500 g (1.1 lb) Lamb, minced
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Ginger powder (sonth)
1 tsp (2 g) Aniseed (saunf) powder
1/2 tsp (1 g) Garam masala
1 tbsp (10 g) Gram flour (besan) powder, roasted (optional)
Salt to taste
a pinch Asafoetida (hing)
1 Black cardamom (badi elaichi) seeds
1 tbsp (30 g) 1 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (200 ml) 7 fl oz Vegetable for frying
1/2 tsp (1 g) Red chilli powder
1/2 tsp (1 g) Ginger powder (sonth)
1 tsp (2 g) Aniseed (saunf) powder
1/2 tsp (1 g) Garam masala
1 tbsp (10 g) Gram flour (besan) powder, roasted (optional)
Salt to taste
a pinch Asafoetida (hing)
1 Black cardamom (badi elaichi) seeds
1 tbsp (30 g) 1 oz Yoghurt (dahi)
2 tbsp (30 ml) 1 fl oz Vegetable oil
1 cup (200 ml) 7 fl oz Vegetable for frying
method
1. Mix together all the ingredients except the oil for frying.
2. Knead with your hands till the-mixture is well blended. Divide the mixture into 15 - 16 equal portions. Shape each portion into flat round cutlets. Put aside.
3. Heat the oil (for frying) in a pan. Shallow fry the cutlets a few at a time, on high heat until golden brown on both sides.
4. Serve hot as a snack with tea or drinks.
2. Knead with your hands till the-mixture is well blended. Divide the mixture into 15 - 16 equal portions. Shape each portion into flat round cutlets. Put aside.
3. Heat the oil (for frying) in a pan. Shallow fry the cutlets a few at a time, on high heat until golden brown on both sides.
4. Serve hot as a snack with tea or drinks.
serving amount
serves: 6 - 8
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