Parcha kabab

Ingredients
Pasanda ½ kg
Raw papaya 2 tbsp leveled
Ginger garlic 1 tbsp
Chili powder 1 tbsp
Coriander seeds roasted and grinded 1 tsp
Brown onion grinded 3 tbsp
Allspice 1 tsp
Yogurt 1 cup
Salt 1 tsp heaped
Desiccated coconut roasted and grinds 1 tbsp
Poppy seeds roasted and grind 1 tbsp
Roasted gram 1 tbsp
Oil ½ cup
Method
Roast and grind all the above masala Raw papaya 2 tbsp leveled, Ginger garlic 1 tbsp, Chili powder 1 tbsp, Coriander seeds roasted and grinded 1 tsp, Brown onion grinded 3 tbsp, Allspice 1 tsp, Yogurt 1 cup, Salt 1 tsp heaped, Desiccated coconut roasted and grinds 1 tbsp, Poppy seeds roasted and grinded 1 tbsp, Roasted gram 1 tbsp. Marinate pasanda with raw papaya, yogurt and all the above, leave it for 2 hours, heat oil fry pasanda on low flame till tender, serve garnish with coriander, mint leaves, green chilies, onion rings, serve with paratha.