Chappal Kebab

• 1 tablespoon chickpea flour
• 1 1/2 lbs ground beef (or ground lamb)
• 6 -7 tablespoons cilantro, chopped
• 2 -3 green chilies, chopped fine
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons coriander seeds
• 1 teaspoon ground black pepper
• 1 1/4 teaspoons salt
• 1/2 egg, beaten
• 3 -4 tablespoons vegetable oil

1. Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
2. Put all ingredients into a big bowl and work it together with your hands, as if you were making a meatloaf. Once it has formed a workable mass, knead it for a few minutes to make the meat smoother.
3. Press into small patties, as thin as you can possibly make them. Mine are about five inches across when they're raw, but shrink a lot during cooking. I find pressing between two sheets of cling film (Saran Wrap or similar) helps me get a really fine patty in one piece.
4. Fry in a hot skillet in the vegetable oil until browned on both sides.

chickpea flour, ground beef, cilantro, green chilies, cumin seeds, coriander seeds, ground black pepper, salt, egg

Taken from www.food.com/recipe/chappal-kebab-375644 (may not work)