Chaapli Kebaab

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1 kilo mince meat
50 grms papaya, made to paste
2 onions, make paste n drain water
2 tbls roast chickpea flour (besan)
3 tbls cornflour - or more if needed
1 heaped tsp salt
1 heaped tsp black pepper
1 tbls ginger garlic paste
1 tsp cumin and coriander powder each
1/4 tsp haldi

1- mix all the ingredients together - if u have blended either the papaya or onions with too much water and the "dough" looks too wet to hold together, add some more cornflour

2- if you're not frying immediately, dont add the papaya just then, otherwise the kababs will be too soft to hol together. Add it up to 2 hours before frying time

3- heat oil to really hot, and add a large spoonfull of the mince mix, flattening it in the pan itself with the back of a spoon dipped in oil

4- let it get all crusty and brown and then carefully turn it and let the other side brown as well on moderate heat

5- remove, set and serve hot...

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