|Minced meat||1⁄2 Kilogram|
|Refined oil||2 Cup (32 tbs) (For Frying)|
|Coriander||1 Bunch (100 gm) (Large Bunch)|
|Ginger garlic paste||1 Tablespoon|
|Raw papaya paste||1 Tablespoon|
|Hung curd||1⁄4 Cup (4 tbs)|
|Garam masala powder||1⁄4 Teaspoon|
|Powdered allspice||1⁄4 Teaspoon (Kabab Chini Powder)|
1 The mince must be ground very fine. Slice the onion evenly and thinly. Fry in oil till golden. Take out and spread on a piece of paper, so that the extra oil drains. This will become crisp, as it cools.
2 Mix the meat with all the ingredients with your hand till everything forms a mass. Make a space in the centre and place a live coal there. (If you take a piece of charcoal and put it over the gas, it will burn very easily).
3 Now, pour 1 tbsp ghee and 2 green cardamoms on the live coal and immediately cover the vessel. Keep covered for half an hour. The smokey flavour will penetrate the meat.
4 Discard the coal and cardamoms and mix the mince once again. Divide into lime sized balls and flatten into tikias.
5 Shallow fry in a non-stick skillet, a few at a time, till golden and well done.
6 Serve with a chutney.