How to make Keema Kachori - SK Khazana -
Kachori stuffed with spicy mutton mince mixture and deep fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Mutton mince (keema) (मटन का कीमा), Refined flour (maida) dough
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Keema Kachori - SK Khazana checkout Seekh Kabab, Keema Roll, Cheesy Mutton Burger, Lacy Mutton Cutlets . You can also find more Snacks and Starters recipes like Sweet Potato Wedges Fish In Foil Mac and Cheese Pops Pav Bhaji Burger-SK Khazana
Keema Kachori - SK Khazana Recipe Card
Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.
Prep Time : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Kachori - SK Khazana Recipe
Mutton mince (keema) 1 cup
Refined flour (maida) dough 250 grams
Ghee 2 tablespoons
Garlic chopped 1 tablespoon
Ginger finely chopped 1 teaspoon
Green chillies finely chopped 2
Medium onion chopped 1
Tomato puree 1 cup
Turmeric powder 1/4 teaspoon
Roasted cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Garam masala powder 1 teaspoon
Fried onions 2 tablespoons
Salt to taste
Fresh coriander leaves finely chopped 1 tablespoon
Oil to deep fry
Green chutney to serve
Method
Step 1
Heat ghee in a pressure cooker. Add garlic, ginger, green chillies and onion, mix and sauté till onions turn translucent.
Step 2
Add mutton mince and mix and saute for 2 minutes. Add tomato puree, mix well and bring to a boil.
Step 3
Add turmeric powder, cumin powder, coriander powder, garam masala powder, fried onions and salt and mix well.
Step 4
Add coriander leaves, mix well, cover and cook under pressure till pressure is released for 3-4 times.
Step 5
Open the lid when the pressure has settled completely and transfer the cooked mutton mince mixture in a bowl. Set aside to cool.
Step 6
Divide the dough into equal portions, stuff each with a spoonful of cooked mutton mince mixture, seal well and shape into kachoris.
Step 7
Heat sufficient oil in a kadai. Slide in the kachoris and deep-fry till golden brown. Drain on absorbent paper.
Step 8
Serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
