Dry roast (without oil) the coriander and cumin seeds and crush them coarsely in pestle and mortar (koondi danda). don't grind them in grinder, that will change the taste.
Slice onion and ginger, cut coriander and put all of them in chopper and chop them with green chilies. chop them evenly, you may need to stir it once or twice.
After chopping these, add salt,red chilies, and crushed coriander and cumin seeds and mince in chopper and chop everything together.\
Remove from chopper and mix with hands like kneading (goondh lain).
With wet hands shape the kababs
take 1-2 table spoons of oil in pan and fry 4-5 kababs at a time (it depends on the heat of your stove).
They cook quickly so turn them over when they get color.
Cover them while frying so that they are cooked from inside as well.
Keep checking and turning their sides, don't let them burn while being covered.
After frying one batch, clean the frying pan with kitchen paper towel and again put oil like
before and fry all the kababs in batches of 4-5 at a time.
After removing from frying pan keep them in a deep pot with a small steel bowl kept in the
center in which you will put coal/small piece of burnt wood to get BBQ flavor.
When all the kebabs are fried, burn the coal/small piece of wood and put it in the small bowl placed in the center of the pot of kababs.
Pour a little oil on still very hot coal/wood.. smoke will be released, cover pot with lid tightly so that smoke stays in the pot and kababs take the flavor of BarBQ.
Keep the pot covered for a while and they are ready to be served.
They can be served as kababs or used for making HANDI KABABS.