In a pan, add the meat, water, chana, cardamoms, cinnamon, salt, turmeric powder, ginger and garlic paste.
Bring the mixture to a boil and then lower the heat.
Cook everything till all the water has evaporated from it and the meat is tender. If the water is present in the mixture, the binding of the kabab will be difficult and they will just fall apart.
Remove the pan from the heat and set aside to cool. You can remove the whole spices as they do not grind well.
Grind the meat in a food processor along with the green chillies, and coriander leaves.
Divide the mixture equally into small lemon sized portions and shape each of them into a ball.
Heat the oil in a pan and fry the meatball until they deep brown in color
Remove and drain the excess oil on kitchen towels. Set aside.