Mutton keema pakora recipe – Quick, crunchy and delicious snack made of keema or minced meat. These bite sized pakoras are extremely addictive and makes for a great evening snack or a appetizer. They can be enjoyed alone with a cup of tea or with Pudina chutney. For more similar snacks you can check this Collection of Iftar Recipes.
Pakora are deep fried tea time snacks made with gram flour, spices and other basic ingredients. There are many varieties of pakoda made in Indian homes. You can find many of them here – 17 Pakora Recipes.
I have made these keema pakora using mutton keema however you can also make these using chicken. You can also prepare the mixture and refrigerate the previous day.
Besan, garam masala, ginger garlic paste, pudina and coriander leaves are the main ingredients that bring in a good aroma. I have used 2 tbsps of corn flour to make them crunchy, you can skip it if you prefer soft pakoras. But corn flour or rice flour will keep them crisp for longer.
Easy mutton keema pakora
Mutton keema pakora
Ingredients (1 cup = 240ml )
- 250 grams keema or minced meat
- 2 tsps ginger garlic paste
- 1 tsp garam masala or meat masala
- ¼ tsp turmeric or haldi
- ¼ to ½ tsp red chilli powder (I used ¼ tsp)
- salt as needed (I used half tsp)
- ¼ cup onion chopped finely
- 2 tbsp mint leaves or pudina
- 3 tbsp coriander leaves or daniya patta
- ¾ cup besan or gram flour
- 2 tbsp corn flour or rice flour (optional for crunch)
- oil for deep frying
How to make the recipe
Preparation for keema pakoda
- To a bowl, add keema, ginger garlic paste, garam masala, turmeric, red chili powder, salt, onion, mint and coriander leaves.
- Next add in besan and corn flour.
- Begin to mix everything well to form a dough.
- If there is lot of moisture, add in more besan. The mixture must be moist but firm. Otherwise it will absorb lot of oil while frying..
- Cover and set aside for 15 mins. You can also refrigerate and make it the next day.
How to make mutton keema pakora
- Heat oil in a dep pan or kadai.
- Check if the oil is hot enough by dropping a small portion of the mixture. It has to rise slowly without browning. This is the right temperature.
- Regulate the flame to medium high at this stage.
- Take small portions of the mixture and drop in hot oil. If you prefer soft pakoras, then make slightly large ones. Small portions make crisp pakora.
- Do not disturb them for 1 to 2 mins.
- Once the keema pakoras are light golden, regulate the flame to medium low.
- Keep stirring and fry until golden and crunchy.
- Drain keema pakora on a kitchen tissue. Serve them hot with mint chutney.
Preparation for keema pakora
1. As always I washed the keema and drained it for a while. It should not have any excess moisture. Otherwise we may need to add more flour. I have used mutton keema you can also use chicken keema.
2. Next add in chili powder, garam masala, turmeric and salt.
3. Add ginger garlic paste and finely chopped onions.
4. Chop finely coriander leaves and pudina. Then add them here. Pudina adds a very good aroma to the pakoras if possible do not skip it.
5. Add besan and corn flour. These pakoras will turn out crunchy if corn flour or rice flour is used.
6. Mix everything well. The mixture must be moist but not very soggy.
7. Heat oil in a kadai for deep frying.
8. The oil has to be hot enough. To check you can drop a small piece of the mixture to the hot oil. It has to rise without browning.
9. Set the flame to medium high, then drop small portions of the mixture to hot oil. If you drop big portions then the pakoras will be soft inside and crunchy outside. If you drop small bite sized portions then they will be very crunchy and remain so for long time.
10. Do not disturb them for a minute. When they come up, stir and fry. Once they turn light golden, regulate the flame to medium low.
11. Fry until crunchy and golden. Drain to a kitchen tissue.
Serve mutton keema pakora with mint chutney.