Keema Kachori


Kachori Dough

  • Maida: 450 gm
  • Ajwain: 5 gm
  • Salt: As required
  • Ghee: 70ml
  • Water: As required

Keema Filling

  • Mutton or chicken keema: 250gm
  • Onion chopped: 80gm
  • Ginger Garlic paste: 5gm
  • Green chilly paste: 5gm
  • Dry pomegranate: 3gm
  • Cumin powder: 2gm
  • Salt: 3gm
  • Red Chilly powder: 3gm
  • Turmeric powder: 2gm
  • Amchoor powder: 2gm
  • Black pepper powder: 2gm
  • Coriander leaves chopped: 10gm
  • Refined oil: For frying

Method for making Kachori

  • Mix maida, ajwain and salt well, then add melted ghee and mix it with finger tips for a few minutes.
  • Mix all of them until it becomes crumble like texture; just check when its pressed dough, shouldn’t break.
  • Now add ½ cup of water.
  • Now begin to knead to smooth dough, add water if required.
  • Cover the dough with muslin cloth and keep it aside for 30 minutes.

Method for making Keema filling

  • Heat the pan then add oil or ghee. Once oil is hot, add chopped onion and fry it till softens.
  • Now add ginger garlic paste and fry properly, later add the pomegranate seeds.
  • Keep the burner in medium flame, add mutton or chicken keema and mix it well. Cook until the keema observes the water.
  • Now remove from the heat and add chilly powder, coriander powder and turmeric powder, fry properly. But ensure the masala shouldn’t burn.
  • Now add cumin powder, Black pepper powder, amchoor powder and mix it well.
  • Put chopped coriander leaves. Then keep it aside.

Method for making stuffed Kachori

  • After 30 minutes, knead the dough smoothly. Then roll the dough and cut it into equal size of 8 to 9 pieces.
  • Now flatten the dough with fingers, keep the edges thin. Place the equal size of keema filling in the ball of dough and flatten it.
  • Bring the edges of the dough together and join them at the centre. Excess dough can be pinched off and removed.
  • Press and flatten the top. Now gently flatten the kachori with rolling pin to get the medium thickness kachori. Stuff and prepare kachoris, keep them cover under the moist muslin cloth so that it won’t dry on surface.
  • Heat the oil for frying and keep the flame on low.
  • When the oil becomes hot enough fry the kachoris.
  • Fry till golden brown. Remove from oil then place in the strainer.
  • Serve the kachori with mint and sweet chutney.

Prakash Kumar
Executive Chef, The Woodrose