Kebabs

Squeeze out any excess moisture from the grated onion using a clean cloth — this prevents the kebabs from falling apart.

In a large mixing bowl, combine the minced meat, grated onion, ginger paste, garlic paste, and chopped green chillies.

Add the coriander leaves, mint leaves, garam masala, cumin powder, red chilli powder, coriander powder, chaat masala, and salt. Mix thoroughly.

Add the egg and breadcrumbs to bind the mixture. Knead well for 2–3 minutes until the mixture is smooth and holds its shape.

Cover and refrigerate the mixture for at least 30 minutes to allow the flavors to meld.

Divide the mixture into 12–14 equal portions. Shape each portion into an oval or cylindrical kebab around a flat skewer, pressing firmly.

Heat a tawa (griddle) or grill pan over medium-high heat and brush with oil or ghee.

Place the kebabs on the hot surface and cook for 3–4 minutes per side, turning carefully, until evenly browned and cooked through.

Alternatively, grill over charcoal for authentic smoky flavor, cooking for 8–10 minutes total, turning occasionally.

Squeeze lemon juice over the cooked kebabs and sprinkle with chaat masala.

Serve hot with mint chutney, sliced onion rings, and lemon wedges.