Keema Mirchi Vada with Tamarind Chutney

Instructions

1. 1

   Prepare the Keema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn soft and golden.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the mutton keema. Cook for 5-7 minutes, breaking up lumps with a spoon, until the keema changes color and is no longer pink.
   • Stir in the turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix thoroughly.
   • Continue to cook for another 5-8 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The mixture should be dry.
   • Turn off the heat. Stir in the lemon juice and chopped coriander leaves. Allow the filling to cool down completely.
2. 2

   Prepare and Stuff the Chilies

   • Wash the Bhavnagri chilies and pat them completely dry with a kitchen towel. This is crucial for the batter to stick.
   • Carefully make a lengthwise slit in each chili, from just below the stem to the tip, without cutting through to the other side.
   • Gently open the slit and use a small spoon or your fingers to scrape out and discard the seeds and white membranes. This reduces the heat.
   • Firmly stuff each chili with the cooled keema filling. Do not overstuff, as they might break open while frying.
3. 3

   Make the Batter

   • In a medium-sized mixing bowl, combine the besan, rice flour, ajwain, hing, red chili powder, turmeric powder, and salt.
   • Gradually add water, whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to a thick pancake batter, able to coat the back of a spoon evenly.
   • Let the batter rest for 10 minutes. Just before frying, add the baking soda and give it a gentle mix.
4. 4

   Fry the Vadas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. The oil should be hot but not smoking. Test it by dropping a tiny bit of batter; it should sizzle and rise to the top immediately.
   • Take a stuffed chili, hold it by the stem, and dip it into the batter, ensuring it is fully and evenly coated.
   • Carefully slide the battered chili into the hot oil. Fry 2-3 vadas at a time to avoid overcrowding the pan, which can lower the oil temperature.
   • Fry for 5-7 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
   • Using a slotted spoon, remove the vadas from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

   • Serve the Keema Mirchi Vada hot with tamarind chutney, mint-coriander chutney, or tomato ketchup.