Freeze mince for 15 minutes.
Mix the ginger, garlic and papaya pastes, red chilli powder, salt, mace, cardamom and roasted gram flour with the mince.
Divide into 28 portions and roll into balls between the palms.
Flatten balls slightly and shallow fry over low heat till both sides are light brown.
Serve with mint chutney, salad and biryani.
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