Keema Potli

Ingrédients  

• 250 grams mutton mince (keema)
• 2 tablespoons oil + to deep fry
• 1 teaspoon cumin seeds
• 2-inch ginger, chopped
• 3 green chillies, chopped
• 1 teaspoon red chilli powder
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• ¾ cup yogurt
• 1 teaspoon garam masala powder
• 2 tablespoons chopped fresh coriander leaves
• 1 cup refined flour
• 2 tablespoons semolina
• ¼ cup ghee
• Green chutney for serving

Method

1. Heat 2 tablespoons oil in a pressure cooker, add cumin seeds and once they start to change colour, add mutton mince, mix and sauté on high heat for 4-5 minutes.
2. Add ginger, green chillies, red chilli powder, coriander powder, cumin powder and salt, mix well and saute for 2-3 minutes. 
3. Add yogurt, mix and cook on high heat for 4-5 minutes. Add garam masala powder and coriander leaves and mix well.  Add ½ cup water and mix well. Cover the cooker and cook under pressure on medium heat till 4-5 whistles are released.
4. Open the lid once the pressure settles completely. Transfer onto a plate and allow to cool.
5. Meanwhile, take refined flour in a bowl, add semolina, salt and ghee and mix well.  Add ½ cup warm water and knead to a stiff dough. Cover with a moist muslin cloth and set aside for 30 minutes.
6. Roll the dough balls into small puris (3-inch diameter).  Place a portion of keema in the centre of each puri, apply a little water on the areas a little away from the edges and shape like a potli or modak.  Seal by pressing in the middle.  
7. Heat sufficient oil in a kadai, slide in the potlis and deep-fry on medium heat till golden brown. Drain on absorbent paper.
8. Arrange them on a serving platter and serve hot with green chutney.