These spicy mutton pakodas are bombshells of flavour. Boneless mutton (goat's meat) is cooked with spices and then coated in a gram flour batter, deep fried and served with a green chutney.
Course: Appetisers, Appetizer, Non Vegetarian, Snack, Tea Time
Keyword: chatpata snack, coriander chutney, green chuteny, how to make mutton pakoda, mutton pakoda, mutton pakoda recipe, mutton pakora, mutton snack, mutton starter, non veg appetiser, non veg starter, pakoda recipe, pakora recipe, spicy mutton pakoda, spicy mutton pakora
Author: Madhushree Basu Roy
For the pakoda
1 1/2tbspgarlic paste
1tspred chili powder
1tspblack pepper powder
1/4tspgreen cardamom powder
vegetable oil for deep frying
For the Batter
1/2tspred chili powder
1/2tspblack pepper powder
2cupscoriander leaves don't include stems if they are not tender
Spicy Mutton Pakoda
Boneless mutton should be roughly cut. It need not be of the same size but more or less bite sized pieces.
Coat the mutton with all the ingredients from the coloum, except for the oil.
In a pressure cooker, add the mustard oil and heat it. Transfer the mutton to the oil and then over high flame, stir fry it or rather brown it for the first 2 - 3 minutes. Then bring down the heat to a medium low and continue frying the meat.
After about 10 minutes, add 3/4 cup of water and give it a boil. Close the lid of the pressure cooker and increase the heat. After one whistle, lower the heat and let it cook for 20 minutes.
After that, turn off the heat. Once the steam has escaped, open the pressure cooker and check. If there is any liquid left (depends on the quality of your mutton), turn on the heat and let it cook till the liquid dried up.
Once you have dry mutton pieces, soaked in that lovely sauce, transfer to a plate and let them cool down.
Prepare the batter by taking all the ingredients, except the water in a mixing bowl.
Slowly add the water till you reach a medium thick consistency.
In a kadai, take vegetable oil for deep frying.
When the oil is hot, dip the mutton pieces one by one into the batter and slide them in the hot oil.
Regulate the temperature of the oil so that the batter doesn't burn fast. Cook till they are a beautiful golden brown in colour.
Take them out and place of a kitchen towel to take out the extra oil.
Serve hot with coriander chutney, lemon wedges and onion slices or rings.
Take all the ingredients in a blender and grind to a smooth paste.
Adjust the seasoning and the water content if required.
1.You can prepare the mutton base and keep it refrigerated for a couple of days. When you want to make the pakodas, just keep the mutton out fo the refrigerator and bring them to room temperature before dipping them into the batter.