Kheema Vada/Minced Meat Patties

These have been the all time favorite in the family and my ammama (maternal grandmother) could make this in a jiffy and also made different kinds of non veg as well as vegetarian vadas and no one could make out the difference whether it was a veg or a non veg dish which always kept us guessing what was the main ingredient she used. Miss her as well as her cooking a lot.

Ingredients:

Kheema(Mutton) :1/2 Kg
Onions: 4 medium 2 (finely chopped) and 2 (sliced)
Green Chillies: 10
Mint Leaves: 1 bunch
Coriander: 2 bunches, 1 finely chopped
Cinnamon: 1 1 inch piece
Cloves: 4
Ginger Garlic Paste: 2 tsp
Turmeric: 1/2 tsp
Coconut: 1/2 a coconut
Puttnal pappu: 3 tbs powdered
Egg: 2 for binding
Salt: to taste
Oil: Frying

Preparation:


Boil the kheema with turmeric and water, there should be no water left and the kheema should be 3/4th cooked. In a kadai take abt a 1 tsp of oil and in that saute the 2 sliced onions along with the mint leaves, 1 bunch of coriander, the Cinnamon, green chilles, cloves and then grind it to a paste. Grind the boiled Kheema as well separately but do not make it into a paste it shouls still be coarse. Grind the coconut as well but without water. Mix Kheema, the sauteed paste and the coconut and to this add the finely chopped onion, 1 bunch of coriander, eggs, puttnal pappu powder and salt. Shape them into vada and deep fry them. Serve it hot with your choice of sauce or mint chutney.

Recipe by: Mrs Sarala Padmarao
Posted by: Pavithra Arcot