Traditional recipe for Keema Vada that you can now make at home and not depend on going to your favorite Indian restaurant. Serve as an appetizer, or with rice for a full meal.
Adapted from easycookingforamateurs.com
ounces minced mutton/keema, or ground lamb
small onion, chopped
4 to 5
stems fresh cilantro, chopped
green chiles, seeded and chopped finely
inch piece ginger, chopped finely
tablespoons garbanzo bean flour
Salt to taste
Oil: for deep frying
Mix ground lamb, green chilies, cilantro, ginger and garlic. In a separate mixing bowl mix garbanzo bean flour, onion and salt. Add the meat mixture and mix well. Make small balls and flatten gently. Heat oil in a fryer until medium hot. Deep fry both sides of the meat balls until they turn golden brown. Serve hot with tomato sauce or green chutney.