Spicy Keema Potli2021-02-14
- Servings: 6
- Prep Time: 20m
- Cook Time: 40m
- Ready In: 60m
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This information is per serving.
Spicy Keema potli is a bite size appetizer, perfect for parties. It has a spicy meat filling and the dough is shaped like a pouch.
- 500 Grams Mutton Keema
- 2 Cups Maida (All Purpose Flour)
- 1 Tablespoon Semolina
- 1 Cup Onions
- 1 Tablespoon Coriander (Dhania) Powder
- 1 Tablespoon Ginger Garlic Paste
- 1 Tablespoon Chili Powder
- 1/2 Tablespoon Turmeric Powder
- 1 Tablespoon Cumin (Jeera) Powder
- 1 Tablespoon Salt
- 2 Tablespoon Ghee
- Coriander Leaves for Garnish
Heat 2 tablespoons of oil in a pan.
Add 1 tablespoon shah Jeera and chopped onions.
Add ginger-garlic paste and sauté it until the rawness goes away.
Add 1/2 tablespoon turmeric powder and mix well.
Add the minced mutton and sauté the mutton until it is slightly brown.
Add 1 Tablespoon cumin powder, coriander powder, add salt, and sauté it for a minute.
Once the oil starts to separates, add curd and cook until the meat is cooked and garnish with coriander leaves and let it cool down.
Take 2 cups maida, add 2 spoons of ghee, add 1 tablespoon semolina and mix well until flour holds shape.
Now, gradually add water to knead a soft dough. Knead it well for a minute and cover it with a wet towel for 20 minutes.
After 20 minutes, remove the damp towel & make small balls out of it & roll it into a flatbread, as shown in the video.
Now add the keema stuffing in the center & start the pleating to give potli shape as shown.
To give a complete look, cut a strip and attach it to the neck of the potli applying water to the strip.
Now fry all the potli's in oil on medium heat. Serve hot and enjoy.