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Coriander powder
tbsp 1
Cumin powder tsp 1
Cumin seeds tsp 1
Fresh coriander leaves a few
Garam Masala tsp 1
Ghee cup 1/4
Ginger 2 inch
Green chillies 3
Keema (Minced Mutton) grams 400
Oil (to deep fry) + 2 tbsp
Red chilli powder tsp 1
Refined Flour (Maida) cup 1
Salt to taste
Semolina (suji} tbsp 2
Yogurt cup 3/4
METHOD:
Knead together flour,semolina,salt and ghee with warm water to make a stiff dough.Keep covered for thirty minutes.Divide the dough into 20 balls. Remove stems,wash and chop green chillies and coriander leaves. Oil little oil in wok add cumin seeds once golden add keema and saute` till half cooked.Add water if required. Add chopped ginger.green chillies, salt,red chilli powder, coriander powder and cumin powder.Cover and cook on low heat for 15 minutes, Then add yogurt .Cook on high heat for 10 minutes,stirring continuously.Cook until the keema is fully cooked and completely dry. Sprinkle Garam masala and coriander leaves and mix well and cool the mixture.Divide into 20 portions. Roll dough balls into small puris .Place Keema mixture in the center.Apply little water on the areas a little away from the edges and shape like a Potli Seal by pressing them. Heat sufficient oil in kadhai and deep fry potlis until golden brown in medium hot oil. Serve hot.
Posted By:
zain abid, abbottabad