To the washed and drained kheema, add the chana dal, sabut masala, 1 cup warm water salt to taste and then cook till dry. Remove from heat and add ginger, garlic, pepper, chilli powder, dhania and jeera powder. Grind to a fine paste and then form into a dough.
To the minced onion, add the finely chopped pudina, kothmir, lime juice and salt to taste.
Beat the egg lightly. Divide the dough into lemon-sized balls. Flatten each ball in the palm of your hand and stuff with a little of the onion mixture. Shape into a kabab and dip in the beaten egg. Shallow fry till it turns pink.