Crispy Keema Kachori Recipe: English – Urdu

Annie | July 18, 2013 | Mutton & Beef, Ramadan Special, Recipes In Urdu - English, Starters | No Comments |

Keema kachori recipe is a famous snack. The kachori is supposed to have originated in Uttar Pradesh or Rajasthan. Kachoris are also a popular Ramadan meal food item in Pakistan, where variants include vegetarian as well as chicken or beef stuffing served with sweet chutney. Try this crispy and unique kachori with mince stuffing and enjoy.

Crispy Keema Kachori

Ingredients for dough:

Plain flour – 1/2 kilo
Salt – 1/2 tsp
Ghee melted – 3 tbsp

Method:

Mix flour, ghee and salt, make a firm dough with warm water. Set aside for 30 minutes. Divide the dough in portions and make ball. Now prepare the filling and paste.

Ingredients for Filling

Lamb or chicken mince – 250 grams
Onion chopped – 1 tbsp
Ginger Garlic paste 1 tbsp
Red Chilli powder – 1/2 tsp
Salt – to taste
Turmeric powder – 1 pinch
Garam Masala powder – 1/2 tsp
Oil – 1 tbsp
Tomatoes 1 – blended or 1 tbsp tomato puree
Red Chilli powder – 1/2 tsp

For Paste: Ghee – 3 tbsp and 3 tbsp of plain flour, mix well

Method:

Add oil in a pan and sauté onion, then add ginger garlic paste and mince, fry well.
Then add tomatoes blended or tomato puree, salt, red chili and turmeric powder, mix well.
Cover the lid and let it cook on a low flame until mince is done and water dries.
Once done, add garam masala powder, mix and take it off of the flame.
Let it cool down completely.
Now roll out the balls and apply paste, then sprinkle dry flour and turn all the balls into squares.
Then flatten into the square chapattis, place about 1 tsp of the filling in the centre of the rolled chapattis and join the corners, again gather 4 corners and seal the ends.
Repeat with all the balls and keep aside in greased plate.
Heat up oil for deep frying.
Then flatten the balls by lightly pressing using your palm and deep fry on low heat until golden and crispy.
Crispy kachori are ready to eat.