First, to boil the mutton, take 500 grams of mutton (boneless, little or no fat), 1 cup of water, 1 piece of onion (medium size, finely chopped), 1 tsp of ginger-garlic paste, ½ tsp of red chili powder, ½ tsp of turmeric powder, ¼ tsp of black pepper powder, and 1 tsp of salt in a pressure cooker. Mix all the spices nicely with the mutton.

Cover the lid and cook it on a high flame for up to 6 or 7 whistles. When done, check for the doneness.

Cook it for another 2 to 3 minutes on a high flame, without the lid of the pressure cooker this time, until the water and moisture evaporate. Transfer the cooked mutton to a plate when done, and let it cool down completely.

In the meantime, take another plate and put 1 tbsp of ginger-garlic paste, 2 tbsp of curd (Dahi), ½ tsp of red chili powder, ½ tsp of chili flakes, ¼ tsp of black pepper powder, 1 tsp of cumin seeds (jeera) powder, 1 tsp of chaat masala powder, ½ tsp of garam masala powder, 1 tsp of carom seeds (ajwain), 1 tbsp of fenugreek leaves (dried Kasuri Methi), 1 tsp of black salt, 1 tbsp of coriander seeds (crushed roughly), a handful of coriander leaves (finely chopped), 1 tsp of white sesame seeds, 2 tsp of lemon juice (juice of half of a small-sized lemon), 2 tsp of corn flour, 2 tsp of gram flour (besan), 2 tsp of rice flour, and 2 pinches of red food color (optional). Mix them all nicely without adding any water.

At this point, heat an adequate amount of cooking oil in a kadai on a medium to high flame. In the meantime, add the boiled mutton and mix it nicely with the spices.

Now, when the oil is quite hot, but not smoking hot, turn the flame to medium and put the coated pieces of mutton in it. Flip and fry them until they are fried to a nice crispy and brown exterior.

Remove them from the oil to a plate when done. Fry all the pakoras in the same way.

Your tasty and crispy mutton pakoras are eventually ready to enjoy. Serve them hot with coriander chutney, onion salad, lemon wedges, and garnished with a handful of fresh coriander leaves.