• Heat 2 tbsp oil in a large kadhai/pan on medium high heat, when hot and chopped onions, and fry until translucent.
• Add the ginger-garlic paste and chopped chillies and sauté for 2-3 minutes or until the raw smell disappears.
• Toss in the minced lamb/mutton/beef and sauté until the meat turns brown.
• Next add chilli powder, turmeric powder, cumin and coriander powder and salt. Mix everything well and sauté for a minute or two.
• Now add the green peas and mix. Add 1/2 cup of water and cover and cook the minced meat on medium low heat until the the mince is cooked through and dry.
• Add the garam masala powder, kasoori methi, lime juice and give a nice stir. Cook for another minute.
• Add the coriander leaves and mix everything well. Take it off the heat and let it cool a bit.

To make the Besan batter

• In a bowl, add all the ingredients listed under batter except the water. whisk it well.
• Next add water, a little at a time to make a semi thick flowy batter. Whisk it really well to incorporate some air.

To make bread pakora

• Heat enough oil in a frying pan to deep fry the bread pakoras on medium flame.
• Lay a bread slice on a chopping board.
• Take around 2 to 3 tablespoons of the spiced keema and spread it on the bread evenly.
• Now cover this keema stuffed slice with another slice. Cut it diagonally to get a triangular bread sandwich. Slightly press the sandwich so that the stuffing doesn't fall off when dipping in the batter.
• Now dip the triangular sandwich in the besan batter so that it is evenly coated with the batter.
• Now slide the besan batter coated keema sandwich in the hot oil. Do not over crowd the pan.
• Fry on medium flame until golden brown and crispy.
• Continue with the rest of the sandwiches.
• Serve it how with some green chutney or ketch up along with some CHAI.