non-vegetariannut-free
andhra
Mutton Vepudu, Roti and Onion Salad
Perfectly spiced Mutton Vepudu with soft rotis – a protein-packed and energy-giving meal to power your day!
65 min
532 cal
43gProtein
53gCarbs
17gFat
3Recipes
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Melt-in-mouth Mutton Keema Cutlets with creamy Onion Raita. A protein-packed, soul-satisfying snack for any time!
Crispy on the outside, tender and flavorful on the inside, these mutton keema cutlets are a surefire hit. Spiced minced mutton and soft potatoes create an irresistible snack or appetizer, perfect with a side of mint chutney.
Serving size: 1 serving
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Serving size: 1 serving
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Melt-in-mouth Mutton Keema Cutlets with creamy Onion Raita. A protein-packed, soul-satisfying snack for any time!
This andhra dish is perfect for snack. With 756.4699999999999 calories and 33.269999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Boil, peel, and mash the potatoes until smooth. Ensure there are no lumps. Set aside to cool.
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 chopped green chillies. Sauté for 1-2 minutes until the raw aroma disappears.
Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes, stirring frequently, until the keema changes color from pink to brown.
Stir in the turmeric powder, red chilli powder, coriander powder, cumin powder, and salt. Mix well and cook for 2 minutes until the spices are fragrant.
Reduce the heat to low, cover the pan, and let the keema cook for 10-15 minutes. Uncover and cook for another 5 minutes, stirring, until all the moisture has evaporated. The mixture must be completely dry. Turn off the heat, stir in the garam masala, and let it cool completely.
In a large bowl, combine the cooled keema mixture, mashed potatoes, chopped coriander leaves, and lemon juice. Mix gently until just combined. Do not overmix.
Divide the mixture into 12 equal portions. Shape each portion into a round or oval patty, about 1/2-inch thick. For best results, refrigerate the shaped patties for 30 minutes to help them firm up.
Prepare the coating station. In a shallow bowl, whisk the all-purpose flour and water to create a smooth, thin slurry. Spread the breadcrumbs on a separate flat plate.
Dip each patty first into the flour slurry, letting any excess drip off. Then, coat it evenly with breadcrumbs, pressing gently so they adhere well.
Heat 1 cup of oil in a wide pan for shallow frying over medium heat. Once the oil is hot, carefully place 3-4 coated cutlets in the pan. Fry for 3-4 minutes per side, until golden brown and crisp.
Remove the cutlets with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil. Serve hot with mint chutney or ketchup.
In a medium-sized mixing bowl, add the chilled curd. Whisk it vigorously for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. If the curd is too thick, you can add 1-2 tablespoons of milk or water to achieve a slightly thinner consistency.
Add the finely chopped red onion, green chili, and fresh coriander leaves to the whisked curd.
Sprinkle in the roasted cumin powder, chaat masala, kala namak (black salt), sea salt, and Kashmiri red chili powder (if using). Gently fold all the ingredients together until they are just combined. Avoid over-mixing to keep the onions crunchy.
Taste the raita and adjust the seasonings if necessary. You may want to add more salt for flavor or a pinch of sugar to balance the tanginess of the curd.
For the best flavor, cover the bowl and chill the raita in the refrigerator for at least 15-20 minutes. This allows the flavors to meld. Serve cold as a refreshing side with biryani, pulao, kebabs, or stuffed parathas.