Ingredient:
1 tbsp chickpea flour, called gram flour or besan
1 1/2 lbs ground beef or lamb, ground quite fine
1/2 c fresh cilantro leaves -- coarsely chopped
2 fresh hot green chilies, cut in rounds -- with
seeds
1 1/2 tsps cumin seeds
1 1/2 tsps coriander seeds
1 tsp freshly ground black pepper
1/4 tsp salt
1/2 egg -- lightly beaten
1/4 c vegetable oil
Serves 4
Method:
Put chickpea flour in small cast-iron frying pan and
stir around over medium heat until flour has turned
a light brown color. Put it into bowl. Add all other
ingredients except oil and mix well. Form ten 2-inch
balls. Fatten the balls to make 10 3 1/2-inch
hamburger patties. Just before eating put 2
tablespoons of oil into large nonstick frying pan
and set over medium-high heat. When oil is hot put
in as many kebabs as the pan will hold in single
layer. Turning them over every 20 seconds or so cook
the kebabs for about 2 1/2 minutes or until they
have browned on both sides. Remove to warm plate.
Use remaining oil to cook second batch.