Keema Kachori Recipe

30 MINUTES

super easy

SERVES 4

Keema Kachori Recipe

Keema Kachori Recipe is one of the popular varieties of Kachori available in Indian cuisines. Kachori is nothing but deep-fried bread stuffed with different types of fillings.

Type: Snacks

Cuisine: Indian

Keywords: Keema Kachori Recipe, Keema Kachori

Recipe Yield: 4

Calories: 190

Preparation Time: PT30M

Cooking Time: PT30M

Total Time: PT1H

Recipe Ingredients:

  • 2 cups Refined or plain
  • ½ tsp Ajwain
  • 1 tsp Salt
  • 3 tbsp Ghee
  • Water
  • 250g Mutton or Chicken mince (keema)
  • 2 tsp Garlic finely chopped.
  • 1 inch Ginger finely chopped
  • 1 medium Onion finely chopped
  • 1-2 Green chillies finely chopped
  • 1 tsp Coriander powder
  • 1/2 tsp Roasted Cumin powder
  • ½ tsp chilli powder
  • 1/2 tsp Garam masala powder
  • 1/4 tsp Turmeric powder
  • ½ tsp chaat masala
  • 2 tbsp Fresh coriander leaves finely chopped
  • 1/2 tsp lemon juice
  • Oil for frying

Recipe Instructions: 1. In a bowl, add flour, ghee, ajwain, and water and knead them well. Rest for about half an hour. 2. Then prepare the stuffing in a pan, heat oil, add chopped veggies except onion and coriander leaves, saute well, add keema, and mix well. 3. As the keema mixture begins drying up, add the spices and water, and mix well. 4. Add chopped onion, mix well, and cook until the water content in the keema dries up. 5. Add lemon juice and coriander leaves. Off the flame, allow the stuffing to cool. 6. Make small balls of the prepared dough, spread and in the middle, put the stuffing in the middle, and seal it at the top. 7. Heat oil in a wide pan on low flame, and drop keema stuffed kachori into the oil. Cook evenly on both sides, keema stuffed kachori is ready to savor.

Editor's Rating:
4.2

Keema Kachori Recipe is one of the popular varieties of Kachori available in Indian cuisines. Kachori is nothing but deep-fried bread stuffed with different types of fillings. Made with all-purpose flour, keema, veggies, and spices, this keema kachori is served with Biryani during lunch, or as an evening snack with a hot cup of tea.

 

For keema one can use mutton or chicken keema, this kachori can be stored in the fridge for 1-2 days. Even Though the recipe takes time, it is one of the easiest recipes of Kachori to make and savor. Let us have a look at the recipe for Keema Stuffed Kachori.

What is Keema Kachori?

Keema Kachori is a popular Indian snack in Indian cuisine. It is a savory pastry with spiced ground meat, onions, and aromatic herbs. Keema Kachori is a delicious and savory pastry that is known for its crispy texture and flavorful filling.

Keema Kachori Recipe

Keema Kachori Recipe

This dish is a popular snack or appetizer in India and is enjoyed by people of all ages. Its popularity has even reached other parts of the world, making it a beloved dish in many countries. The crispy and flaky pastry is filled with a juicy and flavorful filling, making it a delightful treat to savor.

Keema Kachori Recipe Benefits

Keema Kachori is a popular Indian snack that is made of minced meat filling wrapped in a crispy pastry. While it is a delicious and satisfying snack, it is important to note that it is high in calories and fat, and may not be suitable for individuals on a low-calorie or low-fat diet.

Must Read: Kulhad Pizza Recipe

However, Keema Kachori can provide some health benefits as well, especially if it is made with whole wheat flour and baked instead of deep-fried. The minced meat filling is a good source of protein and essential amino acids, while the pastry shell provides carbohydrates and fiber. Overall, it is important to enjoy Keema Kachori in moderation and balance it with a healthy diet and regular exercise.

  • Keema is a great source of Vitamin A, which is good for eyesight.
  • Keema is a great source of Potassium, enabling it to regulate B.P.
  • A healthy constitute of protein.
  • Promotes brain development.
  • It is easy to make with fewer ingredients.

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Keema Kachori Recipe Video

 

Image and Video Credit: Anjum’s recipes

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Ingredients

Adjust Servings
2 cups Refined or plain
½ tsp Ajwain
1 tsp Salt
3 tbsp Ghee
Water
250g Mutton or Chicken mince (keema)
2 tsp Garlic finely chopped.
1 inch Ginger finely chopped
1 medium Onion finely chopped
1-2 Green chillies finely chopped
1 tsp Coriander powder
1/2 tsp Roasted Cumin powder
½ tsp chilli powder
1/2 tsp Garam masala powder
1/4 tsp Turmeric powder
½ tsp chaat masala
2 tbsp Fresh coriander leaves finely chopped
1/2 tsp lemon juice
Oil for frying
Nutritional Information
190 Calories
300mg Cholesterol
26g Carbohydrate
5.4g Fat
15g Protein

Directions

1.
Preparation of Dough
In a mixing bowl, add 2 cups all-purpose flour, 3 tbsp ghee, 1 tsp salt, and ½ tsp ajwain, mix well these dry ingredients.
Take approximately 150 ml of water, add water in batches to the bowl, and knead the dough well. Smear some oil on the prepared dough and set aside for 20-25 minutes.
Mark as complete
2.
Preparation of Stuffing
In a pan, add 1 tbsp oil, once the oil becomes hot, add chopped ginger, garlic, and green chilies, and saute until they are soft. Now add 250g chicken or mutton kheema, and cook on high flame. Observe that when kheema begins to lose water, and then starts drying up, add spices: 1⁄2 tsp salt, ½ tsp chili powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp chaat masala, 1 tsp coriander powder, ¼ tsp turmeric powder, mix well everything.
Add 1⁄4 cup water, (or as required). Cover the lid, cook on low flame for 12-15 minutes. After 15 minutes, uncover the lid and dry the mixture, now add chopped onion, and chopped coriander leaves, and mix well. Cook until the mixture becomes dry. Add 1 tsp lemon juice, combine all the ingredients. Off the heat, keep the stuffing aside to cool.
Mark as complete
3.
Making of Stuffed Kachori
Make small balls of the prepared dough, create roundels of around 4-inch diameter( neither make it too thick nor too thin), fill the center with the prepared keema mixture, and seal the top. Press gently using your hands.
Mark as complete
4.
Frying the Kachori
In a kadhai, heat oil on a low flame. Drop one by one prepared stuffed kachori into the heated oil. Keep the flame low and deep fry the kachoris. Don't stir for 6-7 minutes, after that flip the kachoris to the other side. Cook until the kachori turns golden brown or for at least 15 minutes.
Mark as complete

Notes

Either chicken or mutton keema can be used.
Make sure that the Prepared keema mixture is dry before stuffing it inside the dough.
Fry kachori on low to medium flame, not on high heat.

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