Mutton Keema Vada is a yummy Deep fried appetizer/side dish made with aromatic spices, a traditional dish around Bangalore Mysore region, made with lamb minced mutton.
Minced Lamb Mutton – 500 gms
To grind –
Onion – 1 medium chopped roughly
Garlic – 10 to 12 pods
Ginger – 1/2 inch
Clove – 4 no’s
Cinnamon – 2 small sticks
Peppercorns – 1/2 Tsp
Fennel seeds – 1/4 tsp
Green chilies – 3 or 4 adjust to your taste
Other Ingredients –
Gram flour – 1/4 cup for binding
Egg – 1
Onion – 2 medium finely chopped
Coriander – 1 bunch chopped
Mint (pudina) – 1/2 bunch chopped
Dill leaves – 1 bunch chopped
Cooking soda – 1 pinch optional
Salt to taste
Oil to deep fry
Add all the ingredients to grind in a mixer jar, blend it to a paste without adding water.
Add minced mutton, blend it together in one or two batches to a coarse paste.
Transfer the blended mixture to a bowl, add egg, give a good mix, then add gram flour mix once again so that it Coates evenly, then add all chopped greens and onion, add a little salt if necessary and cooking soda(optional) once again mix it properly.
Heat oil to deep fry. When it is hot, grease/wet your hand, take a lemon sized ball flatten it to a vada shape,
Drop it into hot oil, deep fry on a medium flame, add 4 to 5 vadas at a time. it takes 5 to 6 mins to get done.
Fry until it turns to golden and crisp for both sides.
Once done remove it with a slotted spoon. Drain the excess oil in it. Put it on an absorbent kitchen tissue to absorb excess oil.
Serve Hot as a side dish for Non-vegetarian Thali or as a yummy Appetizer.
You can add chilly powder other than Green chilies when you add gram flour.