Mutton Keema Stuffed Mirchi Vada

Name: Mutton Keema Stuffed Mirchi Vada
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs green chili (large, slit lengthwise and deseeded); 300 g mutton keema (minced); 2 pcs onion (medium, finely chopped); 2 tsp ginger-garlic paste; 1 pcs tomato (medium, finely chopped); 2 tbsp oil (for cooking keema); 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 0.5 tsp salt (for keema and batter); 2 tbsp coriander leaves (chopped); 0.25 cup water (for cooking keema); 1 cup chickpea flour (for batter); 2 tbsp rice flour (for crisp batter); 0.5 tsp carom seeds; 1 pinch baking soda

RATING

4.3/5(28)

TASTE SCORE

9/10

Large green chilies are filled with spiced mutton keema, dipped in a besan batter, and fried until crisp outside and juicy inside. This hearty Indian snack has plenty of flavor in every bite and is best served hot with chutney.

PREP

25m

COOK

35m

SERVES

1 PIECE

427 cal

SERVINGS

METHOD · 8 STEPS

prep · ~5 min
Prepare the chilies.
1.Wash the green chilies and pat them dry.
2.Make one slit lengthwise on each chili, keeping the stem intact.
3.Remove the seeds carefully to make space for the filling.
saute · ~8 min
Cook the keema masala base.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add 1 chopped onion and cook until light golden, 5 to 6 minutes.
4.Add ginger-garlic paste and sauté for 1 minute.
5.Add tomato, turmeric powder, red chili powder, coriander powder, and half of the salt.
TIPCook the tomato until it softens well so the keema filling stays flavorful and not watery.
pressure cook · ~15 min
Cook the mutton keema.
Add the mutton keema and mix well to break up any lumps. Pour in 0.25 cup water, cover, and pressure cook until the keema is tender and the moisture is nearly dry.
TIPKeep the filling fairly dry or it will leak out while frying.
mix · ~5 min
Finish the filling.
Open the cooker, cook off any extra moisture if needed, then stir in garam masala and coriander leaves. Let the keema cool enough to handle before stuffing the chilies.
assemble · ~5 min
Stuff the chilies.
Fill each slit chili tightly with the cooled mutton keema, pressing the filling in gently so it stays inside.
mix · ~4 min
Make the batter.
In a bowl, mix chickpea flour, rice flour, carom seeds, baking soda, and the remaining salt. Add 0.75 cup water gradually to make a thick, smooth batter that coats the back of a spoon.
TIPA thick batter gives the vada an even coating and helps hold the stuffed chili together.
fry · ~10 min
Fry the stuffed mirchi vada.
1.Heat oil for frying in a deep pan over medium heat.
2.Dip each stuffed chili fully in the batter and coat it well.
3.Slide the coated chilies into the hot oil one at a time.
4.Fry until golden and crisp on all sides, turning gently, 4 to 5 minutes.
5.Lift out and drain briefly before the next batch.
TIPUse medium heat so the batter cooks through before the outside gets too dark.
serve
Serve 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
Dry the slit chilies well before stuffing, or the besan batter will slide off in the oil.
2
Cook the keema until almost moisture-free so the filling stays packed inside and doesn't burst the coating.
3
Let the mutton filling cool before stuffing; warm keema creates steam and can loosen the batter shell.
4
Keep the batter thick enough to cling heavily to the chili, especially around the slit where filling can escape.
5
Fry on medium heat only; high heat browns the outside fast while the besan layer stays raw near the chili.
6
Do not overcrowd the kadai, or the oil temperature will drop and the mirchi vada will turn greasy.
7
These are best eaten fresh, but you can make the keema a day ahead and refrigerate it for faster assembly.