Cooking Time : 20 Minutes
Ingredients :
Meat
|
500 gm
|
Green Chillies
|
4 |
Ginger Garlic Paste
|
4 Tsp
|
Red Chilli Powder
|
2 Tsp
|
Curry Leaves
|
3 Sprigs
|
Lime Juice
|
2 Tsp
|
Coriander (dhania) Leaves, Chopped
|
2 Tsp
|
Minced Onion
|
1 Cup
|
Turmeric (haldi) Powder
|
1/2 Tsp
|
Egg, Beaten
|
1 |
| Oil |
5 Tbsp
|
| Vinegar |
1 Tbsp
|
Maida
|
2 Tbsp
|
| Water |
3 Cups
|
| Salt |
To Taste
|
For Grinding :
Besan
|
2 Tsp
|
| Cloves (laung) |
6 |
Grated Coconut, Fried
|
1 Cup
|
Poppy Seeds
|
3/4 Tbsp
|
Cinnamon (dal Chini), 1" Piece
|
1-1/2 |
Cardamom (elaichi)
|
2 |
Method :
- Cut the meat into small pieces and cook with vinegar,salt and water.
- When there is very little gravy left, add the red chilli powder and cook till dry.
- Beat the pieces and shred them into thread like pieces
- Mix the Hommade Ginger and Garlic Pastes,curry leaves,onion,green chillies,the ground masalas,turmeric,beaten egg, lime juice,chopped coriander leaves and salt with the Shredded meat and knead well and make balls the size of lime.
- Mix the maida with 3 cups of water and make a thin mixture.
- Heat the oil.Dip the balls in maida mixture and fry the balls evenly on all.
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