Deep-fried minced meat dumplings when served hot with refreshing green chutney is all you need for a treat for yourself
KEEMA POTLI
Ingredients
250 grams mutton mince (keema)
2 tbsps oil + to deep fry
1 tsp cumin seeds
2-inch ginger chopped
3 green chillies chopped
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
Salt to taste
¾ cup yogurt
1 tsp garam masala powder
2 tbsps chopped fresh coriander leaves
1 cup refined flour
2 tbsps semolina
¼ cup ghee
Green chutney for serving
Method
1. Heat 2 tbsps oil in a pressure cooker. Add cumin seeds and once they start to change the colour add mutton mince and sauté on high heat for 4-5 minutes.
2. Add ginger green chillies red chilli powder coriander powder cumin powder salt and mix well. Cook for 2-3 minutes.
3. Add yogurt and cook on high heat for 4-5 minutes. Add garam masala powder coriander leaves and mix well. Add ½ cup water and mix well. Cover with the lid and cook on medium heat till 4-5 whistles are released.
4. Open the lid once the pressure settles completely. Transfer on a plate and allow to cool.
5. Meanwhile take refined flour in a bowl. Add semolina salt and ghee and mix well. Add ½ cup warm water and knead to a stiff dough. Cover with a moist muslin cloth and set aside for 30 minutes.
6. Roll the dough balls into small puris (3-inch diameter). Place keema portion in the centre. Apply a little water on the areas a little away from the edges and shape like a potli or modak. Seal by pressing the top.
7. Heat sufficient oil in a kadai and deep-fry on medium heat till golden brown. Drain on absorbent paper.
8. Serve hot with green chutney.
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