1. To start, heat some oil in a pan. Toss in finely chopped onions, minced mutton, ginger garlic paste, crushed green chillies, salt, coarsely crushed coriander seeds, chilli flakes and turmeric powder. Stir and mix on high flame for 2-3 mins. (keep mashing the mixture with the back of your spoon to avoid any lumps)
2. Lower the flame and cook and simmer until the minced mutton is done.
3. Boil the potatoes and grate them separately.
4. Into the keema mixture, add in chopped green onions, and coriander and mint leaves.
5. Next, sprinkle over it garam masala powder and mix well on low flame. Turn off the flame and set the mixture aside to cool
6. Wet the pav/bread slices with some water and let them soak for 2-3 minutes. After that, drain the water and take the pav in a bowl.
7. Add in corn flour, rice flour, salt, coriander leaves, chilli flakes and the potatoes that we boiled and mashed earlier. Mix all these ingredients well and refrigerate for 10-15 minutes.
8. In a separate bowl, beat two eggs with some salt
9. To make the aloo patties, grease your palms with oil. Take a large portion of the potato mixture and make a depression in the middle of it giving it a bowl like shape
10. Fill in it the prepared keema mixture and fold the potato mixture around it to seal it
11. Dust the patties in all purpose flour and dip them in the whisked eggs. Finally, coat them with panko bread crumbs. (Tip: you can freeze and store them for frying later)
