Chappal Kebab - cooking recipe

Ingredients

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

Preparation

Toast the cumin and coriander in a dry skillet until they start to pop, but take care not to burn them.
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.
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.
Fry in a hot skillet in the vegetable oil until browned on both sides.