Mix one packet of National Chapli Kabab mix + two tablespoons ginger/garlic paste + one cup chopped onions + one chopped tomato + one egg in 600 grams minced meat.
Set aside for 30 minutes.
Shape into flat kabab and shallow fry.
Prepare dough by mixing 1 tablespoon yeast with 1 cup yogurt. Add 3 tablespoon oil and 1 cup warm water.
Add 1/2 teaspoon sugar and salt to 3 cups flour along with 1 teaspoon of Ajwain seeds and 1 teaspoon of kalongi seeds.
Now mix with wet ingredients and knead well. Set dough aside (at a warm spot near oven) for 30 minutes.
Preheat oven to 350F and place an aluminum tray inside to warm with it.
Take out a small portion of raised dough and flatten into a circle for a mini naan.
Make holes with a fork on the naan. Brush egg wash and sprinkle sesame seeds generously on top.
Heat a tawa and place the bread on it for 2 mins (it will change colour).
Now transfer naan to the heated aluminum tray (without turning) and bake in the oven for 10 mins at 350F.
In the end broil for 1 minutes.
Take out the naan and spread butter on top.
Make green chatni by grinding a handful of coriander and mint with green chillies, salt and pepper in a cup of yogurt.
Place the chapli kebab on the mini naan and pour green chatni on top.
Garnish with onions and tomatoes.
This recipe will make around 8 chapli kebab and 8 mini naans.