Fried Keema Balls or Keema Undalu are a popular Andhra fried dish made with minced meat with spices and deep fried. These make a wonderful snack and a delicious dish in a thali.
Kheema Balls always featured in our discussions when Hubby dear talks about his Aunt and Uncle. He never misses a chance to tell me on how he used to enjoy these great tasting Keema Balls. The number of times he must have referred to this dish would surely make you want to meet the person to make for you.
So this time when we visited my SIL home, he invited that aunt and asked her to demonstrate the process to me. It was the day after Sankranthi when they will cook nonveg 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..:)
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The ingredients that went in for the Fried Kheema Balls were sort of similar to what I have made. And the Keema Kofta Curry was different in the way she was making, a 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 chana 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 chana dal might give it a masala vada taste. Should be trying it sometime.
Kheema Kofta Curry already posted.
Making Fried Keema Balls
Fried Keema Balls | Keema Undalu
250 gms Mutton Keema
1/2 cup Coriander Leaves
2 inch Ginger
4 to 5 cloves Garlic
3 medium Green Chilies
1 tsp Red Chili Powder
1 tsp Coriander Powder
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 chili 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 to 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 a kitchen towel and serve.