How to make Kheema Kachori -

Mutton Kachori.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Refined Flour

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Kheema Kachori checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Boti Kabab . You can also find more Snacks and Starters recipes like Eggless Plum Cake - SK Khazana Pepperoni Pancake Vegetable Pakoda Vegetable Rava Uppuma

Kheema Kachori

Kheema Kachori 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 : 31-40 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Kheema Kachori Recipe

  • Mutton 250 grams

  • Refined Flour

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Ghee 2 tablespoons

  • Yogurt 1 tablespoon

  • Oil 2 tablespoons

  • Onion chopped 1 medium

  • Ginger paste 2 teaspoons

  • Garlic paste 1 1/2 teaspoons

  • Green chilli paste 2 teaspoons

  • Garam masala powder 1/4 teaspoon

  • Oil to deep fry


Step 1

Mix together refined flour and salt. Add ghee and rub it in with fingertips until the mixture resembles breadcrumbs. Add enough chilled water and knead into a soft dough. Cover with a damp cloth and keep aside for ½ hour.

Step 2

Heat oil and add chopped onion. Saute till light brown, add ginger paste, garlic paste and green chilli paste and continue to saute till oil leaves the masala. Add kheema and saute till the kheema turns brown and all the water is absorbed. Add 2 cups of water.

Step 3

Once the water boils, lower the heat, cover and cook till the mutton is cooked. Add salt and garam masala powder. Uncover and continue to cook till all the water is absorbed. Keep aside to cool. Divide the dough into 8 portions.

Step 4

Flatten each portion on the palm of your hand. Place one portion of filling in the center and bring in the sides of the dough to cover the filling completely. Pinch the seams till properly sealed. Cover with a damp cloth and keep aside for 15 minutes.

Step 5

Heat oil till it smokes. Lower the heat and slip in the kachoris 2 at a time and fry until golden and the crust crisp.

Step 6

Drain onto an absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

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 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.