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Keema kachori comprises a spicy keema (preferably mutton keema) stuffing cooked with onions, chilies, ginger, garlic and a variety of Indian spices inside a layered kachori made with flavored maida dough. It is very easy to make keema kachori at home, as you will discover reading my recipe.

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KEY TAKEAWAYS

Keema kachori is a very popular Indian snack.
Serve with tamarind chutney, coriander-mint chutney, or tomato ketchup.
Keema kachori tastes slightly spicy, crispy, and earthy.
Other similar recipes are fish kachori, aloo kachori, hing kachori, and moong dal kachori.

The Ingredients:

For the filling:

500 grams keema (preferably mutton keema)
2 tbsp oil
1 tbsp ginger-garlic paste
½ tsp turmeric powder (haldi)
1 tsp chili flakes
½ tsp black pepper powder
1 tsp cumin (jeera) powder (roasted)
½ tsp garam masala powder
2 tsp coriander seeds (crushed)
1 tsp salt
3 pieces green chilies (roughly chopped)
½ cup water
3 pieces onions (medium size, finely chopped)
Coriander leaves (a handful, fresh, finely chopped)

For making the dough:

2.5 cups refined wheat flour (maida)
¼ tsp carom seeds (ajwain)
Salt – a pinch
2 tbsp ghee (clarified butter)
½ cup water

For deep frying the kachoris:

Cooking oil – an adequate amount

I got this recipe from a mother of a girl whom I met in the dance school my son attends. She brought these kachoris one day for her daughter who was practicing with my son. We started chatting while waiting for the practice to end when she offered me a piece of this crispy and tasty snack. I asked for the recipe and she gladly shared.

I made it that evening. My husband loved the taste, and my sons said it felt like “performance energy.” Now, this is our evening-practice dinner. That recipe reminds me that dance rehearsals aren’t just for kids—they’re for moms too, who bond through shared waits and flavorful exchanges.

How to Make Keema Kachori? (Step by Step Guide with Images)

Step 1: Take 2.5 cups of refined wheat flour (maida) in a bowl. Strain it and add a pinch of salt and 2 tbsp of ghee or clarified butter to it. Mix them nicely. Then, add ½ cup of water gradually and make a soft dough. When done, rub a little bit of ghee or oil on it, cover the bowl and keep it aside for about an hour to let the dough rest and set properly.

Step 2: While the dough sets, prepare the keema filling. Heat 2 tbsp of cooking oil in a pan on a low to medium flame. When the oil is hot, put 1 tbsp of ginger-garlic paste in it. Stir and fry the paste for about a couple of minutes until the raw smell of ginger and garlic is gone.

Step 3: At this stage, add 500 grams of keema to it. Turn the flame of the gas stove to medium to high and fry it for about 7 to 8 minutes, stirring continuously until the pink color of the keema changes to white, as shown in the image below.

Step 4: Now, add ½ tsp of turmeric powder (haldi), 1 tsp of chili flakes, ½ tsp of black pepper powder, 1 tsp of cumin (jeera) powder (roasted), ½ tsp of garam masala powder, 2 tsp of coriander seeds (crushed), and 1 tsp of salt to the fried keema. Mix everything very nicely, lower the flame and cook for about a couple of minutes.

Step 5: When the spices are nicely mixed and cooked, add 3 to 4 pieces of roughly chopped green chilies to it and mix nicely. Then add ½ cup of water to it. Cover the pan and cook it for about 8 to 10 minutes until the keema melts and cooks nicely.

Step 6: After 10 minutes, remove the cover and add 3 pieces of finely chopped medium-sized onions to it. Ensure the flame is medium to high and mix them nicely. Then cover the pan again, reduce the flame to low and let it cook for another 2 to 3 minutes.

Step 7: When the keema becomes dry and the onions translucent, add a handful of finely chopped fresh coriander leaves to it and mix them nicely. Cook it only for a minute more and check the doneness. Switch off the gas stove and keep the keema aside to cool down.

Step 8: Now, take the dough, knead it a bit. Make a long piece and cut it into as many pieces of kachoris as you want to make. Shape them into round balls and keep them on a plate. Now, take one peda and cover the rest on the plate with a piece of cellophane paper or wet cotton cloth.

Step 9: Roll the peda to make a large roti. Apply a bit of melted ghee on the surface nicely with a brush. Sprinkle a bit of dry maida on it.

Step 10: Fold the two sides as shown and apply ghee again on the folded parts. Sprinkle dry maida again and fold it in the center longitudinally. Roll it to elongate it a bit more. Apply ghee and sprinkle dry maida again. Now, roll it tightly from one end to the other.

Step 11: Use a sharp knife to cut it from the center to make two kachoris with layers. Make all the pedas for the kachoris in the same way and keep them on a plate, covered with cellophane paper, aside.

Step 12: Take one layered peda and roll it to make a kachori. Put about 2 tbsp of the keema filling in the center. Apply a little bit of water on the sides of the kachori and fold it as shown in the image below.

Step 13: Keep it on a plate. Repeat the process to make all the kachoris.

Step 14: Now, heat an adequate amount of cooking oil in a kadai on a low to medium flame. When the oil is neither too hot nor too cold, release the kachoris in it and let them fry. When they start to float, flip them carefully with a fork and fry them nicely until they turn to a lovely golden-brown color on all sides. Remove when done.