MUTTON KHEEMA PETTIS
INGREDIENTS:
1. MUTTON KHEEMA - 500g
2.RED CHILLI POWDER - 2tsp
3.TURMERIC POWDER - 1tsp
4. GINGER GARLIC PASTE - 2tsp
5.GARAM MASALA - 2tsp
6. CORIANDER LEAVES
7. BOILED POTATOES- 4
8.SALT
9.OIL
10.EGG-2
 |
| mutton petties |
> ADD 1 tbsp OF OIL IN A PAN AND ADD 2tsp OF GINGER GARLIC PASTE.
>SAUTE IT WELL AND ADD 2tsp OF CHILLI POWDER, 2tsp OF GARAM MASALA AND 1tsp OF TURMERIC POWDER.
( ADD SOME WATER IF NEEDED)
> SAUTE IT UNTIL THE RAW SMELL GOES.
>THEN ADD THE KHEEMA IN THE PAN.
>THE KHEEMA SHOULD BE MINCED FINELY.
> ADD SALT AS PER NEEDED AND COOK IN LOW FLAME UNTIL IT IS COOKED COMPLETELY. AND IT MUST NOT HAVE ANY WATER CONTENT.
2.METHOD- PETTIES
>BOIL THE POTATOES IN THE COOKER WITH 3 WHISTLES.DON'T OVER COOK THEM.
>GRATE THEM WELL AND ADD SALT.
>MAKE TWO-SHEET WITH POTATOES AND ADD COOKED MUTTON IN BETWEEN.
>AFTER MAKING A PATTY DIP IN THE EGG AND DEEP FRY IT.
>YOU CAN MAKE THESE PATTIES IN AN AIR FRYER TOO IF YOUR WEIGHT CONSCIOUS.
This contains affiliate marketing
THE BLOG IS AFFILIATED MARKETING!
Post a Comment
DO SHARE YOUR THOUGHT!