Heat a small pan and add cumin, coriander, carom, and black peppercorns. Toast for 2-3 minutes on medium heat, stirring occasionally, until the ground spices release their aroma.

Transfer the spices to a spice grinder or a mini blender (a mortar and pestle will work too) along with dried pomegranate seeds. Blend 2-3 times until roughly crushed. Do not turn them into a fine powder.

Add the coarse spice mix to the ground beef, along with the rest of the seasonings, corn meal, fresh coriander, ginger, garlic, and green chilies. Mix well with gloved hands for a couple of minutes until the mixture is homogenous. It should be slightly sticky at this point and not crumbly. Cover and put aside in the fridge for 30 minutes (you can also keep overnight). This step enhances the flavors.

Add the tomatoes, red onion, and egg. Mix well until everything is equally distributed.

Heat oil in a skillet or frying pan. While it heats, grease your hands and make flat patties of around 9 cm (3 ½") diameter (you can also make them bigger than this). Don't round off the edges as the unevenness gives it that characteristic look. This mixture makes around 9-10 kababs.

On medium-high heat, in a single layer, add the patties to the pan. Cook for 3-4 minutes and then flip carefully. Press lightly with a spatula to char the edges. Cook again for another 3-4 minutes until brown and crispy from the edges. Don't overcook since we want the chapli kabab to be tender and juicy from the inside.

Shake off excess oil and transfer the kababs to a plate.

Garnish with fresh coriander and serve hot with green chutney and naan!