Crispy on the outside, tender and spicy on the inside. These savory minced mutton patties are a classic Indian appetizer, perfect for parties or an evening snack with a cup of chai.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Crispy, protein-packed Keema Cutlets with homestyle Phulkas & fresh salad. Pure comfort!
This sindhi dish is perfect for dinner. With 949.8699999999999 calories and 38.669999999999995g of protein per serving, it's a nutritious choice for your meal plan.
fat
Lemon Juice
3 tbsp Coriander Leaves (freshly chopped)
1.5 tsp Salt (adjust to taste)
1 pcs Egg (large, lightly beaten)
1 cup Breadcrumbs (for coating)
0.5 cup Vegetable Oil (for shallow frying)
Instructions
1
Prepare the Potatoes and Keema Filling
Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Peel the skin, mash them until completely smooth, and set aside to cool.
Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent.
Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
Add the mutton keema to the pan. Break it up with a spatula and cook for 5-7 minutes until it changes color from pink to brown.
Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
Cover the pan and cook on low-medium heat for 10-12 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The mixture should be very dry.
Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Transfer the mixture to a bowl and allow it to cool down completely.
2
Form the Cutlets
Once the keema mixture is cool, add it to the bowl with the mashed potatoes.
Mix everything thoroughly until you have a uniform mixture. Taste and adjust salt if needed.
Divide the mixture into 12 equal portions. Lightly grease your palms and shape each portion into a round or oval patty, about 1/2-inch thick.
3
Coat the Cutlets
Set up a breading station: place the beaten egg in a shallow bowl and the breadcrumbs on a flat plate.
Carefully dip each patty into the beaten egg, allowing any excess to drip off.
Immediately transfer the egg-coated patty to the breadcrumbs. Press gently on both sides to ensure an even, complete coating.
4
Shallow Fry the Cutlets
Heat the remaining oil in a wide, non-stick skillet over medium heat. The oil should be hot but not smoking.
Gently place 3-4 coated cutlets into the pan, ensuring not to overcrowd it.
Fry for 3-4 minutes on each side, until they are a deep golden brown and crispy.
Using a slotted spoon, remove the cutlets and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat with the remaining cutlets, adding more oil if necessary.
5
Serve
Serve the Keema Cutlets hot with mint-coriander chutney, tamarind chutney, or tomato ketchup, along with sliced onions and lemon wedges.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
