How to Make Easy Keema Kachori,English/Urdu Recipe

Keema Kachori

Ingredients for Dough:
Plain flour or white atta – 250g
Baking powder – ½ tsp
Salt – to taste
Oil – 1 ½ tbsp
Ajwain – ½ tsp
Mix flour, oil, salt and ajwain with water in a bowl and make a firm dough, by kneading it well, then flatten dough and sprinkle ¼ tsp baking powder, roll it again flatten and sprinkle remaining ¼ tsp baking powder and roll it. Keep set aside.
Ingredients for Filling:
Mutton or beef mince – 250g
Oil – 2tbsp
Black pepper powder – 1tsp
Salt – to Taste
Ginger garlic paste – 1 tbsp
Red chilli powder – 1 tbsp
Onion – 2 finely chopped
Green chopped chillies – 3
Fresh coriander – ¼ bunches
Lemon – 2
Method:
Heat up 2 tbsp of oil. Add ginger garlic paste and chopped onion and sauté, add minced meat or Keema, and fry until turn into white colour. Then add chopped green chillies, fresh chopped coriander and lemon juice and mix it well, then add red chili powder, black pepper powder, salt and 1/2 cup of water and then cook until keema done. Remove from heat and keep set aside.
Divide the dough in 16-20 portions and make balls by rolling between greased palms (to avoid sticking). Once it is done cover them with a moist cloth.
Roll out one ball of dough at a time. You can do this by pressing with hand.
Place one portion of keema at the centre of the circle, gather the edges in the centre and pinch to seal the ball properly. Make sure that it is properly sealed it will make small bursts while frying. Roll each ball out very gently or flatten with your hands, to approximately 5-6 cm. 2.5 inches diameter. Continue until all kachori are ready to fry. Heat the oil in a large pan. Add kachori and deep fry from both sides until it turns golden brown.
Now Keema kachori is ready to serve. Serve hot with tamarind chutney.

Tags: Ajwain, chopped coriander leaves, chopped green chilli, chopped onion, easy urdu recipe keema kachori, filling, flour, kachori dough, Lemon, mice kachori, Red chilli powder, salt

Category: Ramadan Special