Mutton Keema Bonda

Hi frnz..So, the next must try recipe in this Ramadan series recipes is this Mutton Keema Bonda recipe..Potato is an unavoidable ingredient when it comes to bonda, cutlet, patties, samosa etc..Aloo Bonda is my all tym favourite recipe..Especially the one at small tea shops is really awesome n finger licking..I wanted to make a snack with mutton for iftar, n immediately I thought y not to make a bonda with it..So, made the recipe so simple in my own way, n really it was greatt in taste, n a perfect iftar recipe..So, don't miss to try this frnz, n let me know ur feedback too..

RECIPE:

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Preparation Time: 15 mins

Cooking Time: 40 mins

Serves: 8-9 numbers

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INGREDIENTS: [1 cup = 250 ml]

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For the filling:

Mutton mince(ground boneless mutton) - 2/3 cup

Ginger garlic paste - 1 tsp

Red chilli powder - 1 tsp

Turmeric powder - 1/4 tsp

Cumin powder - 1/3 tsp

Garam masala - 1/2 tsp

Salt - as req,

Boiled Potato - 1 big(pressure cooked for 10 whistles)

Onion - 1(fine chopped)

Green chilli - 1 big(fine chopped)

Coriander leaves - a few

Coconut oil - 2 tbsp

For the batter:

Besan flour - 3/4 cup

Rice flour - 1 tbsp

Red chilli powder - 1/2 to 3/4 tsp

Hing - 2 pinches

Salt - as req.

Water - approximately 1/2 cup or as req.

Coconut oil - for deep frying

METHOD:

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For the filling:

1. In a pan, pour 1 tbsp oil, add the ginger garlic paste, and saute for a minute until the raw smell goes. Next, add the mutton mince and saute for a few mins. Don't add water, since you can clearly see that the keema releases water by itself.

2. Now, add the red chilli powder, turmeric powder, cumin powder, salt, and cook in simmer for about 15-20 mins, stirring often.

3. When the water is completely reduced and the Keema is very well cooked, add the garam masala, and stir well for a minute. The Keema Masala is ready now! Transfer this Masala to a bowl. You can use this yummilicious masala for a variety of recipes like samosa, spring roll, sandwich stuffing, chapati stuffing etc., or even simply serve it as a side dish for rice or tiffins!!

 

4. Now, in the same pan, pour 1 tbsp oil, add the onion and saute well. Add green chilli and saute for a minute. Now, add the peeled and mashed potato, and mix very well. And next add the salt, prepared Keema masala, and mix very well. Finally, add the coriander leaves, mix and switch off the stove. The filling is ready now.

5. When the filling comes to the room temperature, form balls, place it in a bowl or airtight container, and freeze it for 30 mins. This freezing is optional.

For the batter:

1. In a bowl, mix all the ingredients to get a slightly thick batter, good enough to coat the balls well.

2. Now, dip a ball in the batter until well coated and deep fry in hot oil. Repeat this for all balls. That's it!!

Your super delicious Mutton Keema Bonda is ready to be served!! Njjoy!!

NOTE:

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1. You can even make more keema masala if required.

2. The measurements are just perfect, still you can adjust ingredients as per your taste.

3. You can use beef/chicken/fish instead of mutton.
4. Add salt carefully, since salt is used in all the three things - that is, keema masala, potato filling, and the batter.