Grind together garlic, ginger, onion and chillies to a fine paste. Boil mince in about half cup water. Lower heat and cook for about 15 minutes till mince is tender and dry: Cool and grind mince till smooth and soft. Add ground spices and grind for a few more minutes to mix well. Add powdered spices, salt and lemon juice. Mix in beaten egg. Shape mixture into small round balls. Deep fry balls in hot oil till browned all over. Serve hot with kachumber and chutney. Makes 12.
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