Chicken Chapli Kebab - cooking recipe

Ingredients

1 kg chicken (Keema, finely minced)
1 teaspoon red chili powder (Pisi Lal Mirch, crushed)
1/2 teaspoon black pepper (Pisi Kaali Mirch, coarsely ground)
1 teaspoon coriander (Dhania, coarsely ground and roasted)
1 teaspoon cumin seed (Sufaid Zeera, roasted and finely ground)
4 green chilies (Hari Mirch, finely chopped)
1 medium onion (finely sliced)
4 tomatoes (finely chopped)
1 bunch fresh mint leaves (Podina, finely chopped)
1 bunch fresh coriander leaves (Hara Dhania)
salt (to taste)
4 tablespoons cooking oil

Preparation

Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.
Take about 1 1/4 tablespoons of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.
Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.