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  1. Combine the meat, daal channa, whole garam masala, salt and 4 cups of water. Bring to the boil.
  2. Now add talhar chili, red chili powder, ginger, garlic, onions and cumin seed. Cook on low heat until the meat and daal are tender.
  3. If there’s any excess water, evaporate it by turning the heat up high. Turn out the mixture on a flat stone mortar and pound to a fine mixture.
  4. Mix in the chopped onions, green chilies and fresh coriander. Shape into small round patties.
  5. Lightly dip each patty into beaten egg. Fry to a deep golden brown.