Crispy Kheema Vadas

As a kid, I frequented Cubbon Park every Sunday for a joy ride in the train followed by a homemade sandwich treat made by mom and ice cream at Lakeview Ice cream parlour.

Hot slices of bread from a near by street bakery, slatehered with white butter. stuffed with mini minced meat vadas, slices of tomato and cucumber plus a wee drizzle of mint chutney and coarsely ground pepper with Rasna for the kids and Pepsi for the adults. Was the usual affair on a weekend trip to the park.

These are mini flavour bombs, deep-fried goodness which are yummy by themselves, perfect as a starter, an accompaniment to your chilled drink or toss them in your favourite rolls or as an addition to a simple veg sandwich to take it to the next level as mom did!!

The trick lies in getting the consistency of the vadis right when you grind the masala base and kheema with just enough water. In case you find them sticking to the bottom of your pan, add in more besan ka atta and mix.

INGREDIENTS:

250G - Kheema (either minced chicken/lamb meat)

4 inch - Fresh Coconut

1 large onion

1 tsp - Turmeric powder

5-6 green chillies (adjust as per preference)

1 inch - Ginger

5 pods -Garlic

5-6 strands of Coriander leaves

1 tbsp - Coriander powder

1/2 inch - Cinnamon

4 - Cloves

1 tbsp - Fried Bengal Gram (Phutane)

2 tbsp - Gram flour (Besan)

1/4 cup - Water

Salt to taste

Oil for frying

PROCEDURE :

1. In a large mixer jar/blender - add fresh coconut, chopped onion, ginger garlic, turmeric & coriander powder, coriander leaves, green chillies, cinnamon, cloves, fried Bengal gram, salt to taste and grind them to a fine consistency by using very little water.

2. Next, add your kheema and pulse twice. Stir in by using your hands by transferring into a bowl, then add the Gram flour and mix to form a nice thick consistency.

3. Meanwhile, heat oil in a kadai to fry your vadas or you can also shape them like tikkis and shallow fry them om a pan.

4. Make small roundels like cheese pop shapes and fry until the vadas turn golden brown on a low flame.

Serve hot with slices of raw onion and a lime wedge.