So this time when we visited our relatives place, he made sure he invited that aunt home and also got her agree to making this and demonstrate the process. It was the day after Sankranthi when they will cook non veg for lunch and of course you have seen the thali of which these fried keema balls were part of.
The Aunty in question is quite savvy and carries herself typically with an air that talks about her expertise in cooking. Nothing was tough for her and she could easily adapt to a new kitchen and dished out some delicious dishes for the lunch. It was very interesting to see a cook who could do so well. on her part, she was highly amused and entertained by the fact that I was walking around with a camera and would click away every other move she took. Of course the object in attraction was the dish she was making and I made very clear that I have no intention of clicking the chefs in action..:)
The ingredients that went in for the Fried Kheema Balls were sort of similar to what I have. And the Keema Kofta Curry was different in the way she was making, simple list of ingredients and couldn’t believe it could end up so delicious.
Today’s post is only about Fried Keema Balls or Crispy fried keema balls.
I was told that Aunty sometimes adds either soaked channa dal or fried gram dal powder along with the keema for better binding. In this recipe she didn’t add either. Making sure the balls don’t break, purely depends on how dry the keema is drained and also grinding without water. Adding channa dal might give it a masala vada taste. Should be trying it sometime.
Kheema Kofta Curry already posted.
Keema – 250 gms
Coriander leaves – 1/2 cup
Ginger – 2″
Garlic – 4-5 cloves
Green Chilies – 3 medium
Red Chili powder – 1 tsp
Coriander Powder – 1 tsp
Salt to taste
How to make the Fried Keema Balls
Wash and drain the keema really well. The keema should be really dry.
In a mixer, take half of the coriander leaves, green chilies, ginger, garlic and grind to a smooth consistency without adding water.
Then add chilli powder, salt, half the drained keema, top it with rest of the coriander leaves, coriander powder, remaining keema, cover and grind to a smooth paste.
Remove and make balls of ping pong size.
Divide the entire batch into equal size balls.
Heat a pan with water, when it starts to boil, simmer and gently drop in the keema balls and cover. It takes about 10 – 12 mins to get cooked.
Drain the water from the cooked balls. Save the water for making the gravy.
Heat a small pan with just enough oil for frying the balls.
Dry in batches on both sides till the balls turn brown and cooked well on all sides.
Drain on kitchen towel and serve.