1. Boil potatoes, peel the skin and mash the potatoes.
2. Grind ginger and garlic to fine paste.
3. Grind cloves, cinnamon, cardamoms and poppy seeds. Add this to mashed potato mixture then add coriander leaves and curry leaves and mix well.
4. Wash kheema. Add onions, salt, chillie powder and turmeric to kheema, mix well add some water and cook. When cooked grind this and add ginger-garlic paste and mashed potato mixture to it.
5. Take besan flour and add some water and beat eggs in that and mix well.
6. Heat oil. Take Kheema mixture and make small balls.
7. Take each ball and dip in the besan flour mixture and put them in oil and fry until golden brown. Deep fry all the kheema balls.

Serve hot with sauce.