Place the meat, dals, cardamoms pods, red chillies, peppercorns, cinnamon stick, cloves, and ginger in a pan. Season with salt and then pour in 175ml / 6fl oz (3/4 cup) water and bring to a boil.
Reduce the heat to medium and cook until the meat is completely dry about 45 minutes. Remove and allow to cool.
Discard the whole spices and transfer the meat to a blender or food processor and process to make a fine paste. Transfer the paste to a bowl, add the chopped coriander and green chilli and mix well.
Divide the mixture into 20 equal portions and roll into balls. With damp hands, flatten them into small patty-like shapes.
Heat enough oil for deep-frying in a kadhai or deep pan to 180C / 350F, or until a cube of bread browns in 30 seconds.
Working in batches, carefully lower the patties into the hot oil and deep-fry until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper (paper towels). Serve with chutney.