GETTING READY

1. Clean the minced meat and keep aside.

MAKING

For Masala A:

2. Place a deep vessel on the fire and put in Bengal gram, garlic, ginger, black cardamom, red chilies, black peppercorns, cinnamon powder, and salt to taste.

3. Boil it with half a liter of water. Cover and cook for 20- 25 minutes or till the grains of the pulse are done.

4. When the water evaporates from the pan, blend the Bengal gram mixture into a smooth paste to the consistency of the minced mutton.

For Filling:

5. In a bowl add chopped mint leaves, onions, chopped ginger, chopped raw mango, chopped green chilies, and salt to taste and mix it well.

6. Add the Bengal gram paste to the minced mutton and mix it well. Add green cardamom powder, garam masala, mace powder, kewra water.

7. In a pan add the ghee and let it heat.

8. Wet your hands with a little bit of water and take the minced mutton mixture, depending on the size you want. Flatten it and make a small hole in the middle.

9. Add the stuffing (1 tsp) and gently shape into patties.

10. Add them to the hot ghee and cook till they become golden brown. Flip them over.

SERVING

11. Serve hot with mint chutney and onion rings.