Khasta Keema Kachori Recipe/Kheema Kachori

 

Keema Kachori/Kheema Kachori is a very popular dish from Pakistan ..Kheema /Qeema Kachori is flaky ,crispy and delicious fried snack with chatpata yummy kheema/keema filling . Khasta Keema Kachori/ Kheema Kachori makes a wonderful snack  You can relish itwith ketchup/ chutney or enjoy it plain tastes amazing .

I came across keema kachori's Recipe years back  in Monu'sFacebook Food group Kheema kachori was posted daily  by hundreds of group members especially during  Ramzan It tempted me to the core and I had to give it a try ..Glad I tried it back then .Since then its our family favourite snack .In always make this with shredded chicken and with  keema as well.

You can make it ahead and freeze it the fried kheema kachoris stays crisp for 2 to  3 days in air tight container . You could use shredded chicken or any mince for the filling .

ingredients

for kheema/keema stuffing click here for recipe

for the outer covering

 2cups maida/flour\

salt 

1 tbsp oil 

water to knead

for the paste 

2 tbsp ghee/dalda

2 tbsp flour

oil to deep fry

method

Make the mince and keep it ready 

I have followed my Bhoona Kheema Recipe/Dry kheema 

Knead dough by mixing salt flour oil and water .

Cover and keep aside for 20 to 30 minutes

Mix in ghee /oil with flour in a small bowl.

Divide the dough into 8 equal balls

Roll the ball into a small circle 

Apply the flour and ghee/oil paste and dust dry flour/maida

Fold it overlapping the other side 

Then fold it further into  square .

Repeat the same with all dough 

Flatten each square gently with your hands or rolling pin.

Roll it into square ,place a spoonful of mince

Fold the dough to seal to seal the edges by folding it all four sides

Pinch and twist 

Fold the kachori as shown in the pics.

Gently press the kachori with your palm.

Heat oil to deep fry, the oil should not be very hot

while you drop in the kachoris in the oil ,the flame has to be low.

Fry on low flame on both sides until golden brown.

It takes about 25 to 30 minutes 

Fry 3 to 4 kachoris at a time depending on your kadhai/wok size

Once they are fried well remove them on a plate lined with kitchen towel/absorbent paper

Serve with ketchup/green chutney .

notes

You can use any mince,chicken /mutton or beef or even use shredded chicken with some veggies for the fillimg.

Make sure you don't use oil to make the batter ,ghee or dalda works well.

Fry on low flame,do not turn the flame high at any point of time,the kachoris will remian uncooked and won't turn flaky and crispy.

Frying them on low flame makes the kachori light, flaky and crispy .

These fried kachoris stay well in air tight container for 2 to 3 days,