Minced Mutton/Mutton Keema Vada

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Traditional recipe for Keema Vada that you can now make at home and not depend on going to your favorite Indian restaurant. Serve as an appetizer, or with rice for a full meal.

  • 4
  • 20 mins
  • 30 mins

Ingredients

  • 8 ounces minced mutton/keema, or ground lamb
  • 1 small onion, chopped
  • 4 to 5 stems fresh cilantro, chopped
  • 3 green chiles, seeded and chopped finely
  • 1/2 inch piece ginger, chopped finely
  • 2 cloves garlic
  • 2 tablespoons garbanzo bean flour
  • Salt, to taste
  • Oil: for deep frying

Preparation

Step 1

Mix ground lamb, green chilies, cilantro, ginger and garlic.

In a separate mixing bowl mix garbanzo bean flour, onion and salt. Add the meat mixture and mix well.

Make small balls and flatten gently.

Heat oil in a fryer until medium hot. Deep fry both sides of the meat balls until they turn golden brown.

Serve hot with tomato sauce or green chutney.

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