To about 150 gm of boneless mutton pieces, add a teaspoon of salt at first with a tablespoon of ginger garlic paste. Mix well and refrigerate for an hour at the maximum. Add these pieces to a pan after an hour with a teaspoon each of cumin, blackpepper and garam masala powders. Mix well and add about a cup of water to it.
Cover and cook on medium high heat for 10-12 minutes. Open the lid after 10 minutes and see to it that all the water dries up. Allow it to cool down a bit now before deep frying.
Meanwhile add a cup of gram flour and all the ingredients mentioned under it along with water as required to make a thick batter. The quantity of water depends upon the quality of the gram flour used. So use it as required. Dip the cooked mutton pieces in this batter until coated well on all sides and slide into the hot oil one by one.
Deep fry on a medium high heat until golden in colour. Remove them onto an absorbent paper. Deep fry all in the same way and serve them piping hot with equally garma garam chai at snack time. Relish these yummy fritters and enjoy the season with joy and fervour.
