Mutton Keema Vada
Crispy, savory fritters packed with spiced minced mutton and crunchy chana dal. This South Indian snack is a meat lover's dream, perfect with a cup of chai or as an appetizer.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Chana Dal
- b.Rinse the chana dal thoroughly under cold running water until the water runs clear.
- c.Soak the dal in a large bowl with ample water for 2 to 3 hours. Do not over-soak.
- d.After soaking, drain the water completely using a colander. Let it sit for 10-15 minutes to ensure all excess water is removed.
- 2
Step 2
- a.Cook the Mutton Keema
- b.Heat 2 tbsp of vegetable oil in a pan over medium heat.
- c.Add the ginger-garlic paste and sauté for about 30 seconds until fragrant.
- d.Add the mutton keema, 0.5 tsp salt, turmeric powder, and red chilli powder.
- e.Cook for 8-10 minutes, breaking up any lumps with a spoon. Continue cooking until the keema is browned and all the moisture has evaporated. The mixture should be completely dry.
- f.Remove from heat and let the cooked keema cool down completely.
- 3
Step 3
- a.Grind the Dal and Make the Vada Mixture
- b.Transfer the drained chana dal to a grinder or food processor. Pulse a few times to get a coarse, crumbly mixture. It's crucial not to add any water and not to grind it into a smooth paste.
- c.In a large mixing bowl, combine the coarsely ground dal, the cooled mutton keema, finely chopped onion, green chillies, crushed fennel seeds, garam masala, chopped curry leaves, and coriander leaves.
- d.Add the rice flour and the remaining 1 tsp of salt. Mix everything together thoroughly with your hands until it forms a thick, cohesive dough-like mixture.
- 4
Step 4
- a.Shape the Vadas
- b.Lightly grease your palms with a little oil.
- c.Take a lemon-sized portion of the mixture and roll it into a smooth ball.
- d.Gently flatten the ball between your palms to form a patty about 2-3 inches in diameter and 1/2 inch thick.
- e.Repeat this process with the remaining mixture. You should get about 16 vadas.
- 5
Step 5
- a.Fry the Vadas
- b.Heat the oil for deep frying in a kadai or deep pan over medium heat. To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface.
- c.Carefully slide 3-4 vadas into the hot oil at a time. Do not overcrowd the pan.
- d.Fry for 3-4 minutes on one side until golden brown, then flip and fry the other side for another 3-4 minutes until deep golden brown and crispy all over.
- e.Remove the fried vadas with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- 6
Step 6
- a.Serve
- b.Serve the Mutton Keema Vadas hot with coconut chutney, mint chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the chana dal is drained completely. Any excess water will make the vadas soggy and cause them to break.
- 2The mutton keema must be cooked until completely dry. Moisture is the enemy of crispy vadas.
- 3A coarse grind for the dal is essential for the classic crunchy texture. A smooth paste will result in dense vadas.
- 4Fry the vadas on consistent medium heat. High heat will brown them too quickly, leaving the inside raw, while low heat will make them oily.
- 5Do not overcrowd the pan while frying. This lowers the oil temperature and leads to greasy vadas.
- 6Adding rice flour is a great trick to make the vadas extra crispy and helps with binding.
Adapt it for your goals.
Healthier Version
For a lower-fat option, shallow fry the vadas in a pan with a few tablespoons of oil or cook them in an air fryer at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Vegetarian VersionVegetarian Version
Replace the mutton keema with 200g of crumbled paneer or soya granules (soaked and squeezed dry) to make a delicious vegetarian vada.
Different MeatDifferent Meat
You can substitute mutton keema with finely minced chicken or turkey for a lighter alternative.
Why this is on our healthy list.
Rich in Protein
Both mutton and chana dal are excellent sources of protein, which is essential for muscle repair, growth, and overall body function.
Good Source of Iron
Mutton is a rich source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Provides Dietary Fiber
Chana dal contributes dietary fiber to this dish, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Frequently asked questions
Vadas usually break for two main reasons: too much moisture in the mixture or not enough binding. Ensure your chana dal is well-drained and the keema is cooked until completely dry. If it still feels loose, you can add an extra tablespoon of rice flour or besan (gram flour) to bind it better.