In a little ghee, fry onion, garlic, fresh ginger, and fresh chillies for 3 to 4 minutes.
Then add the chopped coriander leaves, coriander, turmeric, cumin seeds, almonds, chironjee, allspice, cinnamon, cardamoms, cloves and besan.
Mix thoroughly and continue the cooking for about 5 minutes longer.
Then add the finely minced kheema.
Cook for 10 minutes longer. Add salt.
Turn out the contents of pan and either grind or pound this mixture into a fine paste.
Blend together dry curd and fresh mint with a pinch of salt.
Then take sufficient meat paste to form a ball the size of billiard ball, then depress this ball gradually in the palm of your hands to get a shallow depression. Place 1.5 tsp of the curd mixture in it.
Then gradually work the meat upwards until the curd is covered completely, and you have a round flat cutlet.
Fry cutlets to a golden brown and serve.
Bawarchi of the Week
Walter Pais is a passionate cook who aims to share his culinary experience through his interesting blog.