250 g (9 oz) Lamb, minced
3 tbsp (30 g) 1 oz Refined flour (maida)
1/4 tsp Baking powder
3 Eggs, whisked
2 Green chillies, finely chopped
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste Vegetable oil for frying
1 tbsp Chaat masala
3 tbsp (30 g) 1 oz Refined flour (maida)
1/4 tsp Baking powder
3 Eggs, whisked
2 Green chillies, finely chopped
5 tbsp (20 g) Green coriander (hara dhaniya), chopped
1 tsp (2 g) Red chilli powder
1/2 tsp (1 g) Turmeric (haldi) powder
Salt to taste Vegetable oil for frying
1 tbsp Chaat masala
method
1. Sift flour and Baking powder in a bowl. Add the eggs and mix well. Gradually add enough water to make a thick, creamy batter, whisking well.
2. Stir in the lamb, green chillies, coriander, red chilli powder, turmeric powder, and salt. The mixture should be like stiff porridge (daliya). Keep aside and allow to ferment for 1 hour.
3. Heat the oil in a frying pan till it starts smoking. Drop in a few spoonfuls of meat batter at a time; lower heat and fry meat puffs on each side till crisp and brown. Drain the excess oil. Sprinkle chaat masala and serve hot, accompanied by chutney and salad.
2. Stir in the lamb, green chillies, coriander, red chilli powder, turmeric powder, and salt. The mixture should be like stiff porridge (daliya). Keep aside and allow to ferment for 1 hour.
3. Heat the oil in a frying pan till it starts smoking. Drop in a few spoonfuls of meat batter at a time; lower heat and fry meat puffs on each side till crisp and brown. Drain the excess oil. Sprinkle chaat masala and serve hot, accompanied by chutney and salad.
serving amount
serves: 4
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