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Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
For 4 servings
Prepare the Dough
Cook the Keema Filling
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Crispy, flaky pastries filled with a rich and savory spiced mutton mince. This popular North Indian snack is a flavor explosion, perfect with green chutney for a truly indulgent treat.
This mughlai recipe takes 90 minutes to prepare and yields 4 servings. At 653.28 calories per serving with 16.29g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Assemble the Kachoris
Fry the Kachoris
Serve
Replace mutton keema with chicken mince. The cooking time for the filling may be slightly shorter.
For a vegetarian version, use a filling of spiced mashed potatoes, green peas (matar), or cooked lentils (dal).
For a lower-fat option, brush the assembled kachoris with a little oil or ghee and bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and crisp.
Mutton keema is rich in high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Mutton is an excellent source of heme iron, a type of iron that is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for preventing anemia and maintaining energy levels.
The inclusion of spices like ajwain (carom seeds) and cumin is traditional in Indian fried foods as they are known to have carminative properties that can help aid digestion and reduce bloating.
One serving of two Keema Kachoris contains approximately 540-580 calories. The exact number can vary based on the amount of oil absorbed during frying and the fat content of the mutton.
Keema Kachori is a deep-fried, indulgent snack and is high in calories and fat. It should be enjoyed in moderation as part of a balanced diet. The mutton filling does provide protein and iron.
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version. However, this will result in a denser, less flaky crust compared to the traditional recipe.
Absolutely. To bake, arrange the kachoris on a baking sheet, brush them with oil, and bake at 200°C (400°F) for 20-25 minutes, flipping halfway through, until golden and crisp. The texture will be different from the fried version but still delicious.
Store leftover kachoris in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for up to 4-5 days. Reheat in an oven or air fryer to make them crisp again.