Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

These miniature meatballs are often served as a snack in homes and restaurants. They are a typical example of a dish that migrated from Persia to India. The meatballs are soft and succulent inside because the mixture is thoroughly kneaded before cooking.


  • 1 small onion, roughly chopped
  • 5 cm (2 inch) piece of ginger


Blend the onion, ginger, garlic, chopped chilli and the coriander leaves together in a food processor until they form a paste. If you don’t have a food processor, use a pestle and mortar, or finely chop everything together with a knife. Add the yoghurt to the paste and mix well.

Put the lamb mince in a bowl, add the paste and mix by hand, kneading the ingredients into the meat until tho