Place the 500 g beef mince in a large mixing bowl. Add 1 tsp each salt, chilli powder, ground cumin, red chilli flakes, ground black pepper, garam masala, and ground coriander.

Add 1.5 tbsp crushed ginger-garlic to the seasoned beef. Mix and mince the mixture until the aromatics are evenly incorporated.

Finely mince 1 medium onion and 2 green chilies together. Transfer the mixture to a clean kitchen towel or fine-mesh sieve.

Squeeze all excess juice from the minced onion and chilies. Add the drained onion-chili mixture to the seasoned beef.

Add 1 cup fresh coriander leaves, 1.5 tbsp chickpea flour, and 1 tbsp butter to the beef mixture. Mix thoroughly until the mixture is uniform and holds together.

Divide the mixture into 8 equal portions. Shape each portion into an oval, flattened kebab about 1.5 cm thick.

Heat 120 ml vegetable oil in a frying pan over medium heat. Arrange the kebabs in the hot oil without overcrowding the pan.

Fry the kebabs for about 6 to 8 minutes per side until golden brown. Turn them with tongs and cook until the centers reach 71°C / 160°F.

Transfer the cooked kebabs to a plate. Serve hot immediately.