Chapli Kabab (Peshawari-Style Spiced Beef Patties on the Griddle)

Crush the coriander seeds, pomegranate seeds and cumin seeds in a mortar or with a rolling pin until coarse and cracked, not powdery.

Put the mince in a large bowl. Add the onion, tomatoes, green chillies, fresh coriander, crushed seeds, ginger-garlic paste, chilli flakes, garam masala, pepper and salt.

Add the gram flour, cornflour and egg. Knead with your hand for 3–4 minutes until the mixture feels sticky and holds together when squeezed.

Cover the bowl and refrigerate for 30 minutes. This helps the mixture firm up so the patties do not crack on the griddle.

Wet your palms and divide the mixture into 12 equal balls, about 90 g each. Press each into a flat patty roughly 10 cm wide and 1 cm thick, with slightly uneven edges.

Heat the griddle over medium-high heat and add about 2 tbsp oil. Lay 3–4 patties in the pan without crowding.

Cook the first side for 4 minutes, until the underside is deep golden brown and the edges look crisp. Press lightly with the spatula only once.

Flip carefully and cook the second side for 4 minutes on medium heat, until browned and the centre reaches 74°C or the juices run clear.

Move the cooked patties to a plate lined with kitchen paper. Add a little more oil to the pan and repeat with the remaining batches.

Serve hot with lemon wedges, sliced onion, chutney and naan.