Keema Kachori
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| Keema Kachori |
Ingredients for Dough:
· Plain flour
250g
· Baking
powder ½ tbsp.
· Salt to
taste
· Oil 1 ½ tbsp.
· cumin
Method:
•Plain flour, oil, salt
and cumin with water in a bowl and make a firm dough, by kneading it well.
•Then flatten dough and
sprinkle ¼ tsp. baking powder, and roll it.
•Keep set aside.
Ingredients for Filling:
Meat mince 250g
Onion 2 finely chopped
Green chopped chilies 3
Fresh coriander ¼ bunches
Black pepper powder 1tsp
Ginger garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Lemon 2
Salt to Taste
Oil
Method:
Heat up 2 tbsp. of oil, add ginger garlic
paste and chopped onion and saute, add minced Keema, and fry until turn into
white colour.
Then add chopped green chilies, 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.
Divide the dough in 10-15 portions and make
balls by rolling between greased palms.
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 center of
the circle, gather the edges in the center 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 7 to 8 cm.
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 eat.
Serve hot with mint chutney.
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| Keema Kachori |
