Keema Kachori

An easy-to-make delicious snack recipe! Try this simple & exotic Keema Kachori!

Ingredients

• Mincemeat 1/2 kg
• Salt as per taste
• Ginger Garlic Paste 1 tbsp
• Onions (chopped) 2 medium
• Red Chili Powder 1 tsp
• Whole Coriander 1 tbsp
• Black Pepper Powder 1/2 tsp
• Cumin Seeds 1 tsp
• Green Chilies (chopped)3-4
• Fresh Coriander (chopped)1 bunch
• Lemon Juice 2 tbsp
• Plain Flour (Maida) 1 kg
• Baking Soda 1 tsp
• Oregano Seeds 1/2 tsp
• Shehroz Cooking for frying

Instructions:

1. Knead flour with salt, baking soda, oregano and 4 tablespoons of Shehroz Cooking Oil. Knead well for 8-10 minutes.
2. Cover with a damp muslin cloth and leave aside for 10-15 minutes.
3. In a pot, heat 1 tablespoon of Shehroz Cooking Oil on medium flame for 2-3 minutes. Add mincemeat with ginger garlic paste, black pepper and red chili powder & cook until tender.
4. Add whole coriander and cumin and stir well for 2-3 minutes.
5. Remove from heat and add onions, green chilies, fresh coriander and lemon juice. Mix well and cool to make the kachoris, divide the dough into small portions. 
6. Wet your hands, place a portion in the palm of your hand and spread it a little. 
7. Stuff about 1 tablespoon of mincemeat in the dough and fold up the edges to completely cover the filling.
8. Press the edges together to seal and refrigerate the kachoris for 10-15 minutes.
9. In a wok, heat Shehroz Cooking Oil on medium heat for 3-5 minutes. Wet your fingers again, lightly press each kachori on your palm and deep fry till golden.
10. Place them on a kitchen towel or absorbent paper. 
11. Serve hot with green spice chutney.