Keema Kachori

1. 1

   Step 1

   • a.Prepare the Dough
   • b.In a large mixing bowl, combine the all-purpose flour, ajwain, and 0.5 tsp of salt.
   • c.Add the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This process, known as 'moyan', is crucial for a flaky crust.
   • d.Gradually add water, a little at a time, and knead to form a semi-stiff dough. Do not over-knead.
   • e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Step 2

   • a.Cook the Keema Filling
   • b.Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • c.Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • d.Add the mutton keema to the pan. Use a spatula to break up any lumps and cook until the keema changes color from pink to brown.
   • e.Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 0.75 tsp of salt. Mix well.
   • f.Cook for 7-10 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The filling must be completely dry.
   • g.Turn off the heat. Stir in the garam masala, chopped coriander leaves, and lemon juice. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Step 3

   • a.Assemble the Kachoris
   • b.After the dough has rested, knead it gently for one minute. Divide it into 8 equal-sized portions and roll each into a smooth ball.
   • c.Take one dough ball and flatten it with your fingers to form a 3-inch disc. Keep the edges slightly thinner than the center.
   • d.Place about 1.5 tablespoons of the cooled keema filling in the center of the disc.
   • e.Carefully bring the edges of the dough together, pleating as you go, and pinch to seal the top tightly. Remove any excess dough from the pinched seal.
   • f.Gently flatten the stuffed ball between your palms to create a 2.5 to 3-inch kachori. Ensure there are no cracks or openings.
4. 4

   Step 4

   • a.Fry the Kachoris
   • b.Heat the oil for deep frying in a kadai or deep pan over a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sink and then rise slowly with gentle bubbles.
   • c.Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
   • d.Fry on a consistent low heat for 10-12 minutes, turning them over occasionally. They will slowly puff up and turn golden brown.
   • e.Frying on low heat is the secret to a perfectly crisp and evenly cooked kachori, both inside and out.
   • f.Once they are golden brown and crisp, remove them with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
5. 5

   Step 5

   • a.Serve
   • b.Serve the Keema Kachoris hot with mint-coriander chutney, tamarind chutney, or a side of sliced onions.

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