Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, hyderabadi gosht ke bhajiye/mutton fritters. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Hyderabadi Gosht ke Bhajiye/Mutton Fritters is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Hyderabadi Gosht ke Bhajiye/Mutton Fritters is something that I’ve loved my entire life. They are nice and they look wonderful.
Curry Non-Vegetarian Binis ki phalli gosht / Mutton French beans curry - Hyderabadi Binis ki phalli gosht is a Hyderabadi dish made from french beans and mutton (preferably lamb ribs). It's a day to day curry in Muslim households. Ande ke Bhajiye ~ Egg fritters. Mutton Karahi & Hyderabadi Bhagar-e-Baigan - Curry Hyderabadi Bhagara Baingan, this is a very delicious hyderabadi baingan masala. slow cooked in a onion peanut and coconut gracy.
To get started with this recipe, we have to first prepare a few ingredients. You can have hyderabadi gosht ke bhajiye/mutton fritters using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hyderabadi Gosht ke Bhajiye/Mutton Fritters:
- Make ready 150 gm Mutton boneless pieces
- Prepare 1 tsp Salt
- Get 1 tbsp Ginger garlic paste
- Get 1 tsp Cumin powder
- Make ready 1 tsp Black pepper powder
- Prepare 1 tsp Garam masala
- Make ready FOR THE BATTER-
- Prepare 1 cup Gram Flour or Besan
- Make ready 1 tsp Salt
- Take 1 tsp Red chilli powder
- Make ready 1/8 tsp Baking soda
- Prepare 1/2 tsp Turmeric powder
In a pressure cooker add chopped onions, salt, ginger-garlic paste, red chilli powder, turmeric powder, oil, green chilles, mutton pieces, water and cook till mutton pieces are soft and tender. Once the steam settles add chopped tomatoes and sorrel leaves to the mutton pieces and combine well. How to make Besan ke Pakode: Combine besan, onion, green chillies, salt, red chilli powder, baking soda and lots of fresh cilantro in a mixing bowl. Mix all the ingredients well and add water to make a medium thick batter.
Instructions to make Hyderabadi Gosht ke Bhajiye/Mutton Fritters:
- To about 150 gm of boneless mutton pieces, add a teaspoon of salt at first with a tablespoon of ginger garlic paste. Mix well and refrigerate for an hour at the maximum. Add these pieces to a pan after an hour with a teaspoon each of cumin, blackpepper and garam masala powders. Mix well and add about a cup of water to it.
- Cover and cook on medium high heat for 10-12 minutes. Open the lid after 10 minutes and see to it that all the water dries up. Allow it to cool down a bit now before deep frying.
- Meanwhile add a cup of gram flour and all the ingredients mentioned under it along with water as required to make a thick batter. The quantity of water depends upon the quality of the gram flour used. So use it as required. Dip the cooked mutton pieces in this batter until coated well on all sides and slide into the hot oil one by one.
- Deep fry on a medium high heat until golden in colour. Remove them onto an absorbent paper. Deep fry all in the same way and serve them piping hot with equally garma garam chai at snack time. Relish these yummy fritters and enjoy the season with joy and fervour.
How to make Besan ke Pakode: Combine besan, onion, green chillies, salt, red chilli powder, baking soda and lots of fresh cilantro in a mixing bowl. Mix all the ingredients well and add water to make a medium thick batter. Heat up a pan and add adequate quantity of oil to deep fry. As oil heats enough, then add a big spatula of prepared batter. One Dish Meals - Biryanis, Pulao, Porridges.
So that is going to wrap it up with this special food hyderabadi gosht ke bhajiye/mutton fritters recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
