Serves: 20
Total Calories: 178

1/2 teaspoon Chaat Masala or store-bought
3 to 4 sliced packaged white or whole-wheat bread (crusts on or not)
1 small onion, coarsely chopped
1/2 cup coarsely chopped fresh cilantro, including soft stems
4 to 6 quarter-size slices peeled fresh ginger
1 clove fresh garlic (large), peeled
1 to 3 fresh green chili pepper, such as serrano, stemmed
1 pound extra lean ground beef or lamb
1 tablespoon dried fenugreek leaves
1 teaspoon Garam Masala
1/2 teaspoon salt, or to taste
1 recipe Basic Batter for Pakora Fritters
2 tablespoons rice flour
1/4 teaspoon ground turmeric
1 1/2 to 2 cups oils for deep-frying

1. Prepare the chaat masala. Soak the bread in water to cover about 1 mintue. Then squeeze out all the water and coarsely crumble the bread.

2. In a food processor, process together the crumbled bread, onion, cilantro, ginger, garlic, and green chili peppers until minced. Add the ground meat, fenugreek leaves, garam masala, and salt, and process again to mix well. Divide into 20 to 25 portions and shape each one into a 2-inch disc.

3. Prepare the basic batter and mix in the rice flour and turmeric. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Dip each disc in the batter to coat well, and fry per directions. Transfer to a platter, sprinkle with chaat masala, and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 20
Total Calories: 178
Calories from Fat: 121

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