Chicken qeema (Chicken mince) ½ kg (without water)
Corn flour 1 tsp
Dhania (Coriander seeds) Roasted & crushed 1 tbs
Anardana (Dried pomegranate seeds) crushed 2 tbs
Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
Namak (Salt) ½ tsp or to taste Makai ka atta (Corn meal/Maize flour) 2 tbs
Lal mirch (Red chili) Crushed 1 tbs
Zeera (Cumin seeds) Roasted & crushed 1 tsp
Garam masala powder (Whole spice powder) 1 tsp
Hari mirch (Green chilies) chopped 2
Tamatar (Tomatoes) deseeded & chopped 2
small Pyaz (Onion) chopped 1
medium Podina (Mint leaves) chopped 2 tbs
Hara dhania (Coriander) chopped 4 tbs
Anda (Egg) 1
In bowl,add chicken mince,corn flour,coriander seeds,dried pomegranate seeds,ginger garlic paste, salt,corn meal/maize flour,red chili crushed,cumin seeds,whole spice powder,green chilies, tomatoes, onion,mint leaves,coriander,egg and mix well until well combined.
Cover and let it rest for 30 minutes.
Take a mixture and make 10-12 kababs.
In frying pan,heat oil and fry chapli kabab on medium low flame until done.