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.

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.

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.