Mutton kola urundai / Fried meat balls

This starter prepared from minced meat is very common in military hotel (typical non veg hotel which targets meat lovers). The traditional preparation is lengthy and involves too many ingredients.  My version of this minced meat balls preparation is quite simple and easy. I prepare it keeping my kids in mind as they are fussy eaters and keeps secluding whatever possible from their plate. So I grind everything and either shall fry or deep oil fry. These can be eaten as a starter or further mixed with some gravy which becomes a mutton kofta curry. 

Ingredients ( 4 serving)

Minced meat - 250 gms

Chopped onion- 2

Soaked Bengal gram- 4 tablespoon

Fennel seeds- 1/2 tablespoon

Whole pepper- 1/2 tablespoon

curry leaves - one sprig

turmeric powder- 1/2 teaspoon

salt - as per taste

Oil for frying

Procedure

• Pressure cook minced meat or even bone less mutton only with salt and turmeric for 5-8 whistle depending on the texture of the meat.
• Once done, drain excess water and allow it to cool . 
• Take this cooled meat in a mixer, add all the dry ingredients except oil. Coarsely grind it. Do not add water. The moisture in onion and minced meat it more than enough to get grinded.
• Roll it into small balls without giving much pressure.
• Heat oil in a deep bottomed pan and deep oil fry.

Note:

1. Since the meat is already cooked , you dont have to fry it for long time. As soon as the colour changes to golden brown remove it from flame.
2. You will notice that at times the oil splatters when you deep oil fry. Its because of excess fat available in the meat. So be careful while frying and stay little away from the stove.
3. You can also shape it as pattis (cutlet) and shallow fry if you are diet conscious.