recipe video link...
You Don't Need a Silver Fork to Eat Good Food...that saying is so true...
Please follow these tips:
- If the meat mince is coarse ground or has chunks of meat I recommend to grind it further in a coffee blender we need a fine mince for this recipe.
- If the vadas are breaking in oil or its not crispy add 1 to 2 tbsp of roasted bengal gram powder to the vada mixture and fry.
- Always add salt to the vada mixture just before frying as the onion tends to sweat after adding salt the vada mixture might tend to get soggy.
1/2 Kilo Mince Meat
2 Medium Onions (finely chopped)
Fist Full of Mint and Coriander (finely chopped)
2 Tbsp Roasted Bengal Gram (powdered)
1 Tbsp Ghee
5 Green Chillies (finely chopped)
1 Tbsp Ginger and Garlic Paste
1 Tbsp Chilly Powder
1 Tbsp Garam Masala
Salt as per taste
Oil for frying
- In a mixing bowl add meat mince, onion, chilly powder, garam masala, finely chopped mint and coriander, ginger and garlic paste, chillies and egg do not mix right away...
- Heat ghee in a fry pan on low flame add the bengal gram flour and allow to fry till it foams a bit.
- Add the gram flour mixture to the meat add salt as per taste and mix all the ingredients till well combined allow to marinate for an hour before frying.
- After an hour heat oil in a wok on medium flame once the oil is hot and ready for frying.
- Take lime size portions of meat and flatten a bit drop in hot oil toss gently and fry on both sides till golden brown in colour.
- Drain the excess oil place the vada on tissue paper and serve hot as a starter or side dish for south indian meal...Enjoy...:)