: A Delicious Iftar Party Snack To Celebrate Ramadan
90 mins
Cooking Time
Intermediate
Difficulty
18
Ingredients
Non Veg
Diet
An iftar party may start with dates and soup, but everyone knows the party doesn’t truly begin till mutton keema joins the table. Which is why you must add this crispy mutton keema potli recipe to your Ramadan meal list. Here, minced mutton, spiced with basic masalas and yoghurt, is stuffed in a dough made from refined flour and semolina. The dough is shaped like a small potli or modak, giving the dish a festive look. The stuffed dough is deep-fried and best enjoyed with mint-coriander chutney. It works great as a savoury appetiser to get the party started. You can even try this mutton keema recipe after Ramadan, if you want to elevate your evening tea routine, or are looking for a crispy snack to satisfy the hunger pangs.
Add oil and cumin seeds to a pressure cooker and place on medium-high heat. Once the seeds begin to crackle, add the mutton keema. Now, sautè on high heat for 4-5 minutes before adding green chillies, spice powders (red chilli, coriander, and cumin), and salt. Give it a good mix and sautè for another 2-3 minutes.
Description - Step 2
Pressure cook the mutton keema
Lower the heat and add whisked yoghurt. Cook for 3–4 minutes, stirring continuously to prevent curdling. Add garam masala, chopped coriander leaves, and ½ cup water. Mix well. Cover and pressure cook on medium heat for 3–4 whistles. Turn off the heat and let the pressure release naturally. Open the cooker. If the keema is moist, cook uncovered for 2–3 minutes to dry excess moisture. Transfer to a plate and allow to cool completely.
Description - Step 3
Make the dough
Take a medium-sized bowl. Add refined flour, salt, semolina, and ghee and rub together until crumbly. Now, add ½ cup of warm water and knead the mix into a firm but smooth dough. Cover with a damp cloth and let it rest for 20 minutes.
Description - Step 4
Assemble the keema potlis
Roll the dough balls into small circles, about 3 inches in diameter. Make sure the mutton keema has cooled down completely before stuffing. Place 1–2 tbsp cooled keema in the centre. Lightly brush water around the edges. Gather the edges upwards to form pleats, then twist gently to seal into a potli shape. Repeat for the remaining dough and mix.
Description - Step 5
Fry the keema potlis
Add oil to a kadai and place it on medium heat. Once the oil is hot (test by dropping a small bit of the dough – it should rise to the surface), slide in the potlis. Be sure not to crowd the kadai; cook in batches, if needed. Deep-fry the potlis till they turn a beautiful golden brown colour, with a crispy exterior. With a slotted spoon, drain the potlis on a plate lined with an absorbent paper. This helps absorb excess oil. Serve them hot with chutney.
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Indian
Intermediate
Appetizer
