Chicken Keema Vada

Name: Chicken Keema Vada
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: indian
Ingredients: 500 g chicken keema (minced); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 5 pcs garlic (cloves, minced); 3 tbsp coriander leaves (finely chopped); 2 tbsp mint (finely chopped); 3 tbsp chickpea flour; 2 tbsp rice flour; 1 tsp fennel seeds (lightly crushed); 1 pinch garam masala; 1 pinch red chili powder; 1 pinch turmeric powder; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp lemon juice; 1 pcs egg; 2 cup oil for frying (for deep frying)

RATING

4.3/5(28)

TASTE SCORE

8/10

Crisp outside and juicy inside, these chicken keema vadas are packed with ginger, garlic, herbs, and warm spices. They make a satisfying Indian snack with plenty of flavor in every bite.

PREP

20m

COOK

20m

SERVES

1 PIECE

188 cal

SERVINGS

METHOD · 5 STEPS

prep · ~7 min
Prepare the keema mixture.
1.Add chicken keema, onion, green chili, ginger, garlic, coriander leaves, and mint to a large bowl.
2.Add chickpea flour, rice flour, fennel seeds, garam masala, red chili powder, turmeric powder, black pepper, and salt.
3.Add lemon juice and egg, then mix well until the mixture looks sticky and holds together.
TIPIf the mixture feels loose, let it sit for 5 minutes so the flours absorb moisture.
rest · ~10 min
Rest the mixture.
Cover the bowl and rest the mixture for 10 minutes. This helps the seasoning spread evenly and makes shaping easier.
prep · ~5 min
Shape the vadas.
1.Divide the mixture into 8 equal portions.
2.Wet your palms lightly with water.
3.Shape each portion into a small flat round vada so it cooks evenly.
TIPKeep the vadas slightly thin in the center so the chicken cooks through before the outside gets too dark.
fry · ~15 min
Heat the oil and fry the vadas.
1.Heat oil in a deep pan over medium heat until moderately hot.
2.Slide in 3 to 4 vadas at a time without crowding the pan.
3.Fry until deep golden on one side, then turn and cook the other side until crisp and the chicken is fully cooked.
4.Lift out and drain briefly before frying the next batch.
TIPUse medium heat throughout; very hot oil browns the outside too quickly and leaves the center undercooked.
serve
Serve the chicken keema vada hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze excess moisture from the chopped onion if your keema mixture feels loose before shaping.
2
Resting the mixture is important here; the chickpea and rice flour absorb juices and help the vadas hold.
3
Shape the patties evenly and slightly thinner at the center so the chicken cooks through at the same time as the crust browns.
4
Fry one small tester vada first to check salt and spice before cooking the whole batch.
5
Keep the oil at medium heat; these chicken vadas need time to cook inside without the outside turning too dark.
6
Drain on a rack instead of paper towels if you want the crust to stay crisp for longer.
7
You can shape the vadas ahead and chill them briefly; colder patties are easier to lower into the oil.