The lentil: Pick and wash in running water.
The garlic: peel
The almonds: Blanch, cool and peel.
The coconut: Remove the brown skin and grate.
The mince: Mix yellow lentil, garlic, black cumin, cardamom, cinnamon, cloves and oil with the mince in a clay pot (handi), add water (approx 180ml = 3/4 cup), bring to a boil, reduce to medium heat and cook until the mince is completely dry.
Then add almonds and coconut, fry over medium heat for 2-3 minutes.
Remove, cool, put in a blender and make a fine paste.
Transfer the paste to the handi, add lemon juice, turmeric, red chilies, eggs and salt, mix well.
Divide the mixture into 8 equal portions and make balls.
The filling: Hard boil the eggs, cool, shell, cut into halves and remove the yolks.
Roughly chop the egg whites, onions, Clean, mint, coriander and green chilies.
Mix these ingredients with salt in a bowl and divide into 8 equal portions.
The Stuffing: flatten each ball against a wet palm, place a portion of the filling in the middle, seal and flatten again into round patties.
Heat oil in a wok and deep fry the patties over medium heat until dark golden-brown.
Serve hot with chutneys.
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