Cocktail Keema Kachori

Ingredients list for Cocktail Keema Kachori

• 300 grams Chicken mince
• as required Refined flour (maida) dough
• for deep-frying Oil 1 tablespoon +
• 2 medium Onions finely chopped
• 1 medium Tomato finely chopped
• 1 tablespoon Ginger-garlic paste
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1 teaspoon Cumin powder
• 2 Green chillies finely chopped
• 1 tablespoon Mutton masala
• to taste Salt
• 2-3 Fresh coriander sprigs
• 2-3 Fresh mint sprigs

Method

1. Heat 1 tablespoon oil in anon-stick pan. Add onions and sauté till they turn golden. Add tomato, mix and cook till it turns pulpy.
2. Add ginger-garlic paste, mix well and cook for 2 minutes. Add turmeric powder, red chilli powder, cumin powder and green chillies and mix well. Sprinkle some water, mix well and cook for a minute.
3. Add chicken mince, mix well and cook for a minute. Add mutton masala, mix well and add ¼ cup water and salt. Mix again and cook for 2-3 minutes.
4. Reduce heat, add chopped coriander and chopped mint, mix well and cook till the chicken is fully cooked and the moisture is fully evaporated. Remove from heat and cool to room temperature.
5. Heat sufficient oil in a kadai.
6. Divide dough into equal portions shaped into small balls. Flatten them and roll out into small discs. Make a dent in the center, put a portion of cooked chicken mince mixture in it, gather the edges, pinch and shape into kachoris.
7. Deep-fry kachoris in hot oil till golden. Drain on absorbent paper.
8. Serve hot.