Keema Kachori: English - Urdu Recipe

Keema Kachori: English – Urdu Recipe

Keema Kachori

Keema Kachori

Ingredients for Dough:

  1. Plain flour or white atta – 250g
  2. Baking powder – ½ tsp
  3. Salt – to taste
  4. Oil – 1 ½ tbsp
  5. Ajwain – ½ tsp

Method:

  • 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:

  1. Mutton or beef mince – 250g
  2. Oil – 2tbsp
  3. Black pepper powder – 1tsp
  4. Salt – to Taste
  5. Ginger garlic paste – 1 tbsp
  6. Red chilli powder – 1 tbsp
  7. Onion – 2 finely chopped
  8. Green chopped chillies – 3
  9. Fresh coriander – ¼ bunches
  10. 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.





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