Mutton Keema Kachori with Tamarind Chutney

Instructions

1. 1

   Prepare the Kachori Dough

   • In a large mixing bowl, combine the all-purpose flour, fine semolina, and 0.75 tsp of salt.
   • Add the 4 tbsp of melted ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', is crucial for a flaky kachori.
   • Gradually add lukewarm water and knead into a semi-stiff, smooth dough. It should not be too soft or too hard.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Mutton Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan or kadai over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
   • Increase the heat to high, add the minced mutton, and cook while breaking up lumps with a spoon. Continue cooking until the keema changes color and all its moisture has evaporated.
   • Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and 0.75 tsp of salt. Mix well and cook for 10-12 minutes, stirring occasionally, until the keema is fully cooked and the mixture is completely dry.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Assemble the Kachoris

   • Once the dough has rested, knead it again for a minute to make it smooth.
   • Divide the dough into 12 equal-sized balls.
   • Take one ball and flatten it with your fingers and palm to form a 3-inch disc. Keep the center slightly thicker than the edges.
   • Place about 1.5 tablespoons of the cooled keema filling in the center of the disc.
   • Bring the edges of the dough together, creating pleats as you go, and seal them at the top to form a pouch. Pinch off any excess dough from the seal.
   • Gently flatten the stuffed ball between your palms to create a kachori about 3 inches in diameter. Ensure there are no cracks and the filling is not peeking through.
4. 4

   Fry the Kachoris to Perfection

   • Heat the oil for deep frying in a deep pan or kadai over low heat. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and then rise slowly with gentle bubbles.
   • Carefully slide 3-4 assembled kachoris into the oil, ensuring not to overcrowd the pan.
   • Fry on low heat for about 8-10 minutes. They will slowly puff up. Once they float to the surface, increase the heat to medium-low.
   • Continue to fry, flipping them occasionally, for another 5-7 minutes until they are golden brown, crisp, and evenly cooked on all sides.
   • Using a slotted spoon, remove the kachoris from the oil and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve

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