In a Mixie, grind Onions, Cashews, Kasa kasa(poppy seeds), sombu(fennel seeds), Green chillies, cinnamon, cloves, Corinader leaves. Grind it to a paste by adding very little water. Do not add more water as you cannot form a shape later.
Heat a kadai. Add Mutton Keema / small Mutton pieces, turmeric powder, Red chilli powder and Coriander powder. Saute well. Mutton will cook in its own juices. Do not add water.
Once the mutton becomes dry and cooked well, Remove from the heat. Let it cool.Add this cooked mutton to the Mixie along with the masala and grind well.
Transfer to a bowl and add roasted gram dal powder, salt and mix well.You should be able to form balls out of it. You can also refrigerate at this stage and fry later.
In a kadai, add enough oil for deep frying. Once the oil is hot, keep the flame in medium and drop the balls one by one. You can fry 3/4 balls in a batch depending on the size of the kadai.
Fry till its crispy on the outside. Make sure you fry mutton kola in medium flame throughout. If you keep the flame high, then the outer will become brown very soon and the inner side may not have cooked well.
Once fried well, transfer to a kitchen tissue. So that excess oil is removed.