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Mutton Kheema Vada

Mutton Kheema Vada

Cooking Time

Preparation Time : 20

Cook Time : 10

Total Time : 30


Serves 3

  • Minced meat 250 gms

  • Fried gram 50 gms

  • Cinnamon 1/2 inch

  • Cloves 2 nos

  • Ginger garlic paste 1 tsp

  • Fennel seed 1 tsp

  • onion 1 nos

  • Chopped coconut 1/4 cups

  • green chillies 2 nos

  • Tumeric powder 1/4 tsp

  • Salt to taste 1/2 tsp

  • Oil for frying 1/4 litre

  • Coriander leaves 1/2 cups

  • Tomato ketchup 3 tbsp


  • 01

    Grind fried gram in a blender and grind it to a fine powder. Keep it aside.

  • 02

    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.

  • 03

    Transfer the ground mixture to a bowl. Keep it aside.

  • 04

    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.

  • 05

    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.

  • 06

    Let the cooked meat cool for few minutes.

  • 07

    Add grounded gram powder, grounded spice mixture to the cooked mince meat. Mix well and make round balls tightly.

  • 08

    Minced kheema ballls are ready to be fried.

  • 09

    Heat oil in a wok on a medium flame. Flatten the meat balls into a vada shape and fry gently.

  • 10

    When it's done transfer it on a tissue paper to absorb oil.

  • 11

    Serve mutton kheema vada with tomato ketchup.

  • 12

    Hot crispy mutton kheema vada is ready to consume.



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