Chapli/Chappal Kabab

Ingredients

Beef mince 2 lbs (10% fat)
Onion 2 large
Green chili 3-6 adjust the heat according to your preference
Coriander leaves 1/4 cup
Tomato 1 chopped
Crushed red chili 1 tbsp
Salt 1/2 tbsp
Turmeric 1/4 tsp
Cumin seeds 1 tbsp
Coriander seeds 1 tbsp
Dry Pomegranate 1.5 tbsp
Corn meal 1/4 cup fine grind
Eggs 2
Butter 1 tbsp
Oil for frying

Method

Dry roast cumin and coriander seeds and crush them roughly.
Chop onions, green chili and coriander leaves very finely.
Chop tomato roughly.
Crush the pomegranate seeds with the mortar and pestle but don't make paste.
Heat the butter in a pan and scramble the eggs half way through. Don't let them cook completely as they should still be very soft. 
Put mince in a bowl and add everything in it. Mix until everything is incorporated well. Ideally let rest in the fridge for 1-2 hours.
Heat an inch of oil in a heavy bottomed pan.
Make oval kababs about the size of your hand and fry on medium heat until golden and crisp on both sides.
Serve with tomato and walnut chutney and hot naans or Paratha.

Chapli/Chappal Kabab