Keema che muthe, is a surprisingly simple chicken mince dish hailing from the ancient kitchens of the Pathare Prabhu community of India. Its an appetiser with a crunchy coating yet moist and soft from within, which makes your taste buds want more!
They can also be baked instead of fried and you can also make the same pakoras using pork mince. Check out the recipe card below for details.
Recipe
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Prepartion Time: 20 mins | Cooking Time: 30 mins |
Ingredients: | Method: |
Spices
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Marinate the Kheema / Mince
Fry the Kheema marinate
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Alternative to frying: If you want to avoid frying the pakoras, bake them in an oven. But grease them well with an oil spray and heat them at 180 C for 15 minutes. Flip them and then at 220 C for 5-10 mins. (Remember, oven times and temperatures may vary based on each oven. You may have to do some trial and error before you get the right temperature for your’s.)
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