Mutton Keema Vada

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

Cuisines we love