Crispy Keema Kachori Recipe: English – Urdu

Crispy Keema Kachori

Ingredients for dough:

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

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.