Chicken Chapli Kabab

In a blender, add the chopped onions, green chillies, garlic cloves, and fresh coriander. Blend until a thick paste forms, but avoid over-blending as the mixture should remain slightly coarse for texture.
Transfer the paste into a large mixing bowl. Add the chicken mince, gram flour, turmeric powder, crushed chillies, salt, and coriander seeds.
Using clean hands or a spoon, mix everything thoroughly until all the ingredients are fully incorporated.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to develop and the mixture to firm up.
Meanwhile, heat oil in a deep fryer or a heavy-bottomed pan over medium heat. The oil should be hot but not smoking—around 170°C to 180°C.
Lightly oil your hands to prevent sticking, then take a small portion of the mixture and shape it into a ball. Flatten gently to form a circular patty about 1cm thick.
Carefully lower the shaped patties into the hot oil, frying in batches to avoid overcrowding. Fry for 3–4 minutes on one side until golden brown, then flip and cook for another 3–4 minutes until evenly crisp and cooked through. Adjust the heat if necessary to prevent burning.
Once cooked, remove the patties using a slotted spoon and place them on a plate lined with kitchen paper to drain excess oil. Serve immediately with mint sauce, ketchup, or chutney of your choice. Enjoy while hot and crispy!