Method

1. Wash the minced meat and put in a dekchi. Place the dekchi on fire. Heat the dals, separately in a flat frying pan and put in the meat.
2. Chop the green chillies and add along with one and a half teaspoons salt and shelled green peas. Cover the dekchi and let it cook on medium fire till the meat is half cooked. Put in one and a half table spoons of ghee.
3. Cover the dekchi again and let it cook till the meat is tender. Remove the lid and fry nicely.
4. Remove the membrane from the orange, shred and put in the mince when it is being fried. Grind ginger, garlic, red chillies, cinnamon, cloves, peppercorns, pomegranate seeds, cumin and coriander seeds.
5. Add this ground paste along with the water, taken out after wishing the grinding stone. Blanche the almonds. Cut the almonds, and cashew nuts into thin silvers. Put these in the above mixture.
6. Peel the potatoes and mash them along with pepper and a teaspoon salt. Apply a little ghee to the palms and shape potato into balls.
7. Make a depression in the middle of the ball and stuff it with come of the mince mixture. Make into oblong shapes. Thus make all the patties and roll each of them in breadcrumbs and fry gently over medium heat, to a golden color. Serve hot.

Modification