Mutton Vadai – a name that gets any foodie’s taste buds tingling. These delectable fritters combine the best of both worlds, with tender minced mutton encased in a crispy, spice-infused lentil batter. Every bite is an explosion of textures and flavors that will leave you craving more.
About the Recipe
If you’re looking for a new snack to spice up your kitchen routine, these mutton vadai are a must-try. The rich, meaty filling is perfectly complemented by the crispy lentil exterior infused with a blend of aromatic spices. It’s a burst of flavors in every bite.
Why You’ll Love This Recipe
Where do I start? The combination of juicy mutton and the crunchy lentil batter is just heavenly. The vibrant spices add such an incredible depth of flavor. And the fresh herbs provide a lovely freshness. But most of all, these vadai are just so moreish – you’ll be reaching for one after another.
Cooking Tips
A few expert tips – be sure to soak the lentils until nice and softened for the perfect batter texture. Fry the vadai on medium heat for that ideal crispy exterior. And don’t skimp on those spices – they make all the difference.
Serving and Storing Suggestions
These vadai are best served hot and crispy straight out of the fryer. Pair them with a tangy chutney for dipping. Makes around 15 medium-sized vadai, perfect for 4-5 people as a snack or appetizer. Any leftovers can be stored in an airtight container and reheated in the oven before serving. Total prep time: 1 hour.
Similar Recipes
- Vegetable Pakoras
- Masala Vada
- Onion Bajji
- Chicken Lollipop
Nutrient Benefits
Not only delicious but nutritious too. These vadai pack in protein from the mutton, fiber and minerals from the lentils, plus beneficial spices like cumin and ginger. A wholesome snack option.
Mutton Vadai
Ingredients
- 100 gms Mutton (boneless, minced, cooked)
- 2 tbsp Bengal Gram Dal
- 1 tsp Saunf
- 1/8 tsp Garam Masala Powder
- 1 tbsp Ginger Garlic Paste
- 2 Green Chillies (chopped)
- 1/2 tsp Cumin Seeds
- 1 tbsp Onions (chopped)
- 2 tsp Roasted Gram Flour
- Oil as required for frying
- Asafoetida Powder (a pinch)
- Coriander Leaves (handful)
- Curry Leaves (handful)
- Salt as per taste
Instructions
- Mix the bengal gram dal, saunf, cumin seeds and green chillies in a bowl.
- Add enough water and soak them for 30 to 45 minutes.
- Drain well and grind to a coarse paste.
- Add the minced mutton and grind to a thick paste.
- Mix the gram flour, garam masala powder and asafoetida powder in a bowl.
- Mix the onions, curry leaves, ginger garlic paste, coriander leaves and salt.
- Combine all the ingredients in a large bowl.
- Shape the mixture into small/medium balls and flatten them lightly.
- Heat oil in a deep frying pan over medium flame.
- Fry the prepared vadais until golden brown.
- Remove and drain excess oil.
- Serve hot with chutney of choice.
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Frequently Asked Questions
Can I make these vegan/vegetarian?
Without a doubt. just omit the mutton and use potatoes, mixed veggies or lentils for the filling instead. The aromatic lentil batter is flavorful on its own.
My batter is too thick, what should I do?
No problem, just add a splash of water to thin it out until you get a nice, slightly runny consistency. Go slow and keep checking.
Help, my vadai are falling apart when frying.
Most likely the batter is too thin. Try adding a few tablespoons of gram flour or rice flour to help bind it better. Or let the batter rest for 15-20 minutes before frying.
How do I get them really crispy?
A few tips – use a neutral oil with a high smoke point like vegetable or canola oil. And fry in batches, don’t overcrowd the pan. Fry on medium heat until deep golden brown.
Can I bake these instead of frying?
For sure. Brush or spray the vadai with oil and bake at 400°F for 15-20 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.
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