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To start, you can dry roast the coriander seeds, sabut zeera, cinnamon stick, and grind them to elevate the flavor, though this step is optional. Alternatively, you can use the powdered spices.
Dry roast the flour until it slightly changes to a golden color.
Next, take the fresh mince and ensure it's cold before adding all the spices and flour into it.
Grate the onion, squeeze out the excess water, and add it to the mince.
Similarly, grate the ginger and garlic, squeeze out any juice, and add them to the mince as well (or you can use ginger-garlic paste).
Add the green chili paste to the mixture and mix everything thoroughly, kneading it like dough.
You can also chop the onions, green chilies, ginger, and garlic and combine them together.
Once mixed, leave the mixture in the refrigerator for a minimum of 6 hours to marinate, which helps the kebabs hold their shape better on skewers.
If you prefer to skip the skewers, you can spread the mixture on a parchment-lined sheet and, with a spatula or sharp knife, form long straight lines.
Preheat your oven to 430°F and bake the kebabs for 12 to 15 minutes, or until they develop a nice brown crust on top.
For an extra crispy top, turn on the broil function for a minute or so.