Mutton/ Lamb DonutsDonuts- What do we understand by that? A sugary breaded snack loaded with cream, sprinkles and colour. So, yesterday while I was coming from the sabji mandi I saw a lady taking sweet bread or "mishti ruti" . It reminded of the days when me and my family were staying in Houston and everyday or two me and my daughter used to bring shiny packets of "Dunkin' Donuts" to accompany the evening coffee or milk. So, I became pretty nostalgic and set in my mind- Donuts. Neither did I have sugary sprinkles or cream. Instead I used lamb filling and it tasted awesome.
Why don't you try it? I'm sure you'll like it. (And don't forget to comment or subscribe! Njoy!)
- Maida/flour - 100 gms
- Dalda/ vanaspati/ vegetable ghee(beaten) - 4-5 tsp
- Baking powder - 1/4 tsp
- Salt and sugar to taste
- Mutton keema -250 gm.
- Onion- 2 (Chopped)
- Raisins- 1 cup
- Ginger-garlic paste- 2 tsp.
- Garam masala powder- 1/2 tsp.
- Chillies- 4-5 (Chopped)
- Oil for frying
1. Boil mutton keema marinated with turmeric powder in the pressure cooker for 15 minutes till the water and juices drain out and mutton stock is formed.
2. Heat oil in a pan. Add onions and shallow fry. Then add the garlic, ginger, and chillies and cook well.
3. Add salt and sugar to this mixture in the pan. After this add the mutton to the mixture in the pan. Stir well and remve from heat.
4. Make a dough with flour, dalda, baking powder and salt and roll out in the form of chapattis or paranthas. Now make donut shapes from the dough. Add the filling inside the donut and bake or fry in vegetable oil.
5. While baking, set the temperature to 180 degrees C and while frying fry till golden brown for 7-10 minutes. Serve hot. Garnish with onion rings and lemon wedges.