Lamb mince/Kheema – 250 gms
Chana dal/Pachhi senaga pappu – 3 tbsps soaked
Onion – 1 roughly chopped
Ginger garlic paste – 1 tsp
Red chilli powder – 1 tsp
Salt to taste
Turmeric powder – 2 pinches
Garam Masala – 1/2tsp
Egg – 1 only white
Corn flour – 5 tbsps
Fresh coriander – a handful chopped
Oil for deep fry
Wash and drain the mince well and place in a pressure cooker,add the soaked chana dal,red chilli powder,salt turmeric and ginger garlic paste and mix well.add 1 cup of water and cook upto 3 whistles.
Open and cool,if water exists place on the heat till it evaporates.
Now add chopped onion,fresh coriander,garam masal and grind(Coarsely) to a paste .Remove into a bowl and add egg white, corn flour and a pinch of salt and mix well.
Heat oil for deep frying and grease your palms and make patties/kababs and fry on med heat in hot oil till brown.
Drain on paper towels .
Serve hot as a side dish or snack.Tastes good with a chappati and salad prepared as a roll or wrap.