Mutton Keema Vada

Take mixer jar add Onion – 1 medium chopped roughly, Garlic – 10 to 12 pods, Ginger – 1/2 inch, Clove – 4 no’s, Cinnamon – 2 small sticks, Peppercorns – 1/2 Tsp, Fennel seeds – 1/4 tsp, Green chilies – 3 or 4 adjust to your taste, Salt - 1 Tsp, blend it to a paste without adding water.

Add minced mutton, blend it together in one or two batches to a coarse paste.

Transfer the blended mixture to a bowl, add egg, give a good mix, then add gram flour mix once again so that it Coates evenly, then add all chopped greens and onion, add a little salt if necessary and cooking soda(optional) once again mix it properly.

Heat oil to deep fry. When it is hot, grease/wet your hand, take a lemon sized ball flatten it to a vada shape,

Drop it into hot oil, deep fry on a medium flame, you can make 4 to 5 vada at a time,

Fry until it turns to golden and crisp for both sides.

Once done remove it with a slotted spoon. Drain the excess oil in it. Put it on an absorbent kitchen tissue to absorb excess oil.

Continue the same for the rest in one or 2 batches.

Continue the same for rest of the mixture in one or two batches.

Serve Hot Mutton Keema Vada with Pudina chutney/ with your favorite dip as a side dish for Non-vegetarian Thali or as a yummy Appetizer.