Ground beef is stuffed with a spiced onion mixture and then fried until crisp and savory in this favorite street food of Muslim Indians.
Ingredients3 tbsp. canola oil
1 tsp. cumin seeds
1 large red onion, 1⁄3 minced, 1⁄3 thinly sliced
1⁄2 cup chana dal (yellow split peas), rinsed, soaked 30 minutes, and drained
1⁄3 cup roughly chopped mint
1⁄2 tsp. ground turmeric
2 cloves garlic, mashed into a paste
2 small green Thai chiles or 1 serrano, minced
1 (2") piece ginger, peeled, 1⁄2 mashed into a paste, 1⁄2 minced
Kosher salt, to taste
2 lb. ground beef
1⁄2 cup minced cilantro
1 tbsp. garam masala
1 tsp. red chile powder, such as cayenne
1⁄2 cup ghee
Lime wedges, for serving
Method
* Heat oil in a 6-qt. saucepan over medium-high. Cook cumin seeds and half the minced onion until golden, 6–8 minutes.
* Add dal, mint, turmeric, garlic, chiles, ginger paste, salt, and 1½ cups water; boil. Reduce heat to medium-low; cook until dal is mushy and mixture is slightly dry, about 1 hour.
* Let cool and transfer to a food processor. Add beef, half the cilantro, the garam masala, chile powder, and salt; purée into a thick paste.
* Stir remaining minced onion and cilantro with minced ginger in a bowl. Using wet hands, divide beef mixture into twenty-eight 1½ oz. balls.
* Working with 1 ball at a time, press index finger into center to create a pocket. Place ½ tsp. onion mixture inside; pinch edges to seal.
* Roll into a ball; flatten into a patty. Melt 1/3 cup ghee in a 12" skillet over medium-high. Working in batches and adding more ghee as needed, cook patties, flipping once, until cooked through and crisp, 4–6 minutes; serve with sliced onion and lime wedges.