For stuffing take minced meat and pressure cook it in cooker for 4 whistles by adding some salt. When it turns tender cook till extra water evaporates.
In a pan take some oil and add chopped onion and wait till they turn brown. Next add chillies and ginger garlic paste. When the raw smell goes away add turmeric powder and pinch of salt to taste. Finally add meat mixture and cook on low flame.
For batter combine egg white and besan with pinch of salt and turmeric powder. Add water to reach desired consistency i.e not too liquid not to thick.
Apply oil on palms and make small laddos with meat mixture, next dip the balls in batter and crumb it in boondi.
Deep fry till golden brown. It is tender inside crispy outside use of boondi gives a crunch in everybite.
Serve hot.
