The fact that Bengali cuisine is one of the most diverse and rich cuisines of India is backed by reason that is influenced by many legends that were equally passionate about food. These legends have made their own version of some authentic Bengali dishes. One of these legends is Shri Rabindranath Tagore. A food connoisseur, Tagore brought recipe cards from all the places he travelled and gave them some Indian flavor. One of these delicacies is the well known keema’r doi bora. The dish is made by dunking keema stuffed doi boras in a flavoured yogurt mixture. The dish is also mentioned in the famous ‘Thakur Barir Ranna’ curated by Poornima Devi and has always been a favourite for a long time.
Now let’s go directly to the ingredients list:
INGREDIENTS:
As required for the fritters:
300 gram – mutton mince
85 gram – Onions finely chopped
4 piece chopped – Green chillies finely
1 teaspoon powder – Shahi garam masala
7 gram – Salt
90 gram – Potatoes
30 gram – Beaten egg
As required for the topping:
150 gram – Yoghurt
2 gram chopped – Mint leaves finely
1/4 teaspoon – Bhaja masala
5 gram – Sugar
1/2 teaspoon – Melted Ghee
1 tablespoon – Tamarind sauce
COOKING DIRECTIONS:
STEP 1
Heat oil in a pan and add some chopped onions and green chillies. Fry till the onions are colour of golden brown.
STEP 2
Next, add minced mutton, salt and garam masala and mix well to combine.
STEP 3
Cook the mince for 5-6 minutes and move it to a mixer grinder after it cools down. Pulse it well.
STEP 4
In a bowl, add mashed potatoes, green chillies, beaten eggs, chopped onions and the mince and mix it well.
STEP 5
Make small bowls out of the mixture and deep-fry till they are golden brown in colour.
STEP 6
Separate and drain the excess oil from the keema balls and keep them aside.
STEP 7
In a bowl, add yogurt, chopped mint, bhaja masala, salt and sugar and mix it well.
STEP 8
Serve the keema balls dunked in this yogurt mixture and serve it with a drizzle of tamarind sauce and melted ghee.
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