Mutton Pakoda Recipe

Cooking Directions

• STEP 1.In a bowl, marinate mutton pieces with ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Let it rest for 30 minutes.
• STEP 2.In a separate bowl, prepare the batter by mixing gram flour, rice flour, red chili powder, turmeric powder, salt, and water. The batter should be thick and smooth.
• STEP 3.Heat oil in a deep pan for frying. Dip the marinated mutton pieces into the batter, ensuring they are well coated. Carefully drop them into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the pakodas from the oil and place them on a paper towel to drain excess oil. Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to marinate the mutton for at least 30 minutes to allow the flavors to penetrate.
• Adjust the spice levels according to your preference by adding more or less red chili powder.
• To make the pakodas extra crispy, you can add a tablespoon of hot oil to the batter.
• Do not overcrowd the pan while frying the pakodas, as it may reduce the crispiness.
• You can also add a pinch of baking soda to the batter for a lighter texture.

Storage and Serving

• Mutton Pakodas are best served hot and fresh.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350掳F (180掳C) for 5-7 minutes or until heated through.
• Serve the reheated pakodas with mint chutney or tamarind chutney for an added burst of flavor.