Stuffed Keema Fry
Author: 
Recipe type: Appetizer
Cuisine: Indian, American, Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ lb ( 225gm ) Chicken Keema (minced)
  • 5-7 Bell Paper ( Capsicum / achari Lonkka ) – See Image
  • ¼ Cup ( 60ml ) Chicken Stock ( Broth )
  • 3½ Tablespoons Onion (finely chopped)
  • 1 Tablespoon Garlic (finely chopped)
  • 1½ Tablespoon Ginger (finely chopped) [the_ad id="2092"]
  • Coriander Leaves ( Cilantro )
  • ⅛ Teaspoon Red Chili Power ( Hot )
  • 2-3 Green Chili (finely chopped)
  • 1 Teaspoon Rice Flour
  • 1½ Tablespoon Corn Flour (corn starch)
  • 1 Egg
  • ¼ Tablespoon Black Pepper Power
  • Salt ( as per taste )
  • 1 Tablespoon Lemon Juice
  • Pinch of Sugar
  • Vegetable Oil
Instructions
Keema Preparation :
  1. Heat oil in a skillet ( pan ) then put Onion, Garlic & Ginger and stir them for few minutes.
  2. Add the Keema, Red Chili Power , Salt and pinch of Sugar, then stir well.
  3. Add Chicken Stock and reduce the flame to low.
  4. Put ½ Tablespoon Corn Flour to make it sticky. [the_ad id="2092"]
  5. Once the Chicken Keema is fully cooked, add Coriander Leaves & Lemon Juice.
  6. Keep the mixture is a bowl.
Stuffing:
  1. You need the specific type of Bell Pepper (Capsicum / achari Lonkka) for this. Please refer the picture.
  2. Cut one side of the Capsicum and carefully stuff the Keema into it. – Refer the picture above.
Frying:
  1. Put the Rice Flour, 1 Tablespoon of Corn Flour, Egg, Black Pepper Power, Salt in a bowl and make the batter ( mixture ).
  2. Heat Oil in deep fry pan.
  3. Dip the stuffed Capsicum into the batter and fry it in the oil.
Notes
There should be some greenish color left in the Capsicum after deep frying and it will be soft.
Nutrition Information
Serving size: 6
Recipe by Fun Love and Cooking at https://www.funloveandcooking.com/stuffed-keema-fry/