Kheema Mutti: Yummy Snack Recipe

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We all have got used to picking up snacks from fast food joints or making quick fixes at home. How about enjoying something rich and decadent for a change? If you want an Indian mutton snacks that will satiate all your senses, then you try our very own kheema mutti. This kheema mutti recipe belongs to Southern India. It uses generous amounts of coconut powder and is usually fried in coconut oil.

CHECK OUT SOME MORE DELICIOUS KHEEMA RECIPES

Kheema mutti is best described as mutton patties. You add different Indian spices to minced meat and then deep fry the meat dumplings in oil. Now, frying red meat in oil certainly makes it a very unhealthy and fattening dish. But then, if you want to try something traditional, you will to excuse the ‘fatty' part of the recipe. Besides, the kheema mutti recipe is very easy to prepare. If you have all the ingredients ready, you can make the kheema mutti in 10 minutes.

Serves: 4
Preparation Time: 30 minutes
Cooking Time: 10 minutes

Ingredients

• Kheema or minced lamb meat- 500 grams
• Dry coconut powder- 2 tbsp
• Coriander powder- 1tsp
• Red chilli powder- 1tsp
• Pepper powder- 1tsp
• Garam masala powder- ½ tsp
• Coriander leaves- 2 stalks
• Egg- 2
• Salt- as per taste-
• Oil- 2 cups

Procedure

1. Wash the kheema and then pat it dry.
2. Allow all the fluids to drain out of it so that it does leak water later on.
3. Now, add coconut powder, coriander powder, red chilli powder, pepper and garam masala powder to the kheema.
4. Add salt and mix up all the ingredients evenly.
5. Marinate in the refrigerator for 30 minutes.
6. Break the eggs and pour them over the marinated kheema after 30 minutes.
7. Also add the coriander leaves to bind the muttis or patties.
8. Make small patties with your hands and flatten them even for frying.
9. Heat oil in a deep bottomed pan; when the oil starts steaming, add the kheema muttis to the pan.
10. Fry on medium flame for 5-8 minutes until both sides get evenly browned.
11. Serve kheema mutties with onion rings and curd.