Chapli kebab

PREPARATION

1. In a pan, add 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 tablespoon dried pomegranate seeds, 1/2 tablespoon fennel seeds and roast for 1 minute.

2. Now, crushed them lightly to get a coarse powder. Set aside.

3. Then, in a mixing bowl, add 1 teaspoon red chili, 1/2 tablespoon paprika, 1 tablespoon chilli flakes, 1 teaspoon turmeric, 1/2 teaspoon black pepper powder, 1/2 teaspoon ginger powder, 1 teaspoon black salt,

1/2 teaspoon garlic powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, prepared crushed ,masala and mix it well.

4. In a another mixing bowl, add 1 kilogram mutton keema, 100 grams onions, 100 grams tomato, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1 tablespoon green chili, 10 grams coriander, 30 milliliters

butter, 50 grams fresh cream, 30 grams corn flour, 1 teaspoon salt, prepared masala and mix it well to combine and refrigerate for 1 hour.

5. Take some mutton mixture in your hand and flatten it with the help of your fingers.

6. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.

7. Now, in a mixing bowl, add 30 grams mint, 30 grams coriander, 100 grams onions, 1 tablespoon lemon juice, 1/2 teaspoon black salt and blend it into a smooth paste.

8. Serve.