Meatballs made out of mutton and deep fried...
1.The koftas are crispy when eaten hot and lose the crispy texture after they cool down.
2.Adding 1-2 raw meat pieces while blending gives the soft texture inside the meatballs.
3.There should not be any water content remaining in the mutton while blending the mutton as the balls cannot be formed well.
4.Before blending absorb the water content by cooking the mutton with lid uncovered.
5.These deep fried meatballs can be stored in the refigerator for about 2 days.