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Crispy on the outside, soft and savory on the inside, these minced meat fritters are a flavor explosion. A popular South Indian snack, perfect with a cup of chai or as an appetizer for any party.
For 4 servings
Prepare the Dal
Grind the Dal and Spices
Cook the Minced Mutton (Keema)
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Crispy on the outside, soft and savory on the inside, these minced meat fritters are a flavor explosion. A popular South Indian snack, perfect with a cup of chai or as an appetizer for any party.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 364.58 calories per serving with 21.9g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Form the Vada Mixture
Shape and Fry the Vadas
Serve
For a lower-fat option, shape the vadas and bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, flipping halfway, until golden and crisp. You can also use an air fryer at 180°C (360°F) for 15-18 minutes.
Substitute mutton with minced chicken or turkey. The cooking time for the mince will be slightly shorter.
Replace the minced meat with crumbled paneer, mashed potatoes, or a mixture of finely chopped vegetables like carrots, beans, and peas. Ensure the vegetable mixture is cooked until dry.
Mutton and chana dal provide high-quality protein, which is essential for muscle repair, growth, and maintaining overall body function.
Mutton is a great source of heme iron, which is easily absorbed by the body. Iron is crucial for producing red blood cells and preventing anemia.
Spices like fennel, cinnamon, and cloves not only add incredible flavor and aroma but also contain antioxidants and possess anti-inflammatory properties that contribute to overall health.
One serving of Keema Vada, which is typically 4 pieces, contains approximately 470 calories. The calorie count can vary based on the amount of oil absorbed during frying and the fat content of the mutton.
Keema Vada is rich in protein and iron from the mutton and dal. However, it is deep-fried, which makes it high in fat and calories. It's best enjoyed in moderation as a special treat. For a healthier alternative, consider baking or air-frying the vadas.
Vadas typically break for two main reasons: excess moisture or improper binding. Ensure your soaked dal is drained completely and the cooked keema is dry. If the mixture still feels too loose, you can add a tablespoon of rice flour or besan (gram flour) to help bind it.
Absolutely! Minced chicken is a great substitute for mutton. The process remains the same, but the cooking time for the chicken keema might be slightly shorter, around 10-12 minutes.
Yes, the uncooked vada mixture can be prepared and stored in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to develop even more. Shape and fry the vadas just before you plan to serve them for the best crispy texture.