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Photo of Gosht Ke Bhajiye (Mutton Fritters) by Zeenath Fathima at BetterButter
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Gosht Ke Bhajiye (Mutton Fritters)

Jul-09-2018
Zeenath Fathima
60 minutes
Prep Time
25 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Gosht Ke Bhajiye (Mutton Fritters) RECIPE

A traditional recipe made in my maternal home every now and then which was actually a heirloom recipe of my paternal grandmom. My father would always make these yummy little goodies for us and now i do the same for my little ones. Melt in mouth, sumptuous and super hot bhajiyas are a must have ones during the rainy days and taste so yum with chai to complement it. Try these for your families and enjoy the wonderful season with open arms. Happy Monsoon!

Recipe Tags

  • Easy
  • Snacks
  • Breakfast and Brunch
  • Appetizers

Ingredients Serving: 5

  1. Mutton boneless pieces 150 gm
  2. Salt 1 tsp
  3. Ginger garlic paste 1 tbsp
  4. Cumin powder 1 tsp
  5. black pepper powder 1 tsp
  6. Garam masala powder 1 tsp
  7. FOR THE BATTER ; Gram flour 1 cup
  8. Salt 1 tsp
  9. Red chilli powder 1 tsp
  10. Turmeric 1/2 tsp
  11. Baking soda 1 pinch

Instructions

  1. TO ABOUT 150 GM OF BONELESS MUTTON PIECES,ADD A TEASPOON OF SALT AT FIRST.
  2. AND A TABLESPOON OF GINGER GARLIC PASTE. MIX WELL AND REFRIGERATE FOR AN HOUR.
  3. ADD THESE PIECES TO A PAN AFTER AN HOUR.
  4. ADD A TEASPOON OF CUMIN AND BLACK PEPPER POWDER TO IT.
  5. AND A TEASPOON OF GARAM MASALA POWDER. MIX WELL AND
  6. ADD ABOUT A CUP OF WATER NOW.
  7. COVER AND COOK ON MEDIUM HIGH HEAT FOR 10 MINUTES.
  8. OPEN THE LID AND SEE TO IT THAT THE WHOLE WATER HAS DRIED UP.
  9. IT SHOULD BE DRY LIKE THIS AND ALLOW IT TO COOL DOWN.
  10. MEANWHILE ADD A CUP OF GRAM FLOUR, A TSP OF SALT AND RED CHILLI POWDERS, 1/2 A TSP OF TURMERIC POWDER AND A PINCH OF BAKING SODA TO A BOWL.
  11. ADD WATER AS REQUIRED AND KEEP MIXING.
  12. UNTIL YOU GET THE BATTER OF THIS CONSISTENCY.
  13. DIP THE MUTTON PIECES IN THIS BATTER UNTIL COATED WELL ON ALL SIDES AND SLIDE INTO THE HOT OIL ONE BY ONE.
  14. DEEP FRY ON A MEDIUM HIGH HEAT.
  15. UNTIL GOLDEN IN COLOUR AND NICELY DONE.
  16. REMOVE THEM ONTO AN ABSORBENT PAPER AT LAST.
  17. TAKE A LOOK AT THE SOFT AND SPONGY BHAJIYAS THAT JUST MELT IN YOUR MOUTH.

Reviews (2)  

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Yasmeen Ahmed
Jul-13-2018
Yasmeen Ahmed   Jul-13-2018

Oooooh ma Shaa ALLAH!!!! Amazing! :kissing_heart::kissing_heart::heart_eyes::heart_eyes:

Shikha Roy
Jul-10-2018
Shikha Roy   Jul-10-2018

Thanks for sharing this recipe.

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