Add minced mutton in a vessel and wash lightly, drain with help of a strainer and keep aside.
In a non stick vessel, heat vegetable oil. Add onion, ginger garlic paste, green chillies and sauté well.
Now add powders of turmeric, coriander, cumin, black powder and hot spices and cook it for 5 – 7 minutes and stir it.
Once the spices start giving out oil, add minced mutton and cook it well for 20 minutes or till it is done (If required add little water and let it cook completely).
Now add dried fenugreek leaves and coriander leaves. Stir well.
Remove it from flame and let it cool completely.
Boil, peel and mash potatoes and set aside.
Now add red chilli, green chilies, coriander leaves, and salt in potato and mix it well.
Divide the potato mixture into 7-8 parts.
Take one ball, press it from center and make small cup.
Stuff the mutton filling and roll it and make flat ball.
repeat same process for rest
Now take egg white in a bowl and beat it well.
Take dry all purpose flour in a plate and keep aside.
Heat enough oil in a big pan, now dip the chop into egg white and roll it into all purpose flour.
Now deep fry each bonda on low flame.
serve hot with garlic chutney and onions
