Mutton Keema balls | Kola Urundai | Deep Fried Minced meat Balls

Mutton keema balls or Kola urundai is a wonderful South-Indian-spiced grounded Mutton recipe is most common in Tamil Nadu, deep fried Mutton keema balls gives delicious taste and goes well as a side-dish for lunch even can be serve as a Appetizer. usually we use to cook it in small ball shape but my kid likes to eat when it's thin and crispy so I make it like a flat vada(Vadai). Try this recipe and it will be one of your favorites.

Mutton keema balls - Ingredients

Preparation Time : 30 min's | Cooking Time : 20 min's | Yields : 3
Recipe Category: Side-dish | Recipe Cuisine: South Indian

Mutton minced - 1/4 kg

Shallots (Small Onion) - 10
Roasted chickpeas - 1/4 cup
Grated coconut - 3 tbsp
fennel seeds - 1 tsp
Green chilli – 2
Dry red chilli - 5
Ginger - 2 inch
Garlic - 7 pods
Coriander leaves - 1/2 cup
Cinnamon - 3 inch
Cardamom – 4
Cloves - 2
Oil for deep fry
Salt - to taste
Water

 

Preparation Method:

1. wash the mutton and drain the excess water well.
2. in mixer grinder add the chopped ginger, garlic, fennel seeds, dry red chilly, cloves, cardamom, cinnamon stick, roasted chickpeas, grated coconut, chopped small onions and green chillies grind it into nice paste. 
3. Now add mutton and salt into the mixer grinder and give one pulse.
4. Transfer the mutton into a mixing bowl. 
5. Add chopped coriander leaves mix well.
6. In a frying pan add oil, when the oil is hot make the mutton keema into small balls and deep fry it.

Serving Tips :
Minced Mutton blends with Indian spices will tempt us to eat more.
Serve as a side-dish for lunch even can be serve as a appetizer for evening snack time.
It will give wonderful feeling while tasting at the time of rainy or winter seasons.

Cooking Tips:
Don't add excess of water just sprinkle it while mixing, otherwise it will take more oil for frying.
If excess water then add some amount of chickpeas powder.

Onion Bonda / Chickpea Fritters

Onion Bonda is a crispy, yummy and tempting appetizer, which is a popular evening snack in South India particularly in Tamil Nadu and Andra. Hot bonda with monsoon or winter will be a perfect choice.

Ingredients:

2 1/2 cups Chickpea flour/Besan/Kadalai mavu.
1/2 cup Rice flour.
1 Finely chopped Onion.  
1 tsp Red chilli powder.
1 pinch baking soda.  
1 pinch Asafoetida/Perungayam (Optional). 

1 strand Curry leaves.
2 Green Chilli's. 
Salt to taste.  
Oil for deep fry.  

Water as required.

Preparation :  

In a bowl add finely chopped Onion, salt, Besan flour, Rice flour, Red chilli powder, Baking soda, Salt, scratched green chilly, finely chopped curry leaves and Asafoetida  then add some water and mix nicely in thick batter consistency without making lumps.

Heat oil in a fry pan in medium heat, when it gets hot using the spoon drop a small ball like portion directly into the hot oil, fry in oil until the Bonda become golden in color.

Serve hot with tomato ketchup or any chutney. which is perfect monsoon delight.
 

Note:

For know the perfect thickness of batter consistency see the above attached Picture.