Chicken Chapli Kabab

1. To the mince add coriander powder, coriander seeds, pomegranate powder, red chili flakes, turmeric powder, garam masala powder, salt and mix well. 2. Add green chili, tomato, onion and fresh coriander leaves 3. Add the egg and shape the keema into the shape of discs/pattis. 4. Place prepared pattis in the fridge or freezer for half an hour and shallow fry in till golden brown