Step-by-Step Instructions

1. 1.Pressure Cook Mutton

   Take 250 grams of mutton and pressure cook it with a pinch of salt for 2-4 whistles until tender. Drain the cooked mutton and transfer it to a mixer grinder.

2. 2.Grind Mutton

   Pulse grind the cooked mutton in the mixer grinder until it is finely shredded but not a paste.

3. 3.Prepare Masala Base

   Heat 2 tablespoons of oil in a pan. Add 1 teaspoon of fennel seeds, 2 cinnamon sticks, 3 cloves, 2 cardamoms, and 1 green chilli (slit). Sauté for a few seconds until fragrant.

4. 4.Sauté Aromatics

   Add 10-15 chopped shallots to the pan and sauté until translucent. Then, add 2 teaspoons of ginger garlic paste, a few mint leaves, and coriander leaves. Sauté until the raw smell disappears.

5. 5.Cook Mutton with Spices

   Add the ground mutton to the sautéed mixture. Then, add 1/4 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of coriander powder, 1/2 teaspoon of mutton masala, and salt as needed. Mix well and cook for 5-7 minutes until the spices are well combined and the mixture is dry.

6. 6.Second Grind

   Transfer the cooked mutton mixture to a mixer grinder. Pulse grind it again until it forms a cohesive, slightly finer mixture. Transfer this mixture to a bowl.

7. 7.Add Binding Agents

   Crack 1 egg into the mutton mixture and mix thoroughly. Then, add besan flour (gram flour) as needed, gradually, until the mixture is firm enough to form balls without crumbling.

8. 8.Form Kola Urundai

   Take small portions of the mixture and roll them into smooth, round balls.

9. 9.Deep Fry

   Heat oil for deep frying in a pan. Once the oil is hot, carefully drop the mutton balls into the oil. Fry until they are golden brown and cooked through, turning occasionally for even cooking.

10. 10.Serve

    Remove the fried Mutton Kola Urundai using a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Serve hot as a snack or appetizer.