Keema Kalmi Vada

1. 1

   Prepare the Dal Paste

   1.Wash the chana dal thoroughly and soak it in ample water for at least 4-5 hours.

   2.Drain the water completely using a colander. It is crucial that the dal is as dry as possible.

   3.Transfer the soaked dal to a grinder or food processor. Grind it into a coarse, thick paste without adding any water. Scrape down the sides periodically. Set aside.
2. 2

   Cook the Keema Filling

   1.Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 5-6 minutes until they turn golden brown.

   2.Add the ginger-garlic paste and chopped green chillies. Sauté for 1 minute until fragrant.

   3.Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema changes color.

   4.Stir in the turmeric powder, red chilli powder, coriander powder, and 0.75 tsp of salt. Mix well.

   5.Continue to cook for another 8-10 minutes, stirring occasionally, until the keema is fully cooked and the mixture is completely dry. Let it cool down to room temperature.
3. 3

   Form the Vada Mixture

   1.In a large mixing bowl, combine the coarse chana dal paste, the cooled keema mixture, chopped coriander leaves, garam masala, crushed fennel seeds, hing, and the remaining 0.5 tsp of salt.

   2.Mix everything thoroughly with your hands to form a uniform, stiff dough-like mixture.
4. 4

   Shape and First Fry

   1.Heat the oil for deep frying in a kadai or deep pan over medium heat.

   2.Divide the mixture into 8 equal portions. Shape each portion into a thick, cylindrical log, about 3 inches long.

   3.Carefully slide 3-4 logs into the hot oil, ensuring not to overcrowd the pan. Fry on medium heat for 4-5 minutes per side, until they are light golden brown and cooked through.

   4.Remove the logs with a slotted spoon and place them on a plate lined with paper towels. Repeat for all the logs.

   5.Let the fried logs cool completely for at least 15-20 minutes. This step is essential to prevent them from crumbling when cut.
5. 5

   Cut and Second Fry for Crispiness

   1.Once cooled, use a sharp knife to cut each log diagonally into 3-4 pieces, about 1/2-inch thick. These are the 'kalmis'.

   2.Increase the heat of the oil to medium-high. Carefully add the cut vada pieces (kalmis) to the hot oil in batches.

   3.Fry for 2-3 minutes, turning them, until they turn a deep golden brown and become very crispy.

   4.Remove from the oil and drain on a wire rack to allow excess oil to drip off and maintain crispness.
6. 6

   Serve

   1.Serve the Keema Kalmi Vadas hot and fresh with mint-coriander chutney, tamarind chutney, or a side of sliced onions and lemon wedges.

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