Mutton pakora is made with boiled boneless mutton pieces covered with a spicy coating consisting of ginger, garlic, curd, coriander leaves and a variety of aromatic spices. It is then fried to a nice brown and crispy exterior. The process to make mutton pakora at home is quick and easy. Continue reading my recipe to learn them, if you do not know them already.
KEY TAKEAWAYS
- Mutton pakora is a delicious and favorite snack item of Indians.
- Serve them hot with coriander chutney, salad, onion rings, lemon wedges, or yogurt dip.
- Mutton pakoras taste spicy and savory.
- Other similar pakoras are chicken pakora, paneer pakora, egg pakora, fish pakora, aloo pakora, onions pakora, and gobi pakora.
The Ingredients:
To boil the mutton:
- 500 grams mutton (boneless, little or no fat)
- 1 cup water
- 1 piece onion (medium size, finely sliced)
- 1 tsp ginger-garlic paste
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp black pepper powder
- 1 tsp salt
To make the pakora mix:
- 1 tbsp ginger-garlic paste
- 2 tbsp curd (Dahi)
- ½ tsp red chili powder
- ½ tsp chili flakes
- ¼ tsp black pepper powder
- 1 tsp cumin seeds (jeera) powder
- 1 tsp chaat masala powder
- ½ tsp garam masala powder
- 1 tsp carom seeds (ajwain)
- 1 tbsp fenugreek leaves (dried Kasuri Methi)
- 1 tsp black salt
- 1 tbsp coriander seeds (crushed roughly)
- Coriander leaves (a handful, finely chopped)
- 1 tsp white sesame seeds
- 2 tsp lemon juice (juice of half of a small-sized lemon)
- 2 tsp corn flour
- 2 tsp gram flour (besan)
- 2 tsp rice flour
- 2 pinches red food color (optional)
To fry the mutton pakoras:
- Cooking oil (an adequate amount)
I got this recipe while buying bangles for Durga Puja festival. The shopkeeper’s wife was sitting nearby with her dabba and offered me some pakoras to taste. I loved the balance of flavors and asked her for the method. She dictated it between customers.
I tried it that weekend. My husband called it “festive comfort,” and my sons enjoyed the gentle spices. Now, it is our festive special brunch. That outing reminded me that food is not always about elaborate spreads—sometimes, it comes from shared moments between women, bangles clinking and hearts quietly connecting through stories and spices.
How to Make Mutton Pakora? (Step by Step Guide with Images)
Step 1: First, to boil the mutton, take 500 grams of mutton (boneless, little or no fat), 1 cup of water, 1 piece of onion (medium size, finely chopped), 1 tsp of ginger-garlic paste, ½ tsp of red chili powder, ½ tsp of turmeric powder, ¼ tsp of black pepper powder, and 1 tsp of salt in a pressure cooker. Mix all the spices nicely with the mutton.
Step 2: Cover the lid and cook it on a high flame for up to 6 or 7 whistles. When done, check for the doneness.
Step 3: Cook it for another 2 to 3 minutes on a high flame, without the lid of the pressure cooker this time, until the water and moisture evaporate. Transfer the cooked mutton to a plate when done, and let it cool down completely.
Step 4: In the meantime, take another plate and put 1 tbsp of ginger-garlic paste, 2 tbsp of curd (Dahi), ½ tsp of red chili powder, ½ tsp of chili flakes, ¼ tsp of black pepper powder, 1 tsp of cumin seeds (jeera) powder, 1 tsp of chaat masala powder, ½ tsp of garam masala powder, 1 tsp of carom seeds (ajwain), 1 tbsp of fenugreek leaves (dried Kasuri Methi), 1 tsp of black salt, 1 tbsp of coriander seeds (crushed roughly), a handful of coriander leaves (finely chopped), 1 tsp of white sesame seeds, 2 tsp of lemon juice (juice of half of a small-sized lemon), 2 tsp of corn flour, 2 tsp of gram flour (besan), 2 tsp of rice flour, and 2 pinches of red food color (optional). Mix them all nicely without adding any water.
