Dry roast all the ingredients of Potli masala together in a pan.
Transfer to a grinder, grind to powder and keep aside.
Keep all the ingredients for kebab ready in a place.
Take mutton Keema in a big mixing bowl.Add Ginger garlic paste, salt, red chilli powder & raw papaya paste.
Mix well with your hand.This is the first marination.
Make a hole in the centre of the Keema mixture for bhanger.
Place a aluminium foil or small bowl in the hole, place a leave hot charcoal on it, put 2-3 cloves and 1 teaspoon of ghee on hot charcoal.
Immediately cover with a lid & keep aside for 5-6 minutes so that the smoky flavour will infuse in the keema.
After 5-6 minutes remove the foil with charcoal, mix the keema again with your hand and add add 1-2 teaspoon of saffron water, roasted chana powder, cardamom powder, fried Onion paste, brown cashew nut paste, mace powder, potli masala, kewra water & 1 tablespoon ghee.
Mix together everything with your hand. It is important to mix for few minutes nicely so that the mixture becomes a soft dough.Cover and keep aside for an hour.
At the time of frying, heat a griddle and grease with some ghee.
Wet your hand, take a small lime size portion from the keema mixture, shape into a patty and place to the hot griddle.
Similarly make 4-5 kebabs and place in the griddle.It is not necessary to make the patty very uniform or definite shape. Just make a rough patty, give some finger impression on the patty and place in the griddle.
Fry in medium heat on both sides until golden brown. Sprinkle little ghee in between.
Gauloti kebabs are now ready to remove from griddle.
Also fry other batches and serve hot with onion wedges, lime or salad and chutney.
