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Kheema and Besan Balls
By : Method
- Make a smooth batter of besan, a pinch of salt and turmeric for making pakoras.
- Leave some batter for usage later on.
- In a deep pan, heat oil, make pakoras of above mixture and fry.
- Once the pakoras are done allow them to cool.
- Make a powder of these pakoras in a blender (ensure that powdered mix is not too fine).
- In a seperate wok, heat oil add shahjeera, allow it to splutter
- Add onons and fry until golden brown.
- Add the minced meat or kheema, red chilli powder, coriander leaves, salt, ginger-garlic paste and turmeric.
- Cook until the kheema/minced meat is tender or cooked thoroughly.
- Now add lemon juice.
- In a separate vessel, add the pakora-powder and mix lemon juice and kheema.
- Mix well and form round balls .
- Dip these balls in the leftover besan batter and deep fry.
- Serve with pudina chutney.
Ingredients:
500 g - besan/gram flour
300 g - minces meat/kheema
1/2 tsp - turmeric powder
1 tsp - chilly powder
salt
coriander leaves
2 - green chillies, finely chopped
1 - finely chopped onions
oil
1/2 tsp - shahjeera
juice of 1 lemon
1/2 tsp - ginger-garlic paste
500 g - besan/gram flour
300 g - minces meat/kheema
1/2 tsp - turmeric powder
1 tsp - chilly powder
salt
coriander leaves
2 - green chillies, finely chopped
1 - finely chopped onions
oil
1/2 tsp - shahjeera
juice of 1 lemon
1/2 tsp - ginger-garlic paste
RECIPES BY PRERNA
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