Recipe

• 500 gm  chicken mince. The original traditional recipe uses chicken mince. But you can substitute with pork mince as well. Rest of the procedure remains the same
• 1 onion, finely chopped
• mint leaves, finely chopped
• coriander, finely chopped
• 2 tsp ginger garlic paste
• 2 1/2 tbsp rava/ suji/ semolina

Spices

• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp Parbhi Sambar. This is the special masala of the Pathare Prabhus. If you don’t have this masala, you may use Indian garam masala instead. Every spoon of Parbi Sambar, replace with  3/4th tsp garam masala and 1/4 tsp dhana jeera powder 
• salt to taste

Marinate the Kheema / Mince

• Take the mince in a bowl and add ginger garlic paste
• add the onion, mint leaves and coriander leaves
• add all the spices
• add rawa / suji /semolina
• add salt to taste
• mix well and keep for 30-40 mins. This will allow the rawa/semolina to puff up in the moisture of the keema

Fry the Kheema marinate

• Make small balls / pakoras out of the mixture.
• the balls should be tightly squeezed so that the pakoras don’t loosen up at the time of frying
• take a deep vessel and add enough  oil to fry the pakoras
• once the oil is heated up, add the pakoras one by one
• let them fry on medium heat as the kheema will have to be cooked properly
• turn over the pakoras periodically to avoid burning and sticking
• once they are golden brown in color, take them out on a kitchen tissue to drain excess oil
• serve hot along with tomato ketchup & ENJOY !!!

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.)