Mutton Keema Stuffed Mirchi Vada

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.

5. 5
   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.

6. 6
   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.
7. 7
   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.
8. 8
   serve

   Serve hot.

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