Mutton Keema Vada

Instructions

1. 1

   Prepare the Chana Dal

   • Rinse the chana dal thoroughly under cold running water until the water runs clear.
   • Soak the dal in a large bowl with ample water for 2 to 3 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 is removed.
2. 2

   Cook the Mutton Keema

   • Heat 2 tbsp of vegetable oil in a pan over medium heat.
   • Add the ginger-garlic paste and sauté for about 30 seconds until fragrant.
   • Add the mutton keema, 0.5 tsp salt, turmeric powder, and red chilli powder.
   • Cook for 8-10 minutes, breaking up any lumps with a spoon. Continue cooking until the keema is browned and all the moisture has evaporated. The mixture should be completely dry.
   • Remove from heat and let the cooked keema cool down completely.
3. 3

   Grind the Dal and Make the Vada Mixture

   • Transfer the drained chana dal to a grinder or food processor. Pulse a few times to get a coarse, crumbly mixture. It's crucial not to add any water and not to grind it into a smooth paste.
   • In a large mixing bowl, combine the coarsely ground dal, the cooled mutton keema, finely chopped onion, green chillies, crushed fennel seeds, garam masala, chopped curry leaves, and coriander leaves.
   • Add the rice flour and the remaining 1 tsp of salt. Mix everything together thoroughly with your hands until it forms a thick, cohesive dough-like mixture.
4. 4

   Shape the Vadas

   • Lightly grease your palms with a little oil.
   • Take a lemon-sized portion of the mixture and roll it into a smooth ball.
   • Gently flatten the ball between your palms to form a patty about 2-3 inches in diameter and 1/2 inch thick.
   • Repeat this process with the remaining mixture. You should get about 16 vadas.
5. 5

   Fry the Vadas

   • Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface.
   • Carefully slide 3-4 vadas into the hot oil at a time. Do not overcrowd the pan.
   • Fry for 3-4 minutes on one side until golden brown, then flip and fry the other side for another 3-4 minutes until 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 any excess oil.
6. 6

   Serve

   • Serve the Mutton Keema Vadas hot with coconut chutney, mint chutney, or tomato ketchup.