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KEEMA PAKORA
Crunchy and delicious, these mutton mince pakoras are a sure hit during monsoons
Preparation Time : 15 minutes
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Mutton mince (keema)
200 grams
Ginger, chopped
1 inch piece
Onion , chopped
1 medium
Eggs
2
Salt
to taste
Red chilli powder
3/4 teaspoon
Green chillies, chopped
2
Fresh coriander leaves, chopped
2 tablespoons
Turmeric powder
1/4 teaspoon
Gram flour (besan)
2 tablespoons
Refined flour (maida)
2 tablespoons
Lemon juice
2 tablespoons
Oil
to deep fry
METHOD
Take minced meat in a bowl. Add ginger, onion, eggs, salt, red chilli powder, green chillies, coriander leaves, turmeric powder, gram flour, refined flour and lemon juice and mix well.Heat sufficient oil in a kadai. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. Drain and place them on an absorbent paper. Serve hot.