Mutton Kheema Vada Recipe

Cooking Directions

• STEP 1.Boil the minced mutton until tender and drain the excess water.
• STEP 2.Grind soaked chana dal, ginger, garlic, and green chilies into a coarse paste.
• STEP 3.Mix the ground paste with minced mutton, chopped onions, coriander leaves, and spices.
• STEP 4.Shape the mixture into small vadas and deep fry until golden brown.
• STEP 5.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to drain the excess water from the boiled minced mutton to avoid a watery mixture.
• You can add a pinch of baking soda to the vada mixture for extra crispiness.
• Adjust the spice levels according to your preference.

Storage and Serving

• Mutton Kheema Vadas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the vadas in an oven or on a tawa before serving.
• Serve the vadas hot with mint chutney or tomato ketchup.