The kababs look quite similar to large meatballs (which they sort of are) but they have a very different bite to them. The procedure of forming the kababs can be seen in the photographs. The onion mixture melds into the kabab to impart its flavours to the whole. You can cover the pan with the meat mixture for five minutes before you uncover it to allow the liquids to evaporate. The whole spices get ground in together with the meat to integrally spice it through.
You can use canola oil or unsalted butter to fry the kababs if you don’t have clarified butter. The ghee will, however, add to the singular flavour of this kabab. You can find ghee, Bengal gram and garam masala at your local Indian store. Adding some butter to the chutney gives it a smoothness and also helps preserve it. It will stay a good week in your refrigerator and can be used to accompany a whole host of things. Some may also like ketchup alongside the kababs. Non-traditional, but works quite well.
You may end up with slightly more of the onion mixture with these quantities depending on the size of your kababs. We took thick sourdough slices, applied a dollop of chutney to one slice, mayo to the other, placed a kabab in between with some of the leftover onion stuffing on top and made awesome sandwiches out of the leftover kababs the next day.