Start by preheating the small frying pan to roast all the whole spices one by one. Begin with the whole red chilis, add them to the hot pan and when their color changes and you can smell them, they are done roasting.

Now add the fennel seeds. Be careful as they can burn very quickly. As soon as you can smell their aroma, remove them from the pan.

Next, is the zeera/cumin seeds. Cumin can also burn quickly, so keep stirring.

Next, roast the whole coriander seeds. The same rule applies, as soon as the color changes and you can smell its distinct aroma, it's done.

Roasting the spices should take you about 40 seconds each. Any more time and you could burn them.

After the spices have cooled, grind them together and set aside.

After the spices are done, it's time to dry roast the base or gram flour. You can add it to the same pan, and on a low flame, keep stirring the gram flour until it becomes golden brown. The purpose of roasting it is to eliminate the raw flavor of the gram flour.

Now, in your large mixing bowl, add the minced beef.

Add the prepared ginger and papaya paste to it.

Add salt to taste. About 1 teaspoon should be enough.

Now, using your hands, mix it well. Let it sit for 2-3 hours so the papaya paste can work its magic and tenderize the meat. You might feel that the minced meat is a bit sticky after it has rested, this is normal.

After the keema has rested for a couple of hours, it's time to add the ground spice mixture we prepared earlier. Mix all the spices with the keema.

Add the roasted gram flour to the keema.

Add Garam masala powder and mix well.

Finally, add the chopped onion, green chilies, and coriander leaves, and combine well.

After mixing, let the minced meat sit for another hour so it absorbs all the flavors and spices.

Now that the minced meat or keema has rested, it's time to fry our kebabs! give the keema another mix and if you feel it's a bit dry, wet your hands and mix it again.

Now preheat the pan and add 4 to 5 tablespoons of oil.

Take small amounts of the minced meat and shape the portions into flat rounds. Try to keep the shape as flat as possible.

Once you are done shaping the kebabs, place them one by one in your heated pan. Fry them, turning once or twice, until they turn a dark brown color.

Press down on the kebabs while they cook. Fry them on a medium-low flame.

Once all the kebabs are done, it's time to dish out!