Keema Kachori

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.
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.
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.
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.
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.
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.
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.
Now, take the dough, knead it a bit. Make a long piece and cut it into as many pieces of kachoris 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.
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.
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 a bit more. Apply ghee and sprinkle dry maida again. Now, roll it tightly from one end to the other.
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.
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.
Keep it on a plate. Repeat the process to make all the kachoris.
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 it fry. When they start to float, flip them carefully with a fork and fry them nicely until they turn to lovely golden-brown color from all sides. Remove when done.
Your tasty and crispy keema kachoris are ready now. Serve them hot with coriander-mint chutney, tamarind chutney or tomato ketchup.

Ingredients

For making the dough:

For deep frying the kachoris:

Instructions

Notes

Nutrition Info (Estimation Only)

Keema Kachori

Ingredients 1x2x3x

For making the dough:

For deep frying the kachoris:

Instructions

Notes

Nutrition Info (Estimation Only)

Ingredients