Mutton Keema Cutlet

Name: Mutton Keema Cutlet
Cuisine: Indian
Ingredients: 300 gram boiled mutton keema; 1 large onion finely chopped; 1 tbsp ginger garlic paste; 2 tbsp chopped green chillies; 3 medium sized smashed boiled potatoes; 1 cup breadcrumbs; 2 tsp red chilli powder; 1 tsp chaat masala; 1 tsp turmeric powder; 2 tsp garam masala powder; 2 tsp chopped coriander; 2 tsp cumin powder; 2 tsp coriander powder; 3 eggs; 3 tbsp corn flour; 1/4 cup water; to taste Salt; 2 cup oil for frying

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

#partyfood
Mutton keema cutlets are a juicy succulent mined meat wrapped in lacy breaded crumbs, crunchy and crisp from outside,hot and spicy from inside. This appetizer recipe is a sheer delight and is not just filling for your stomach but also satiates your soul.This crunchy snack recipe can be relished on varies parties, potlucks,buffets etc.Do try it .

Manami Sadhukhan Chowdhury @cook_12370899

Barrackpore, Kolkata, West Bengal

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Ingredients

300 gramboiled mutton keema
1large onion finely chopped
1 tbspginger garlic paste
2 tbspchopped green chillies
3medium sized smashed boiled potatoes
1 cupbreadcrumbs
2 tspred chilli powder
1 tspchaat masala
1 tspturmeric powder
2 tspgaram masala powder
2 tspchopped coriander
2 tspcumin powder
2 tspcoriander powder
3eggs
3 tbspcorn flour
1/4 cupwater
to tasteSalt
2 cupoil for frying

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Steps

1

Heat a pan, add some oil and fried onions till translucent.
2

Add ginger garlic paste, turmeric powder and fry them.
3

Now add boiled keema, chopped coriander leaves and fry till the rawness disappear. Add salt and stir well.
4

Next add all the remaining spices, smashed boiled potatoes and keep sauteing till everything incorporates well.
5

When done keep aside and let it cool down.
6

To the cooked keema add green chillies and bread crumbs and mix well.
7

Beat the eggs very well and at it to the means mixture.
8

Combine everything well till the mixture begins to form lumps.
9

Now shape the cutlets into heart shapes, do not make it too thin or too big.
10

Roll them lightly in breadcrumbs.
11

Refrigerate them for 15 minutes.
12

Heat enough oil to shallow fry the cutlets.
13

Fry 2-3 cutlets at a time.
14

Fry the cutlets till golden on each side.
15

Serve hot.