These are very healthy for all ages as there is no fat content in the Kaima.
The taste is simply irresistible and the balls can be stored for 3-4 days. This will be a kids favorite.
Preparation Time: 10 minutes
Cook Time: 10 minutes
Frying Time: 3-4 minutes per batch
Kaima/Keema : 500 gms
Green chilies: 10 diced
Garlic: 4 cloves chopped
Ginger : 3" piece chopped
Cilantro/Coriander leaves: small bunch or 1 cup chopped
Red chili powder: 1 teaspoon
Coriander powder: 2 teaspoons
Salt to taste
Take the green chilies, Ginger, garlic and half of cilantro in a blender and grind to a coarse paste.
Add the Kaima, rest of the cilantro, spices and grind into a smooth paste. Do not add water.
Make the Kaima into desired size balls. I made golf size, but the size can be little larger.
Arrange them in a wide bottom pan and cook for 10 minutes until the water is out and evaporated out of the balls. Do not use utensils to move the balls, just move the pan to stir the balls inside.
Heat oil for deep frying and fry the balls until they turn golden brown.
Serve hot with rasam/sambar rice or as an appetizer.
You can store these balls in a airtight container for 3-4 days.