Directions0/0 steps made
- Combine the meat, daal channa, whole garam masala, salt and 4 cups of water. Bring to the boil.
- Now add talhar chili, red chili powder, ginger, garlic, onions and cumin seed. Cook on low heat until the meat and daal are tender.
- 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.
- Mix in the chopped onions, green chilies and fresh coriander. Shape into small round patties.
Lightly dip each patty into beaten egg. Fry to a deep golden brown.