Mutton Keema Vada

Name: Mutton Keema Vada
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 1 cup chana dal (split Bengal gram, picked and rinsed); 250 g mutton keema (double-minced, lean); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 0.5 tsp fennel seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.25 tsp salt; 2 tbsp coriander leaves (finely chopped); 1 tbsp mint leaves (finely chopped); 1 tsp oil (for cooking keema); 1 pinch asafoetida

RATING

4.4/5(62)

TASTE SCORE

9/10

Crispy, golden-brown lentil fritters packed with a spicy, aromatic mutton keema filling. These South Indian-style vadas have a crunchy exterior, soft interior, and a deeply savory center that makes them an irresistible tea-time snack or party starter.

PREP

30m

COOK

25m

SERVES

2 PIECES

397 cal

SERVINGS

METHOD · 4 STEPS

prep
Soak and grind the chana dal.
1.Soak chana dal in water for 2 hours. Drain well.
2.Add drained dal to a mixer grinder with asafoetida and a pinch of salt.
3.Grind coarsely without adding water. The paste should be thick and grainy, not smooth.
TIPDo not add water while grinding or the batter will be loose and absorb more oil.
saute · ~15 min
Cook the mutton keema filling.
1.Heat 1 tsp oil in a pan over medium heat. Add fennel seeds and let splutter for 15 seconds.
2.Add chopped onion, green chili, ginger, and garlic. Sauté until onions turn golden (5-7 min).
3.Add mutton keema, turmeric powder, red chili powder, and 0.25 tsp salt. Stir well.
4.Cook uncovered on medium heat, breaking lumps, until keema is dry and cooked through (8-10 min).
5.Turn off heat. Mix in garam masala, coriander leaves, and mint. Let cool completely.
TIPKeep breaking the keema with the spatula as it cooks — you want a dry, crumbly texture without any large clumps.
assemble
Shape the vadas.
1.Divide the ground dal paste into 8 equal lemon-sized balls.
2.Flatten one ball on your greased palm into a small disc.
3.Place a spoonful of cooled keema filling in the center.
4.Gather the edges and seal, then flatten gently into a patty shape.
5.Repeat for all 8 vadas.
TIPGrease your palms with a few drops of oil to prevent the coarse dal paste from sticking.
fry · ~8 min
Deep fry until golden and crisp.
1.Heat 2 cups oil in a deep frying pan over medium heat.
2.Test oil readiness by dropping a tiny piece of batter — it should rise immediately without browning.
3.Slide in 3-4 vadas gently. Do not overcrowd.
4.Fry for 3-4 minutes per side until deep golden brown and the exterior feels firm.
5.Drain on paper towels. Serve hot.
TIPKeep the oil temperature steady on medium. Too hot and the vadas brown outside but stay raw inside.

PRO TIPS

What to keep in mind.

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

1
Grind the chana dal coarsely with minimal water to ensure the batter stays thick and crunchy.
2
Cool the keema filling completely before stuffing — warm filling will make the dal paste sticky.
3
Grease your palms lightly with oil to shape vadas easily without the batter sticking.
4
Test oil temperature with a batter drop — it should sizzle and rise right away without turning dark.
5
Fry vadas on steady medium heat to cook the lentil crust through without burning.
6
Drain fried vadas on paper towels to remove excess oil and keep them crisp longer.
7
Make a double batch of the keema filling and freeze half for quicker prep next time.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace mutton keema with crumbled, well-drained paneer or finely chopped mushrooms cooked with the same spices — perfect for meat-free days without losing the savory depth.

air fried

Air-fried

Brush shaped vadas lightly with oil and air-fry at 180°C for 12–15 minutes, flipping halfway — a lower-fat alternative that still delivers a golden, crunchy crust.

spicy crunch