For an authentic taste, the ground meat should contain at least 20% fat – this is what guarantees juiciness. The vegetables (onion and tomatoes) should be chopped into the smallest possible pieces to help with shaping. If you do not have corn flour, you can use chickpea flour (Besan).
In a bowl, mix the ground meat, minced onion (squeeze it if it is very juicy), tomatoes, and chillies.
Add the egg, flour, crushed coriander seeds, Garam Masala, salt, black pepper, and red pepper.
Mix the mixture thoroughly with your hands for about 5 minutes until all the ingredients are combined and sticky. Let it rest for 10 minutes.
Lightly grease your hands with oil or water. Take a large handful of the mixture (about 100 g).
Form very thin and wide, flat patties (approximately 1-1.5 cm thick and 10-12 cm in diameter). If desired, you can press a small piece of tomato onto the top of each kebab for garnish.
Heat the oil in a pan over medium-high heat.
Carefully place the kebabs in the hot oil. Fry on one side for 4-6 minutes until brown and crispy.
Flip and fry on the other side until fully cooked through (the internal temperature should reach 74 °C (165 °F)).
Remove and drain on paper towels to remove excess oil.
Chapli Kebap is traditionally served with Naan bread, fresh herbs (especially coriander and mint), and a cold yogurt sauce Chatni (as with Mantu or Bolani) or a tomato salsa.