Keema Cutlet

 

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Keema Cutlets

This dish is a favourite of adults and children, a little time consuming but worth the hardwork. My mom used always make them during party dinners and lunches. Try it and see you will be appreciated and praised a lot. Vegetarians can make it with vegetables i have given it under vegetable cutlets.

Course Snack
Cuisine Indian, South
Keyword Keema Cutlet
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1/4 kg Keema
  • 2 Onions medium
  • 4 Green Chilies
  • 1 tsp Ginger Garlic Paste
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 3/4 tsp Chili Powder
  • 2 pieces Cinnamon
  • 2 Cloves
  • 1/4 cup Chopped Coriander Leaves
  • 1/4 cup Cornflour or Maida
  • 1 cup Bread Crumbs

Instructions

  1. Wash the keema thoroughly and keep aside. Cut the onions and green chilies into small pieces. Make clove and cinnamon into powder.

  2. Take a cooker add 2 tsp oil add keema and turmeric and cook for some time till all the water evaporates and then add salt, clove and cinnamon powder onions,  green chilies, chili powder and ginger garlic paste,  fry for two minutes then add less the 1/4 glass water and close the lid and cook for 15 minutes after the whistle.

  3. Meanwhile take the cornflour in a bowl and pour water and make into smooth paste( a little thicker than dosa batter).

  4. Once the keema cools down grind it in a grinder for a second also add coriander leaves, the cutlets bind better when you grind and also all the ingredients get mixed well.

  5. Now make keema into small balls and flatten them into cutlets. You can make them round or elongated whichever shape you want.

  6. Then dip them in cornflour paste and roll them in the bread powder and deep fry them in oil. You can also shallow fry them. Take bread powder little a a time so that the rest will not get soggy and less wastage too.