Ingredients:

Lamb, minced 900 gm
Bengal gram (kaala chana), split 240 gm/1 cup
Coriander leaves, chopped 20 gm/ tsp
Flour 25 gm/5 tsp
Garam masala 20 gm/4 tsp
Green chillies, chopped 45 gm/3 tbs
Onions, chopped fine 160 gm/ 2/3 cup
Mace (javitri) powder 10 gm/2 tsp
Mint, chopped 15 gm/1 tbs
Oil for deep frying
Onion paste, browned 45 gm/3 tbs
Red chilli powder 10 gm/2 tsp
Salt to taste
Yogurt, hung 60 gm/ ¼ cup
Egg whites 2

Method:

Mix together yogurt, mint and half cup chopped onions and keep aside. Boil the mince and Bengal gram in a little water till cooked and dry. Grind into a paste without using any water. Mix together salt, browned onion paste, left over chopped onions, green chillies, coriander, garam masala, mace, red chili powder, egg whites and flour and add to the mince. Mix well and roll into tight balls to fit the palm of your hand. Make a deep groove in the ball with the thumb. Stuff with a large pinch of the yogurt, onion and mint mixture and seal. Roll between palms to smoothen surface. Flatten slightly into patty shapes and deep fry.

Be Sociable, Share!

•