Keema Kachori | Sanjeev Kapoor Khazana

Refined flour dough stuffed with spicy mutton mince mixture, deep fried to make these delicious kachoris.

KEEMA KACHORI

Ingredients

1 cup mutton mince (keema)
250 grams refined flour (maida) dough
2 tablespoons ghee
1 tablespoon chopped garlic
1 teaspoon finely chopped ginger
2 green chillies, finely chopped
1 medium onion, finely chopped
1 cup fresh tomato puree
¼ teaspoon turmeric powder
1 teaspoon roasted cumin (jeera) powder
1 teaspoon coriander powder
1 teaspoon garam masala powder
3 tablespoons fried onions
Salt to taste
1 tablespoon finely chopped fresh coriander leaves
Oil for deep-frying

Method

1. Heat ghee in a pressure cooker. Add garlic, ginger, green chillies and onion, mix and sauté till onions turn translucent.
2. Add mutton mince and mix. Add tomato puree, mix well and bring to a boil.
3. Add turmeric powder, cumin powder, coriander powder, garam masala powder, fried onions and salt and mix well.
4. Add coriander leaves, mix well, cover and pressure cook till the pressure is released for 2-3 times.
5. Open the lid when the pressure has settled completely and transfer the cooked mutton mince mixture in a bowl. Set aside to cool.
6. Divide the dough into equal portions, stuff each with a spoonful of cooked mutton mince mixture and shape into kachoris.
7. Heat sufficient oil in a kadai. Deep-fry kachoris till golden brown. Drain on absorbent paper.
8. Serve hot with green chutney.

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Cuisine - Indian

Course - starter

Dish - starter