Chapli Kebabs

1cup tomatoes, finely chopped

2 Tbsp ginger, crushed

2 Tbsp garlic, crushed

1 egg

2 Tbsp green chillies, finely chopped

2 Tbsp coriander, finely chopped

1 Tbsp crushed chilli flakes

1 Tbsp salt

1 tsp garam masala

1 tsp cumin powder

1 Tbsp coriander seeds

2 Tbsp pomegranate seeds, crushed

2 Tbsp cornflour

1 tomato, sliced

1 cup oil, in a bowl

DIRECTIONS
1. Mix all ingredients except oil in a large bowl. Refrigerate 2 hours to marinate.

2. Dipping fingers in oil, pull out about 1 cup portions of meat mixture and form into a ball.

3. Spread a light layer of oil in circle on working space, about the width of your hand.

4. Put chicken mixture ball on oiled surface and pat down into a ½ thick, wide, round patty.

5. Heat oil in pan. Gently lift meat patty off work space and Cook until golden from bottom and gently flip over. Cook for a few more minutes until golden and cooked through. Take out onto paper towels in a plate. Let drain for a few moments before serving.