Halwai April 14, 2018


• 1/2 kg – minced Meat (lamb)
• 2 tbsp – Garlic – Ginger paste
• 3 – Green chillies (finely chopped)
• 1 tsp – whole spices (powder)
• Garam Masala
• 2 tbsp – gram flour (besan)
• 1 tsp – coriander powder
• 1 tsp – Red Chilli
• Salt to taste
• 4 tbsp – oil for frying


  1. Wash the minced meat. Put in a strainer and gently press to drain out all the water. (If not, then the balls will not bind well and tend to break while cooking.)
  2. Put the mince in a bowl. Add all the ingredients. Mix and knead well.
  3. Take a pressure pan. Oil its bottom well.
  4. Take a heaped tbsp of mince in the palm of your hand and bind the mince tightly into balls, squeezing out any excess liquid. Make balls a little big as mince tends to shrink after cooking.
  5. Add a glassful of water to the oiled pan. Let the water boil well.
  6. In the boiling water place the balls lightly. After all the balls are put in, let them cook on high flame for 1 min. Lower the gas to simmer and cook the balls. Cover the pan.
  7. When the balls are cooked and all the liquid dries up. Pour the oil and fry the balls till golden brown.

Recipe courtesy of Ritu Desai