In a mixing bowl, combine the minced meat, chopped onion, green chilies, ginger paste, garlic paste, dried pomegranate seeds, ground coriander, ground cumin, red chili powder, turmeric powder, garam masala powder, and salt. Mix well to ensure that all the ingredients are evenly distributed.

Let the mixture sit for about 30 minutes to allow the flavors to meld together.

After the resting time, take a handful of the meat mixture and shape it into a flat, round patty resembling a slipper shape (hence the name Chapli Kebab). Repeat for the remaining mixture.

Heat some cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the kebabs in the pan. You can cook them in batches if needed, making sure not to overcrowd the pan.

Fry the kebabs for about 4-5 minutes on each side, or until they turn golden brown and crispy.

Once cooked, remove the kebabs from the pan and place them on a plate lined with paper towels to absorb any excess oil.

Garnish the Chapli Kebabs with freshly chopped coriander leaves for an extra burst of flavor.