Keema Kachori

Ingredients list for Keema Kachori

• 250 grams Mutton mince (keema)
• as required Dough Refined flour (maida)
• 1 tablespoon Ghee
• 1 tablespoon Garlic chopped
• 1 inch Ginger finely chopped
• 1 medium Onion finely chopped
• 1-2 Green chillies finely chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Roasted Cumin powder roasted
• 1 teaspoon Garam masala powder
• ¼ teaspoon Turmeric powder
• to taste Salt
• 2 tablespoons Fresh coriander leaves finely chopped
• for deep-frying Oil

Method

1. Heat ghee in a non-stick pan. Add garlic , ginger and sauté for 30 seconds. Add onion and sauté till translucent. Add green chillies and sauté.
2. Add coriander powder, cumin powder, garam masala powder and turmeric powder, mix and cook for 1 minute.
3. Add mutton mince, mix and cook for 1 minute. Add salt, mix and cook for 10 minutes or till mutton is done. Add coriander leaves, mix and cook for 1 minute. Remove from heat and cool.
4. Heat sufficient oil in a kadai.
5. Divide the dough into equal portions and shape them into balls. Make cavity in each ball; put some mutton mixture and seal. Roll out each stuffed portion with a rolling pin into small thick discs.
6. Deep-fry kachoris in hot oil till golden and crisp. Drain on absorbent paper.
7. Serve hot.