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1
Lightly roast the whole dry red chilies, cumin and coriander seeds and grind into a smooth powder.
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2
Keep aside.
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3
Heat mustard oil in a pan, add the onions and fry until evenly caramelized.
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4
Now add the ginger and garlic paste and fry for a few minutes, Add turmeric and red chili powder and fry until the raw smell goes.
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5
Now add the mutton keema/mince and fry.
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6
Add some salt.
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7
Once the mutton begins to release water, cover and cook for abut 5-6 minutes on medium low heat.
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8
Open cover, turn up heat and fry until the liquids dry up.
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9
Now add the roasted dpice mix and continue frying until oil separates.
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10
Add tomato sauce and garam masala powder and fry for another 2 minutes.
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11
Now add enough warm water to cover the keema and cook until the meat is cooked through.
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12
Let all the liquids dry up.
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13
Adjust seasoning.
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14
Remove from heat and add sugar, breadcrumbs, flour and mix well.
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15
Keep aside until cool.
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16
Now in a bowl beat the eggs for the batter.
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17
Thin it well.
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18
Add some salt.
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19
Tip the breadcrumbs onto a plate.
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20
Now divide minced meat into 10 equal parts.
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21
Take one egg at a time and wrap the eggs with the minced meat stuffing so that it encases the egg in the centre.
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22
Lightly press with your hands to ensure there are no cracks.
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23
Dip each ball, errr bomb, into the beaten eggs, roll it in breadcrumbs.
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24
Dip it in eggs once more and again roll it in breadcrumbs.
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25
These devils are huge and need more than a single coat to hold them.
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26
Deep fry in vegetable oil until golden brown.
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27
Since everything is cooked you can do it on a high flame.
