and yoghurt. Make a well in centre of flour mixture, then pour in yoghurt mixture. Mix until a dough forms, adding a little more water, if needed. On a floured benchtop, knead dough for 5-6 minutes, then place in a lightly oiled bowl. Cover with plastic wrap and set aside for 1 hour or until dough has doubled in size.

Divide dough into 8 portions. On a lightly floured benchtop, roll into ovals measuring about 20 x 12cm and 2mm thick. Heat a large frying pan, or barbecue flat plate or grill (for grill lines), over a medium heat. Brush dough ovals with melted ghee or butter. Sprinkle 1 side with nigella seeds, if using, then cook for 2-3 minutes each side or until browned and puffed.

To make pineapple pickle, heat ghee or oil in a medium frying pan over a medium heat. Add mustard seeds, chilli, turmeric and curry leaves, then cook for 1 minute or until aromatic. Stir in pineapple pieces, then sugar and vinegar, and simmer for 15-20 minutes or until softened and slightly jammy in consistency. Set aside.

Preheat barbecue flat plate over a medium heat. Divide mince mixture into 8 patties. Cook for 3-4 minutes, turning, or until browned and cooked through. To serve, arrange beef chapalis on naan, then top with pineapple pickle, and garnish with radish, coriander and red onion.



Short on time? Buy the naan bread. If you like, sprinkle it with garlic powder to make garlic naan, or stuff with a savoury mince filling. Instead of making the pickle, simply serve a bought chutney.



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