Mutton keema balls

Mutton keema balls / mutton kola urundai is made using finely minced meat. Roasted bengal gram and coconut are added for binding. Spices give it a flavour and the balls are deep fried till crispy. They are crispy outside and tender from inside. Keema balls can be accompanied with chicken or mutton gravy or can be added to gravies (kola urundai kulambu) or can be had as a Starter with tomato ketchup. My family loves to have it as a starter. Keema balls can be made for parties with a tooth pick inserted to attract kids. Kids definitely would love such starters . Protein rich keema balls are healthy and filling for a evening snack. So do try it for your family and friends.

⏲️PREP TIME : 30 minutes

⏲️COOK TIME : 20 minutes

🥘CUISINE : Indian

🍲COURSE : Starter / side dish

🍴YIELD : 22 balls

INGREDIENTS REQUIRED :

Minced mutton boneless – 270 gm

Roasted bengal gram – 70 gm (7tbsp)

Coconut scrapping – 30 gm (5tsp)

Green chillies – 2 no.

Red chillies – 2 no.

Ginger garlic paste – 2 & 1/2 tbsp

Saunf – 2 tsp

Cinnamon – 2 inches

Cloves – 6 no.

Water – 1 & 1/2 glass

Salt as required

Ground nut oil for frying

METHOD :

Pressure cook minced mutton with water and salt ( 1/2tsp) for 5 whistles.

Meanwhile grind cinnamon, cloves, saunf and roasted bengal gram to a fine powder and keep it aside.

Now strain the cooked keema and add it to the mixer jar.

Add in ginger garlic paste.

Add the powdered bengal gram flour mixture, coconut scrapping, chillies, salt and blend it to a fine paste.

Shape the ground paste to make small equal size balls.

Heat oil in a pan and fry 5 to 6 balls at a time in medium flame.

Fry till the colour changes and the balls are crispy.

Serve it as a sidedish for gravies or as a starter with soup.

NOTE :
Donot discard the mutton stock use it for making gravies or soup.

You can also add chopped onions and coriander leaves to ground mixture and make balls.