How to make Fried Keema Balls 

• Wash and drain the keema really well. The keema should be really dry.
• In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water.
• Then, add red chilli powder, and salt. Half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste.
• Remove and make balls of ping pong size.
• Divide the entire batch into equal size balls.
• Heat a pan with water, when it starts to boil, simmer and gently drop in the keema balls and cover. It takes about 10 to 12 mins to get cooked.
• Drain the water from the cooked balls. Save the water for making the gravy.
• Heat a small pan with just enough cooking oil for frying the balls.
• Dry in batches on both sides till the balls turn brown and cooked well on all sides.
• Drain on kitchen towel and serve.