Method

1. Heat Oil In Pan Sauté Ginger And Garlic Paste For 30 Second   Add The Meat. Cook  And Stir Continue Till Meat Turn Into Pale Colour.
    
2. Then Add Sufficient Amount Of Water And Cook Till It Until All The Water Has Absorbed  And The Meat Is Tender.
   
   
3. Remove The Pan From The Heat And Keep Aside To Cool.
   
   
4. Add Bengal Gram, cashew nut paste And All The Spices.
   
   
5.  Shape the ground meat mixture in 30 gm to 50 gm round patties.
    
6. Heat The Refined Oil In A Pan; Deep-Fry The Until They Turn A Golden Brown.
    
7.  Remove And Drain The Excess Oil On Butter Paper.
   
   
8. Serve Hot with mint Chutney and Onion juilenne.