| Ingredients | Quantity |
| Meat, minced | 500 gram |
| Onion chopped | 1 cup |
| Dry chili | 4 pieces |
| Cumin | 2 tea-spoon |
| Cassia leaf | 2 pieces |
| Coriander fry powdered | 1 tea-spoon |
| Black pepper | 8 pieces |
| Baro Elach | 1 piece |
| Cardamom | 2 pieces |
| Cinnamon | 1 piece |
| Ginger paste | 2 tea-spoon |
| Garlic paste | 1 tea-spoon |
| Turmeric powder | 1 tea-spoon |
| Salt | As per taste |
| Egg | 1 |
| Tamarind paste | 2 table-spoon |
| Oil for roasting | 0.5 kg |
| Onion | 4 pieces |
| Vinegar | 1 cup |
Procedure: smash the mined meat in the mortar and pestle. Fry onion on oil. Take out the fried onion and fry cassia leaf, coriander powder, cumin and dry chili a little. Make all these ingredients into a paste. Take a big bowl and put minced meat, ginger paste, garlic paste, turmeric powder, salt, onion, cassia leaf, chili, coriander, cumin paste into it and mix it thoroughly and deep it for one hour. After one hour adds all other ingredients, egg and tamarind paste and mix it into dough. Make small balls out of that dough and dip into hot oil to fry under light brown. Slice onion into rounded format and soak the pieces into vinegar. Serve the balls with onion.
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