Boil the kheema, bengal gram, garlic ginger paste, coriander powder, jeera powder, red chilli powder, garam masala powder and salt with a little water.
Cook for 35 - 40 minutes till the kheema and bengal gram are cooked and the water has dried up.
Cool the mixture and grind to a fine paste.
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Add the egg yolks and mix well.
Apply little oil on your hands and form the mixture into kababs. These can be refrigerated to be used later on.
Heat a little oil in a frying pan and shallow fry the kababs for 1 - 2 minutes on each side till they are nice brown in colour.
Serve with mint chutney and sliced onions.