Deep-fried minced meat dumplings when served hot with revitalizing green chutney is all you require for a treat for yourself

KEEMA POTLI

Active ingredients

250 grams mutton mince (keema).
2 tablespoons oil + to deep fry.
1 tsp cumin seeds.
2-inch ginger, chopped.
3 green chillies, sliced.
1 tsp red chilli powder.
1 tablespoon coriander powder.
1 tsp cumin powder.
Salt to taste.
3/4 cup yogurt.
1 tsp garam masala powder.
2 tbsps sliced fresh coriander leaves.
1 cup refined flour.
2 tablespoons semolina.
1/4 cup ghee.
Green chutney for serving.

Method.

1. Heat 2 tbsps oil in a pressure cooker. Add cumin seeds and when they begin to alter the colour, add mutton mince and sauté on high heat for 4-5 minutes.
2. Include ginger, green chillies, red chilli powder, coriander powder, cumin powder, salt and blend well. Prepare for 2-3 minutes.
3. Add yogurt and cook on high heat for 4-5 minutes. Add garam masala powder, coriander leaves and blend well. Include 1/2 cup water and blend well. Cover with the cover and cook on medium heat till 4-5 whistles are released.
4. Open the lid once the pressure settles entirely. Transfer on a plate and enable to cool.
5. On the other hand, take refined flour in a bowl. Include semolina, salt and ghee and blend well. Include 1/2 cup warm water and knead to a stiff dough. Cover with a wet muslin cloth and set aside for thirty minutes.
6. Roll the dough balls into little puris (3-inch size). Place keema portion in the centre. Apply a little water on the areas a little far from the edges and shape like a potli or modak. Seal by pushing the top.
7. Heat adequate oil in a kadai and deep-fry on medium heat till golden brown. Drain pipes on absorbent paper.
8. Serve hot with green chutney.

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