Heat a small to medium skillet over medium-low heat. Add the coriander seeds, cumin seeds, and carom seeds (if using). Toast, stirring and shaking the skillet often, for 3-4 minutes. The seeds will deepen in color and become highly aromatic.
Remove from heat and transfer to a spice grinder, food processor, or mortar and pestle. Add pomegranate seeds to the spice grinder. Pulse to roughly grind 4-5 times (you don’t want a fine powder, just roughly crushed up seeds).
In the same skillet over medium heat, add the corn flour or chickpea flour. Toast until it deepens in color and smells toasty (4-5 minutes). Turn off the heat and allow to cool.
In a medium bowl, add the ground beef along with the remaining ingredients (ground coriander mixture, toasted corn flour, red onion, green onion, green chili pepper, cilantro, garlic, ginger, red chili flakes, red chili powder, black pepper, salt, egg.
Using gloved hands (try not to use bare hands or the green chili may sting), knead for 3-4 minutes, until you begin to see a lacy, stringy texture (resha) of the meat. (Alternatively, you can use the paddle attachment of a food processor and knead on medium speed for 2-3 minutes.) The mixture should be homogenous instead of crumbly. Cover and set aside or refrigerate up to 24 hours.
Heat a cast iron skillet over high heat. Add enough oil to generously cover the bottom of the skillet.
To test a piece for taste, place a piece of the beef mixture on the pan to cook, turning over as needed. Taste and adjust salt and seasoning if desired.
Using oiled hands, take around 1/4 cup heaped of the meat and form into a hearty round shape.