Delicious Anda Keema Pakoda Recipe: A Perfect Snack for Any Occasion

Introduction: 

Anda Keema Pakoda, also known as Egg and Minced Meat Fritters, is a mouthwatering Indian snack that combines the richness of minced meat with the versatility of eggs. Crispy on the outside and tender on the inside, these pakodas are perfect for any occasion, be it a rainy day snack or a festive gathering. Follow this easy recipe to create a batch of flavorful Anda Keema Pakodas that will surely impress your friends and family.

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Ingredients:

4 eggs

250 grams minced meat (chicken, lamb, or beef)

1 onion, finely chopped

2-3 green chilies, finely chopped

2 tablespoons coriander leaves, chopped

1 teaspoon ginger-garlic paste

1 teaspoon garam masala

1 teaspoon red chili powder

1/2 teaspoon turmeric powder

1/2 teaspoon cumin powder

Salt to taste

Oil for deep frying

Instructions:

In a mixing bowl, combine the minced meat with chopped onions, green chilies, coriander leaves, ginger-garlic paste, garam masala, red chili powder, turmeric powder, cumin powder, and salt. Mix well until all the ingredients are evenly incorporated.

Heat oil in a deep frying pan over medium heat.

While the oil is heating, crack the eggs into a separate bowl and beat them until well combined.

Take a small portion of the keema mixture and shape it into a small round or oval-shaped patty.

Dip the keema patty into the beaten eggs, ensuring it is coated on all sides.

Carefully place the egg-coated keema patty into the hot oil. Repeat the process with the remaining keema mixture, frying a few pakodas at a time, depending on the size of your frying pan.

Fry the pakodas until they turn golden brown and crispy on all sides, flipping them occasionally for even cooking.

Once done, remove the pakodas from the oil using a slotted spoon and drain excess oil on a paper towel-lined plate.

Serve the Anda Keema Pakodas hot with your favorite dipping sauce or chutney.

Enjoy your delicious Anda Keema Pakodas as a snack or appetizer with friends and family!

Tips:

You can adjust the spiciness of the pakodas by varying the amount of green chilies and red chili powder according to your preference.

Ensure that the oil is hot enough before frying the pakodas to achieve a crispy texture.

You can also add other spices or herbs like mint or curry leaves for additional flavor.

Leftover pakodas can be stored in an airtight container in the refrigerator and reheated in an oven or microwave before serving.