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
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.