Keema Kachori

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Hi everyone! Hope you are all fine. I have been away from my blog for too long but I am back now! Hopefully you will see more of me in coming days!

Today I have brought to you a yummy recipe of keema kachori. I know most of you already make this yummy snack at home. But as its holy month of Ramadan so I decided to share my recipe as well!

Usually, shop-bought kachoris are very oily and heavy on the stomach. Hopefully you will find this recipe very light and tasty!

Earlier I used to make kachoris with normal plain flour dough but they lacked layers and flakiness. Then a couple of times I also made kachoris with readymade puff pastry sheets which were very light and crispy. But sometimes you just can’t access puff pastry easily where I live so I came across this recipe which is very easy and gives the desired result without too much work. I am very pleased with the outcome so I am sharing it with all you kachori lovers!

This recipe makes 4 medium sized kachoris

Dough:

Plain flour (maida) 1 cup

Salt ½ tsp

Water as needed

Method:

Make a medium soft dough with the above ingredients and leave for 30 minutes covered.

Keema filling:

¼ kg keema (beef/mutton/chicken)

Onion 1 medium chopped

Ginger garlic paste 1 tbs

Salt 1 tsp

Red chilli powder 1 tsp

Garam masala powder 1 ½ tsp

Oil 1 tsp

Fresh coriander chopped 3-4 tbs

Method:

While your dough is resting make the filling. You can use any filling of your choice e.g. potato, daal, different veggies etc just make sure to use minimal oil.

Saute onions in 1 tsp oil until light golden. Don’t put more oil as oil filling ruins the crispiness of kachori. Then add ginger garlic paste and sauté. Add keema and cook until it changes its colour to white. Add the seasonings and cook some more until keema’s moisture evaporates. Now add ½ cup water and put the lid on. Turn the heat to lowest and cook till keema is soft and all water evaporates. Let it cool down. Then add chopped fresh coriander. Your filling is ready!

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Ghee & flour paste:

You need this paste to apply inside kachori dough balls. It gives lovely layers and flakiness to the kachoris. Just mix 3 tbs plain flour (maida) in 3 tbs melted ghee. Please use ghee or melted butter as oil will not serve the intended purpose.

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Rolling out the kachori:

After 30 mins of making the dough give a knead to get a smooth dough. Divide into for equal balls.

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Roll out each ball one by one to make squares as in the pictures. Use the ghee & flour paste to give the layers. Keep the squares covered to avoid forming a crust on them.

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When all squares are done, roll out to square shape. Place the filling in the middle and make kachoris as shown in the pictures. After stuffing the kachoris place them on palm of your hands and gently give them a round shape. Place the kachoris seam side down and keep them covered.

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Frying:

Heat up the oil in a karahi (wok). When oil is hot, put the kachoris in. Press the kachoris gently to a flatter shape just before putting in oil. I forgot to do the step so they assumed a round shape instead of a patty and it was a little difficult to turn them over! After putting the kachoris in oil bring the heat to medium low. Do not fry on high heat as it will prevent kachoris from cooking thoroughly.

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Take out kachoris on a kitchen paper to remove excess oil. Serve hot with sweet tamarind sauce or and dip of your liking!

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