• Mutton Keema Bread Pakora
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INGREDIENTS


Mutton Keema Bread Pakora

Servings - 2 - 3

INGREDIENTS

Oil - 2 tablespoons

Cumin - 1 tablespoon

Garlic - 1 tablespoon

Ginger - 2 tablespoons

Onions - 200 grams

Salt - 1 1/2 teaspoons

Red chili - 1 teaspoon

Turmeric - 1 teaspoon

Green chili - 1 1/2 teaspoons

Mutton keema - 280 grams

Cumin powder - 1 teaspoon

Garam masala - 1 teaspoon

Dry fenugreek leaves - 1 teaspoon

Green peas - 100 grams

Water - 300 milliliters

Gram flour - 350 grams

Salt - 1 teaspoon

Red chili - 1/2 teaspoon

Turmeric - 1/2 teaspoon

Carom seeds - 1/2 teaspoon

Water - 500 milliliters

Bread slice

Oil - for frying

PREPARATION

1. Heat 2 tablespoons oil in a skillet, add 1 tablespoon cumin and stir well.

2. Add 1 tablespoon garlic, 2 tablespoons ginger and stir for 1 - 2 minutes.

3. Then, add 200 grams onions and fry till translucent.

4. Add 1 1/2 teaspoons salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 1/2 teaspoons green chili and mix it well.

5. Cook for 3 - 5 minutes on medium heat.

6. Now, add 280 grams mutton keema and mix it well.

7. Cook for 7 - 10 minutes on medium heat.

8. Add 1 teaspoon cumin powder, 1 teaspoon garam masala, 1 teaspoon dry fenugreek leaves and mix it well.

9. Then, add 100 grams green peas and mix it well.

10. Cook for 5 - 7 minutes on medium heat.

11. Now, add 300 milliliters water and stir well.

12. Cover it with lid and cook for about 20 - 25 minutes.

13. Open the lid and give it a nice stir.

14. Remove it from heat and keep aside.

15. In a mixing bowl, add 350 grams gram flour, 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1/2 teaspoon carom seeds and mix it well.

16. Add 500 milliliters water and mix it well to make a thick batter.

17. Take a bread slice and place the prepared stuffing on it.

18. Cover it with another slice of bread.

19. Cut it into diagonal.

20. Take a piece and dip it in the prepared batter.

21. Coat the piece properly.

22. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crip[y.

23. Drain it on an absorbent paper.

24. Serve hot with ketchup or chutney.