Ingredients:

• For filling minced Mutton – 1/4 kg
• cumin – 1 tsp
• onion, chopped – 1
• pepper – 1/2 tsp
• ginger, chopped – 2 cm
• green chillies, chopped – 2
• garlic, chopped – 4 flakes
• chilli powder – 1/2 tsp
• Cloves – 2
• Cinnamon – 4 cm
• Bengal Gram (Chana) Dal – 2 tbsp
• salt – to taste
• Mint leaves – 1 tbsp, chopped
• Coriander leaves – 1 tbsp, chopped
• Lime juice – to taste
• For Pakodas:
• sliced bread – 1 loaf
• Besan (chick peas flour) – 1 cup
• chilli powder – 1/2 tsp
• Rice powder – 1/2 cup
• salt – to taste
• cooking soda – 1/2 tsp
• water – to mix
• oil – to deep fry

Method:

1. Wash the meat and squeeze dry. Place in pressure cooker with all the ingredients except the last three. Add one and a half cup water and pressure cook for 15 minutes.
2. Cool the cooker before opening. Simmer the contents till any liquid in the mixture is evaporated.
3. Cool the cooked meat mixture and blend in a mixer or processor to a smooth paste. Add 1 tbsp each of finely chopped coriander leaves and mint leaves. Add lime juice to taste.
4. Method for Pakodas:
5. Trim away the sides of bread slices and cut each slice into 2 pieces. Sandwich them with the filling.
6. Prepare a batter of coating consistency with rest of the ingredients except oil.
7. Dip sandwiches in this batter and deep fry in hot oil.
8. Drain on kitchen paper and serve hot with a Chutney or tomato sauce.