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If you are following the Ramadan fast this year, then you know just as well as everyone out there that preparing the perfect dish to break the fast with is important. Iftar matters, and so the dishes you include in it need to be filling, wholesome and delicious at the same time. And, if that is truly what you want, then this Keema Kachori recipe is just what you need today.
Keema Kachori, simply put, is a meat-based version of the popular Indian snack, Kachori. In case you don’t know, Kachori is basically a deep-fried snack made with a refined or all-purpose flour crust and a spiced stuffing. Usually, the stuffing is spiced with asafoetida and other powdered spices like cumin, coriander and garam masala. While the most popular stuffing is made of lentils, Kachoris are also stuffed with peas, potatoes and other veggies. For non-vegetarians, the stuffing can be tailored to include chicken, mutton or other meats.
Keema Kachori, just like Keema Samosas, are usually recipes originating in parts of North India and Pakistan—and often Bangladesh. The post popular Keema Kachori comes from the cities of Lahore and Karachi, now a part of Pakistan. However, due to mass migration during the Partition period in 1947, recipes for Keema Kachori also became popular across independent India too. Now, Keema Kachori is easily available as a street food snack and a homemade snack in major parts of the country.
This Keema Kachori recipe calls for minced mutton or mutton keema, but you can also use chicken mince or lamb mince if you so want. Similarly, we have used refined flour or maida to make the Kachori crust, but if you are looking for a healthier option, you can use whole wheat flour or atta as well as other flours like buckwheat flour. Also, if you are worried about your health and the problems that arise with deep-fried food, you can also bake or air fry the Keema Kachoris with ease. The taste really isn’t affected that much through either of these healthier methods. Here’s the recipe for Keema Kachori.
Image courtesy: Twoclovesinapot.com
Ingredients:
200 g mutton, minced
1 onion, finely chopped
1 tsp ginger garlic paste
2-3 green chillies, finely chopped
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp garam masala powder
Salt, to taste
¼ tsp asafoetida
½ tsp cumin seeds
1 tbsp ghee
2 tbsp coriander leaved, chopped
For the Kachori Dough:-
2 cups refined flour
1 tbsp ghee
½ tsp salt
¼ tsp carom seeds
Water, as required
Oil, for frying (optional)
Method:
1. To make the Keema Kachori dough, place the refined flour, salt and carom seeds in a large bowl.
2. Mix well, then add the ghee and mix again.
3. Once you get breadcrumbs-like consistency, gradually add water to make a tight, smooth dough.
4. Cover and let the dough rest for half an hour.
5. Meanwhile, make the Keema Kachori stuffing.
6. Heat ghee in a pan, then add asafoetida and cumin seeds.
7. Once the tempering stops spluttering, add the onions and ginger garlic paste.
8. Saute for five minutes, then add the mutton mince, green chillies and mix well.
9. Add turmeric powder, cumin powder, coriander powder, garam masala and salt.
10. Mix well and cook until the mutton keema is fully cooked.
11. Add the coriander leaves, mix well and set aside to cool.
12. Divide the rested dough into large, equal-sized balls.
13. Roll one dough ball out, place the mutton keema in the centre and fold to seal the edges.
14. Flatten the stuffed Keema Kachori to make a fat, flat disc.
15. Follow this process to get all the Keema Kachori ready.
16. Heat oil in a wok and fry the Keema Kachori until golden brown.
17. Alternatively, you can also brush some ghee on the Keema Kachoris and bake or air fry them until golden brown.
18. Serve the hot Keema Kachoris with tea, chutney and sliced onions.
