Chapli Kebab

Combine ground beef, diced onion, diced tomatoes, egg, green chilies, and fresh cilantro in a large bowl. Mix thoroughly with your hands.

Add crushed coriander seeds, cumin seeds, red pepper flakes, pomegranate seed powder, and salt. Knead the mixture until spices are evenly distributed.

Divide into 8 portions. Shape each into a flat, broad patty about 1cm thick and 12cm across — the key is thinness for maximum crispiness.

Heat oil in a large skillet or on a flat griddle over medium-high heat. The oil should shimmer but not smoke.

Fry patties for 3-4 minutes per side until deeply browned and crispy on the edges while remaining juicy in the center.

Serve hot with fresh naan, sliced onions, green chutney, and a squeeze of lemon juice on the side.