Heat 1 tbsp oil in a wok; add onion, ginger and garlic and sauté for 1-2 minutes.
Add mince meat, green chillies, coconut, peanut powder, gram flour, garam masala, curd and lemon juice. Cook on high heat for about 10-15 minutes so that no moisture is left. Switch off the heat and let it come to room temperature.
Transfer the mince to the food processor; add kewra water and bread crumbs and finely grind to a paste.
Shape into 12-15 round or oval patties. Refrigerate the kebab for 15 minutes before frying.
Heat oil in a nonstick pan and fry the kebabs in batches and serve with green chutney.