For the Keema:
Minced Meat / Mutton Keema - 1/4 Kg
Onion, finely minced - 1 medium
Green chilies - 3 nos
Ginger garlic - 1 tsp
Sonti / Dry Ginger - 1/2 tsp
Fennel powder - 1/2 tsp
Red chili - 1/2 tsp
Salt to taste
Fried Gram powder - 2 tsp
Curry leaves, Mint, Coriander leaves, chopped - 2 tbsp
Cashew powder - 2 tsp
For the Cheese balls
Cheese, grated - 4 tbsp
Salt to taste
Coriander leaves - 1 tbsp
Pepper powder - 1 tsp
Oil for deep frying
How to make Keema balls
To make the Keema balls
Wash and drain the keema till the water is all drained. Then pulse it again till you get a fine paste.
Transfer to a bowl, add the minced onions, finely chopped green chilies, ginger garlic paste, sonti, fennel powder, salt, red chili powder, herbs, cashew powder and fried gram powder. Combine everything and make a stiff dough. Add more fried gram powder if required to get a stiff balls.
To make the Cheese balls.
Grate the cheese and mix in the coriander leaves, pepper powder, and salt. Make into small balls and keep it aside.
To make the stuffed keema balls
Once the keema dough is stiff and you can easily make balls, pinch into small balls and continue with the rest. Take each ball, press in the middle, stuff with the cheese balls, enclose entirely and roll again into a round ball. Make all the balls and keep it ready.
Heat oil in a kadai and when the oil is hot, deep fry the keema balls in batches.
Drain on to a kitchen towel and serve hot with sauce.
You can make a paste of green chilies, ginger garlic along with the minced meat once again.
This can be made ahead and frozen as well. Even if you are making right away, keep it in freeze for a while helps to bind the balls better.
This goes for the August Week 1, Cooking from Cookbook Challenge Group