Mutton Kheema Vada

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Mutton Kheema Vada


Cooking Time

Preparation Time :20 Min

Cook Time : 10 Min

Total Time : 30 Min


Serves : 3
  • 250 gms minced meat

  • 50 gms fried gram

  • 1/2 inch cinnamon

  • 2 nos cloves

  • 1 tsp ginger garlic paste

  • 1 tsp fennel seed

  • 1 nos onion

  • 1/4 cups chopped coconut

  • 2 nos green chillies

  • 1/4 tsp tumeric powder

  • 1/2 tsp salt to taste

  • 1/4 litre oil for frying

  • 1/2 cups coriander leaves

  • 3 tbsp tomato ketchup


  • Grind fried gram in a blender and grind it to a fine powder. Keep it aside.
  • Add ginger garlic paste, cinnamon, cloves and fennel seeds in a blender and grind coarsely. To the ground mixture add green chillies and onion to it and grind well. Add chopped coconut, turmeric powder and salt to taste. Grind well.
  • Transfer the ground mixture to a bowl. Keep it aside.
  • Add two cups of water in a vessel. To it add minced meat with little salt and turmeric powder.Let it boil for 10 minutes.
  • When meat is cooked drain the broth. This broth can be used for making meat balls kurma or can drink it as soup by seasoning.
  • Let the cooked meat cool for few minutes.
  • Add grounded gram powder, grounded spice mixture to the cooked mince meat. Mix well and make round balls tightly.
  • Minced kheema ballls are ready to be fried.
  • Heat oil in a wok on a medium flame. Flatten the meat balls into a vada shape and fry gently.
  • When it's done transfer it on a tissue paper to absorb oil.
  • Serve mutton kheema vada with tomato ketchup.
  • Hot crispy mutton kheema vada is ready to consume.