Wash and dry mutton. Cook the mince with chana dal, whole spices, ginger, salt, and 1/2 cup water till the mixture becomes dry. Remove.
Discard the whole spices. Grind the mince to a fine paste. Add green coriander and green chillies. Mix well.
Divide the mixture into 20 equal portions and shape into round patties with moist palms.
Take vegetable oil in a frying pan and shallow fry these patties on both sides till crisp.
Remove and serve with mint coriander chutney and lemon wedges.
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