Mince the meat till very smooth (mince without washing as it helps in binding).
Add papaya paste, salt and powdered masalas (A+B).
Place the mixture in a deep pan keep a live coal in a katori or cup in the center.
Put 2 tablespoons of ghee on coal and cover quickly for 'dhungaar'(smoking). Keep covered for half an hour.
Mix crushed onions, paste C and ginger garlic paste. Add to smoked mince. Keep for half an hour.
Add roasted gram flour and blend well.
Heat skewers slightly and grease. Take a portion of mince mixture and spread on skewers with slightly wet hand into oblong roll around the skewers.
Roast on kabab griller on live coal for few minutes till they turn to a golden pink brown. Take out carefully from the rods with the help of cloth. Arrange on serving dish and serve garnished with onion rings, slit green chilies and fresh coriander chutney.