If you are looking for a delicious and easy snack to make at home, try this new style keema kachori recipe. You can also customize the filling with your choice of meat and spices or make it vegetarian by using paneer or tofu.
Keema Kachori is a delicious savory snack that is popular in many parts of India and Pakistan. It is made of crispy pastry filled with spiced minced meat and deep-fried until golden. Keema Kachori is especially enjoyed during Ramadan, when people break their fast with this tasty treat. You can find Keema Kachori at many street food stalls or make it at home with this easy recipe.
How to make new style Keema Kachori
To make the pastry, mix the flour, oil and salt in a bowl and knead with water to form a smooth dough. Cover and let it rest for 15 to 20 minutes.
To make the filling, heat oil in a pan and fry the onion until golden. Add the ginger-garlic paste and sauté for a few minutes. Then, add the minced meat and cook until browned, breaking it up with a spatula. Add salt, turmeric, chili and garam masala and cook until the meat is dry and well-cooked. Stir in the coriander leaves and turn off the heat.
To assemble the kachori, divide the dough into equal-sized balls and roll out each ball into a thin circle. Place a tablespoon of filling in the center and fold the edges over to seal. Press gently to flatten.
Heat oil in a deep-frying pan and fry the kachori on medium-low heat until golden and crisp on both sides. Drain on paper towels and serve hot or warm with chutney or yogurt.
Enjoy this tasty and satisfying snack with your family and friends and let me know how it turned out for you in the comments below!
Keema Kachori Recipe
Kachori Filling Ingredients
- 2 tbsp oil
- 1 tsp garlic crushed
- 300 grams chicken mince (Qeema)
- salt to taste
- ¼ tsp black pepper crushed (Kali Mirch)
- ½ tsp cumin seeds
- ½ tsp coriander seeds crushed
- ½ tsp red chili powder or to taste
- ⅛ tsp turmeric powder
- 1 green chili crushed
- 1 onion small sized
- fresh coriander leaves
- 1½ cups all-purpose flour (maida)
- 1 tsp salt
- 3 tbsp clarified butter
- water as required
- Fry crushed garlic in oil until light golden.
- Add chicken mince and stir cook continuously until color changes.
- Add salt, black pepper, cumin seeds crushed, coriander seeds crushed, red chili powder, and turmeric powder to the chicken mince and mix well. Next, chop a green chili and add it to the mix for some extra heat. You can adjust the amount of green chili according to your taste.
- Cover and cook on low flame for 5 to 6 minutes, or until the meat is cooked through. Turn off the flame when ready.
- Now add onion chopped, coriander leaves and mix well. Keep aside.
Dough and Kachori Making
- In a large bowl, combine the flour and salt. Make a well in the center and add the clarified butter. Mix well with your fingers until crumbly.
- Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. You may need more or less water depending on the humidity and the quality of the flour.
- Cover the dough with a damp cloth and let it rest for at least 15 to 20 minutes before going any further with the recipe.
- Divide the dough into equal-sized balls and flatten them slightly with your palms.
- To make kachoris from the dough, divide the dough into equal-sized balls. Roll down balls into round meal shape, apply oil on the top, and dust some flour. Fold it in a long-layered rectangle sheet. Apply oil on the top and dust some flour and fold the sheet round like a wheel.
- Cut into small pieces and roll each piece into a small circle. Place some kachori filling in the center and seal the edges.
- Deep fry the kachoris on low-medium flame until golden and crisp. Enjoy with chutney or sauce.