1.

Toast the coriander and cumin seeds in a large dry frying pan for 1–2 minutes until fragrant, then crush roughly.

2.

Deseed and finely dice 1 tomato. Put it in a large bowl with the beef, egg, gram flour, crushed seeds, half the onion, the green chilli, garlic, ginger, half the fresh coriander, the chilli flakes, pepper and salt. Mix well with your hands for 2 minutes.

3.

Shape the mixture into 8 thin, flat patties about 1cm thick.

4.

Heat the oil in the same frying pan over a medium-high heat. Cook the kebabs in batches for 3–4 minutes on each side until browned and cooked through.

5.

Meanwhile, dice the remaining tomatoes. Mix them with the chickpeas, cucumber, the remaining onion and coriander, the lemon juice and a pinch of pepper.

6.

Warm the chapatis in the pan and serve with the kebabs and salad.