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Beef boneless 1 cup
Chickpeas 1 cup
Whole coriander 1 tsp
White cumin 1 tsp
Garlic cloves 8
Ginger 1 inch
Salt to taste
Whole all spice few
Whole red chilli 8 to 10
Yogurt 1 tbsp

For kabab masala:
Mint ½ bunch
Green coriander ½ bunch
Ginger fine chopped 6
Egg white 1
Rice flour 1 tbsp

Method:
In a large skillet add 1 cup boneless meat, 1 cup chick peas,1tsp whole coriander, 1tsp white cumin, 8 garlic cloves, ginger, a pinch of salt, whole all spice,8-10 whole red chilies and 1 tbsp yogurt with 2 glasses of water. Cook till the meat and chickpeas are tender and the water has dried. Remove from heat and let it cool Grind meat mixture in a food processor. Now add mint, green coriander, ginger chopped, green chilli, egg yolk and rice flour and knead well. Break off 1 tbsp of the mince paste,wet your palm and place it on the centre. Shape it into a smooth flat round shape. Heat a pan and add just enough oil to cover the surface. Add 3-4 kababs at a time and fry on low heat to a crisp golden color.