Keema Vada

Instructions

1. 1

   Prepare the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 2 hours. Do not over-soak.
   • After soaking, drain the water completely using a colander. Let it sit for 10-15 minutes to ensure all excess water has been removed. This step is crucial to prevent vadas from breaking.
2. 2

   Grind the Dal and Spices

   • In a grinder jar, add the fennel seeds, cinnamon stick, and cloves. Grind to a fine powder.
   • To the same jar, add the completely drained chana dal. Pulse a few times to get a coarse, thick paste. Do not add any water. The mixture should be grainy, not smooth.
3. 3

   Cook the Minced Mutton (Keema)

   • Heat 2 tbsp of oil in a pan over medium heat.
   • Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the minced mutton, breaking it apart with a spatula. Cook for 5-7 minutes until it changes color from pink to brown.
   • Stir in the red chilli powder, turmeric powder, and salt. Mix well and cook for another 8-10 minutes, until the keema is fully cooked and all moisture has evaporated. The final mixture must be dry. Set aside to cool completely.
4. 4

   Form the Vada Mixture

   • In a large mixing bowl, combine the cooled keema mixture, the coarse dal paste, chopped green chillies, coriander leaves, mint leaves, and garam masala.
   • Mix everything together thoroughly with your hands until it forms a firm, cohesive dough-like mixture. If the mixture feels too wet, you can add 1-2 tablespoons of rice flour or besan as a binder.
5. 5

   Shape and Fry the Vadas

   • Divide the mixture into 16 equal portions. Lightly grease your palms with oil and shape each portion into a small, flat patty (vada), about 2 inches in diameter.
   • Heat oil for deep frying in a kadai or deep pan over medium heat until it reaches 175°C (350°F). To test, drop a tiny piece of the mixture; it should sizzle and rise to the surface steadily.
   • Carefully slide 4-5 vadas into the hot oil at a time, ensuring not to overcrowd the pan.
   • Fry for 3-4 minutes per side, turning occasionally, until they are deep golden brown and crispy all over.
   • Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
6. 6

   Serve

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