Keema Kalmi Vada

Instructions

1. 1

   Prepare the Dal Paste

   • Wash the chana dal thoroughly and soak it in ample water for at least 4-5 hours.
   • Drain the water completely using a colander. It is crucial that the dal is as dry as possible.
   • Transfer the soaked dal to a grinder or food processor. Grind it into a coarse, thick paste without adding any water. Scrape down the sides periodically. Set aside.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn golden brown.
   • Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until fragrant.
   • Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema changes color.
   • Stir in the turmeric powder, red chilli powder, coriander powder, and 0.75 tsp of salt. Mix well.
   • Continue to cook for another 8-10 minutes, stirring occasionally, until the keema is fully cooked and the mixture is completely dry. Let it cool down to room temperature.
3. 3

   Form the Vada Mixture

   • In a large mixing bowl, combine the coarse chana dal paste, the cooled keema mixture, chopped coriander leaves, garam masala, crushed fennel seeds, hing, and the remaining 0.5 tsp of salt.
   • Mix everything thoroughly with your hands to form a uniform, stiff dough-like mixture.
4. 4

   Shape and First Fry

   • Heat the oil for deep frying in a kadai or deep pan over medium heat.
   • Divide the mixture into 8 equal portions. Shape each portion into a thick, cylindrical log, about 3 inches long.
   • Carefully slide 3-4 logs into the hot oil, ensuring not to overcrowd the pan. Fry on medium heat for 4-5 minutes per side, until they are light golden brown and cooked through.
   • Remove the logs with a slotted spoon and place them on a plate lined with paper towels. Repeat for all the logs.
   • Let the fried logs cool completely for at least 15-20 minutes. This step is essential to prevent them from crumbling when cut.
5. 5

   Cut and Second Fry for Crispiness

   • Once cooled, use a sharp knife to cut each log diagonally into 3-4 pieces, about 1/2-inch thick. These are the 'kalmis'.
   • Increase the heat of the oil to medium-high. Carefully add the cut vada pieces (kalmis) to the hot oil in batches.
   • Fry for 2-3 minutes, turning them, until they turn a deep golden brown and become very crispy.
   • Remove from the oil and drain on a wire rack to allow excess oil to drip off and maintain crispness.
6. 6

   Serve

   • Serve the Keema Kalmi Vadas hot and fresh with mint-coriander chutney, tamarind chutney, or a side of sliced onions and lemon wedges.