Boneless mutton or chicken: half kilo

Medium sized onion: one

Red chilies: two

Garlic: eight pods

Channa dal: 3/4 cup

Coriander and mint leaves: two tspn each

clove and Cardamom powder: quarter tsp each

Salt to taste

Cooking instructions:

Pressure cook meat and all other ingredients with quarter cup water for two whistles.

Make sure that no water is left in the cooker and remove from stove.

Separate the mutton and grind other ingredients in a mixer.

Then add mutton and grind again till it is fibrous. Flatten ground masala into patties or shaamis.

Boil egg, slice it and sandwich between two patties.

Deep fry.

Serve hot with ketchup and mayonnaise.