Khasta Keema Kachori Recipe by Shireen Anwar

Kachori is more famous then samosa, and people make this delicious kachori in Ramadan or on Eid festival. We can use different types of stuffing to make khasta kachori, such as lentils or potato but the most popular one is keema kachri. Today I am going to share Chef Shireen Anwar’s recipe. She made these kachoris 8 years ago. I’ve tried it many times and every time my family has loved it.

Khasta Keema Kachori Recipe by Shireen Anwar

Crispy Keema Kachori Recipe: English – Urdu

Ingredients for filling:

1. Mutton mince (Keema) – 250 gm
2. Oil – 1 tbsp
3. Chopped onion – 1 tbsp
4. Ginger garlic paste – 1 tbsp
5. Blended tomato – 1 or 1 tbsp tomato puree
6. Salt – 1/2 tsp
7. Red chili powder – 1/2 tsp
8. Turmeric powder – 1 pinch
9. Garam masala powder – 1/2 tsp
10. Baby potato – 1 boiled (optional)

How to Make Mint Chutney in Urdu – English

Method:

• Heat up oil in a pan and saute onion. Add ginger garlic paste and mince meat (keema). Fry it well.
• Add blended tomato or tomato puree, salt, red chili powder and turmeric powder. Cover and let it cook for 10 to 15 minutes.
• Fry well when water dries, then add garam masala powder. Add boiled and mashed baby potato if you think the mixture is too dry.
• When it’s done, set aside and let it cool down.

Dough for Khasta Keema Kachori Recipe

1. Kachori paste – 3 tbsp thick ghee and 3 tbsp leveled flour and make paste
2. Plain lour – 1/2 kg
3. Ghee – 3 tbsp
4. Salt – 1/2 tsp

Method:

• Mix plain flour, salt, ghee and make hard dough with water and let it rest for 30 minutes.Divide the balls equally. Then roll down with the help of oil and your palm and apply paste. Sprinkle dry flour.
• Then make square shape (like square parathas), then roll a little bit with palm and apply oil on base. Place 1 tbsp Cooked mince (keema), and gather the four corners and join. Then again join the four corners from sides and join again and make round balls. Close the ends tightly by pinching them together.
• Then press with your palm into a circle and deep fry on medium flame in medium hot oil until the kachori puffs up and turns golden.
• Serve hot with tamarind chutney or mint chutney.