Step 5: At this point, heat an adequate amount of cooking oil in a kadai on a medium to high flame. In the meantime, add the boiled mutton and mix it nicely with the spices.
Step 6: Now, when the oil is quite hot, but not smoking hot, turn the flame to medium and put the coated pieces of mutton in it. Flip and fry them until they are fried to a nice crispy and brown exterior.
Step 7: Remove them from the oil to a plate when done. Fry all the pakoras in the same way.
Step 8: Your tasty and crispy mutton pakoras are eventually ready to enjoy. Serve them hot with coriander chutney, onion salad, lemon wedges, and garnished with a handful of fresh coriander leaves.
Recipe Card
Mutton Pakora
Ingredients
To boil the mutton:
- 500 grams mutton boneless, little or no fat
- 1 cup water
- 1 piece onion medium size, finely sliced
- 1 tsp ginger-garlic paste
- ½ tsp red chili powder
- ½ tsp turmeric powder
- ¼ tsp black pepper powder
- 1 tsp salt
To make the pakora mix:
- 1 tbsp ginger-garlic paste
- 2 tbsp curd Dahi
- ½ tsp red chili powder
- ½ tsp chili flakes
- ¼ tsp black pepper powder
- 1 tsp cumin seeds jeera powder
- 1 tsp chaat masala powder
- ½ tsp garam masala powder
- 1 tsp carom seeds ajwain
- 1 tbsp fenugreek leaves dried Kasuri Methi
- 1 tsp black salt
- 1 tbsp coriander seeds crushed roughly
- Coriander leaves a handful, finely chopped
- 1 tsp white sesame seeds
- 2 tsp lemon juice juice of half of a small-sized lemon
- 2 tsp corn flour
- 2 tsp gram flour besan
- 2 tsp rice flour
- 2 pinches red food color optional
To fry the mutton pakoras:
- Cooking oil an adequate amount
Instructions
- First, to boil the mutton, take 500 grams of mutton (boneless, little or no fat), 1 cup of water, 1 piece of onion (medium size, finely chopped), 1 tsp of ginger-garlic paste, ½ tsp of red chili powder, ½ tsp of turmeric powder, ¼ tsp of black pepper powder, and 1 tsp of salt in a pressure cooker. Mix all the spices nicely with the mutton.
- Cover the lid and cook it on a high flame for up to 6 or 7 whistles. When done, check for the doneness.
- Cook it for another 2 to 3 minutes on a high flame, without the lid of the pressure cooker this time, until the water and moisture evaporate. Transfer the cooked mutton to a plate when done, and let it cool down completely.
- In the meantime, take another plate and put 1 tbsp of ginger-garlic paste, 2 tbsp of curd (Dahi), ½ tsp of red chili powder, ½ tsp of chili flakes, ¼ tsp of black pepper powder, 1 tsp of cumin seeds (jeera) powder, 1 tsp of chaat masala powder, ½ tsp of garam masala powder, 1 tsp of carom seeds (ajwain), 1 tbsp of fenugreek leaves (dried Kasuri Methi), 1 tsp of black salt, 1 tbsp of coriander seeds (crushed roughly), a handful of coriander leaves (finely chopped), 1 tsp of white sesame seeds, 2 tsp of lemon juice (juice of half of a small-sized lemon), 2 tsp of corn flour, 2 tsp of gram flour (besan), 2 tsp of rice flour, and 2 pinches of red food color (optional). Mix them all nicely without adding any water.
- At this point, heat an adequate amount of cooking oil in a kadai on a medium to high flame. In the meantime, add the boiled mutton and mix it nicely with the spices.
- Now, when the oil is quite hot, but not smoking hot, turn the flame to medium and put the coated pieces of mutton in it. Flip and fry them until they are fried to a nice crispy and brown exterior.
- Remove them from the oil to a plate when done. Fry all the pakoras in the same way.
- Your tasty and crispy mutton pakoras are eventually ready to enjoy. Serve them hot with coriander chutney, onion salad, lemon wedges, and garnished with a handful of fresh coriander leaves.
