SPICY MEAT BALLS

Steps:

• 1. Prepare the chaat masala. Then, in a large nonstick pan, cook together the meat, onion, cilantro, red or green chili peppers, ginger, garlic, garam masala, black peppercorns, and salt, stirring, until all the juices evaporate, about 7 minutes.2. Cool and transfer to a food processor, add the egg whites, and process until smooth and somewhat sticky. Keep a small bowl of water nearby. With lightly moistened clean fingers, divide the mixture into 20 to 25 portions and shape into round balls, each about 1 1/4-inches in diameter.3. Heat the oil in a large wok or skillet over medium-high heat until it registers 325°F to 350°F on a frying thermometer or until a small piece of meat dropped into the hot oil takes 15 to 20 seconds to rise to the top. Place the meat balls into the hot oil, adding as many as the wok can hold at one time without crowding, and deep-fry, turning them around with a slotted spatula until they are firm and golden, about 3 minutes.4. Transfer to a tray lined with paper towels to drain, then transfer to a serving platter, sprinkle the chaat masala on top, and serve.VARIATION: To serve as an entree, simmer the kofta balls, either uncooked or deep-fried, in Classic Spicy Curry Sauce (see Vegetarian Curries) until they absorb the juices and soften, about 15 minutes.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.