Mutton Keema Vada

Recipe Categories: Appetizer - Non vegetarian
Preparation Time : 30 min Cooking Time : 25 min Serves : 4

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.



Note –

You can add chilly powder other than Green chilies when you add gram flour.

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