Mutton Kola Urudai (Deep fried minced mutton balls)

Recipe by
Total Time:
45-60 minutes
Serves:2
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Prawns Vada, Best Mutton Sandwich, Easy Wholewheat Cheese Straws

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Ingredients

  • 1 tbsp - oil
  • 1 tsp - fennel (saunf)
  • 1 tsp - Khus Khus (poppy seeds)
  • 50 gms - (1 medium size) onion, finely chopped
  • 1 tbsp - ginger-garlic paste
  • 3 - green chillies, finely chopped
  • 4 - Curry leaves
  • 1 tsp - Red Chilli powder
  • 1/4 tsp - Turmeric powder
  • 1.5 tsp - coriander powder
  • 1/2 tsp - black pepper powder
  • 300 gms - Mutton (lamb) mince
  • 1/2 tsp - salt (or to taste)
  • 1 tbsp - Cashew nut powder
  • 1 tbsp - Channa dal (Bengal gram) powder
  • 1 - Egg (beat well)
  • 1 tbsp - chopped Coriander leaves
  • 1 tsp - Chettinadu Garam Masala Powder ( Dry roast 3 - cardamoms, 2 - cinnamon, 3 - cloves, 1/4 tsp - Marathi mokku, 1 - star anise, 1/4 tsp - kalpasi and 1/4 tsp - Saunf and make a fine powder.)
  • 250 gms - oil for frying
  • 1 sprig - Curry leaves
  • Lemon wedges for garnishing

How to Make Mutton Kola Urudai (Deep fried minced mutton balls)

  • Wash minced mutton and squeeze out the water.
  • Dilute red chilli powder, coriander powder, turmeric powder and pepper powder in 2 tbsp of water and keep aside (spice mix).
  • Heat oil in a pan. Add fennel and khus khus and fry on a low heat for 2 minutes until fragrant.
  • Add finely chopped onion and fry until golden colour on a medium to low heat.
  • Add ginger-garlic paste and stir well on a low heat until the raw smell goes.
  • Add chopped green chilli and curry leaves. Fry for 2 minutes.
  • Add diluted spice mix.
  • Stir well for 2 minutes until it thickens and water dries up.
  • Add mutton mince and salt to taste.
  • Mix all the ingredients well. Cover with tight lid and cook on a medium to low heat for 10 minutes or until done and water dries up from mutton mince.
  • Open the lid and stir continuously for 5 minutes.
  • Keep aside to cool for 15 minutes.
  • Transfer cooked mutton mince mixture into a mixer bowl and add cashew nut powder, channa dal powder and 2 tsp beaten egg.
  • Blend well for 1 minute. Now it will form a ball.
  • Final preparation:
  • Transfer this blended mixture in another bowl and mix with chopped coriander leaves and Chettinad masala powder.
  • Divide this mixture into 10 parts and make round balls.
  • Heat oil in a Deep Frying pan - kadai.
  • Reduce the heat to medium and Deep Fried mutton balls until golden brown colour on both the sides (5 balls at a time - depends upon the size of the pan).
  • Drain out oil and place on kitchen towel to absorb extra oil. Decorate with deep fried curry leaves (optional).
  • Serve hot with fresh salad and lemon wedges.
  • Recipe Courtesy: Niya's World