non-vegetariannut-free
sindhi
Chicken Liver Masala with Phulka
Iron-boosting Chicken Liver Masala with homestyle Phulkas – perfectly spiced and energy-giving!
45 min
552 cal
31gProtein
56gCarbs
24gFat
2Recipes
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Crispy, flavorful Keema Patties – a protein-packed snack that's pure comfort food, mom's recipe style!
Juicy, flavorful minced mutton patties packed with aromatic Indian spices and fresh herbs. These shallow-fried delights are crispy on the outside, tender on the inside, and perfect as a party appetizer or an evening snack.
Serving size: 1 serving
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Crispy, flavorful Keema Patties – a protein-packed snack that's pure comfort food, mom's recipe style!
This sindhi dish is perfect for snack. With 483.45 calories and 23.83g of protein per serving, it's a nutritious choice for your meal plan.
In a large mixing bowl, combine the mutton keema, finely chopped onion, ginger-garlic paste, green chilies, coriander leaves, and mint leaves. Mix them together thoroughly. This should take about 5 minutes.
To the keema mixture, add the garam masala, coriander powder, cumin powder, red chili powder, turmeric powder, and salt. Sprinkle in the roasted besan and pour in the lemon juice. Use your hands to mix everything until well combined, but avoid overworking the mixture to keep the patties tender. This step takes about 3 minutes.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to 1 hour. This crucial step allows the flavors to meld and firms up the mixture, making it easier to shape the patties.
After chilling, divide the mixture into 12 equal portions. Lightly grease your palms with oil, roll each portion into a smooth ball, and then gently flatten it to form a patty about 1/2-inch thick. This process will take about 7 minutes.
Heat the oil in a wide, heavy-bottomed pan or skillet over medium heat. Once the oil is hot, carefully place 4-5 patties in the pan, ensuring they are not overcrowded. Shallow fry for 4-5 minutes on the first side until a deep golden-brown crust forms.
Gently flip the patties and cook for another 4-5 minutes on the other side until they are cooked through and evenly browned. Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat the process with the remaining patties.
Serve the Keema Patties hot, garnished with onion rings and lemon wedges, alongside a side of mint-coriander chutney.