Add a tsp of oil to a wok/kadai and heat it on medium-low heat.
Roast each of the ingredients listed under 'Ingredients to be roasted' separately. Begin with the split bengal gram, then red chilis, fennel seeds, poppy seeds, and finally the minced mutton
Sauté the minced mutton in the wok/kadai until it begins to release a lot of liquid. Completely drain the liquid off the mutton and save it for later
Let them cool down. Add all the roasted ingredients along with grated coconut, curry leaves, onions, and turmeric powder to grinder/mixer; and grind them together to a fine, thick paste with salt.
Do not add water for grinding. If you need water, just add the liquid released by the mutton when it was being roasted
Transfer the ground mutton mixture to a plate
Grind a tbsp of roasted bengal gram/pottu kadalai to a fine powder and add it to the ground mutton mixture and mix well
Heat oil in a wok/kadai on medium-high heat
Roll the mutton mixture between your palms into small balls (1½inch)
Deep fry them in oil until they are browned on the outside
Serve hot with white rice and mutton curry/mutton kuzhambu
