• Heat a pan with oil, once it's hot add the cleaned mutton keema.
• Also add in Red Chilli powder, Garam Masala, Turmeric powder, and Salt.
• Combine everything and cook on a medium flame for 8-10 mins. Keema gets cooked easily. Keep mixing in intervals.
• Now the mixture is completely dry and the minced meat or keema is cooked perfectly. Remove from the pan and set aside.
• In the same pan add oil if needed and once it is hot. Add the whole spices. I am using Cinnamon, Clove, Whole pepper, Fennel seeds, Cumin seeds, and dry red chili. Saute for a min and then add in the cashew nuts. Saute until it's lightly golden.
• Next, add the grated coconut and saute it till they are golden.
• Switch off and transfer everything to a blender. Next, add the roasted gram dal.
• Blend it coarsely and then add the small onion ginger garlic paste and coriander leaves. Blend everything once again to a fine coarse paste.
• Transfer to a bowl and combine everything once. Make small even sized balls out of it. I tried both the air fryer and stove top versions.

Air Fryer Version

• Preheat the air fryer to 200 C for 5 mins. Spray oil and arrange the kola urundai in the air fryer baskets.
• Airfry at 180 C or 356 f for 14 mins. Flip once halfway and spray oil. Yummy and guilt-free Air Fryer kola urundai are now ready to serve.

Stove Top Version

• If you are going to deep fry you can grind the balls finer and then make them into even sized balls. You can also dip them in egg wash if you prefer before frying. Heat pol in a pan for deep frying and fry the kols urundai on a medium flame. Fry until golden and they are ready.