Keema Kachori with Tamarind Chutney

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, ajwain, and 0.5 tsp of salt.
   • 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.
   • Gradually add water, a little at a time, and knead to form a semi-stiff dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Keema Filling

   • 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.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • 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.
   • Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and 0.75 tsp of salt. Mix well.
   • 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.
   • 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

   Assemble the Kachoris

   • 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.
   • Take one dough ball and flatten it with your fingers to form a 3-inch disc. Keep the edges slightly thinner than the center.
   • Place about 1.5 tablespoons of the cooled keema filling in the center of the disc.
   • 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.
   • 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

   Fry the Kachoris

   • 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.
   • Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
   • Fry on a consistent low heat for 10-12 minutes, turning them over occasionally. They will slowly puff up and turn golden brown.
   • Frying on low heat is the secret to a perfectly crisp and evenly cooked kachori, both inside and out.
   • 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

   Serve

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