Mutton Keema Kachori
Crispy, flaky pastries filled with a rich and spicy minced mutton mixture. This Mughlai specialty is a perfect appetizer or tea-time snack, bursting with aromatic flavors in every bite.
For 4 servings
5 steps. 40 minutes total.
- 1
Step 1
- a.Prepare the Kachori Dough
- b.In a large mixing bowl, combine the all-purpose flour, fine semolina, and 0.75 tsp of salt.
- c.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.
- d.Gradually add lukewarm water and knead into a semi-stiff, smooth dough. It should not be too soft or too hard.
- e.Cover the dough with a damp cloth and let it rest for at least 30 minutes.
- 2
Step 2
- a.Cook the Mutton Keema Filling
- b.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.
- c.Add the ginger-garlic paste and chopped green chilies. Sauté for another minute until the raw aroma disappears.
- d.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.
- e.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.
- f.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
Step 3
- a.Assemble the Kachoris
- b.Once the dough has rested, knead it again for a minute to make it smooth.
- c.Divide the dough into 12 equal-sized balls.
- d.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.
- e.Place about 1.5 tablespoons of the cooled keema filling in the center of the disc.
- f.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.
- g.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
Step 4
- a.Fry the Kachoris to Perfection
- b.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.
- c.Carefully slide 3-4 assembled kachoris into the oil, ensuring not to overcrowd the pan.
- d.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.
- e.Continue to fry, flipping them occasionally, for another 5-7 minutes until they are golden brown, crisp, and evenly cooked on all sides.
- f.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
Step 5
- a.Serve
- b.Serve the Mutton Keema Kachoris hot with mint-coriander chutney, tamarind chutney, or a side of pickled onions.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1The keema filling must be completely dry and cool before stuffing. Any moisture will make the kachoris soggy and can cause them to burst open while frying.
- 2Frying on low heat is the secret to crispy, perfectly cooked kachoris. Frying on high heat will result in a burnt exterior and an uncooked interior.
- 3Ensure the kachoris are sealed very well. Any small opening can cause the filling to leak into the oil.
- 4The consistency of the dough is key. A semi-stiff dough prevents the kachoris from absorbing too much oil and makes them easier to handle.
Adapt it for your goals.
Meat Variation
You can substitute mutton with minced chicken or turkey for a lighter version. Adjust cooking time accordingly as chicken cooks faster.
Vegetarian VariationVegetarian Variation
For a vegetarian alternative, use crumbled paneer, mashed potatoes with peas (matar), or a spicy lentil (dal) filling.
Spice LevelSpice Level
Increase or decrease the amount of green chilies and red chili powder to adjust the spice level to your preference.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Source of Iron
The minced mutton filling provides a good amount of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
Flavorful Spices
Spices like turmeric, coriander, and ginger not only add incredible flavor but also contain antioxidants and compounds with anti-inflammatory properties.
Frequently asked questions
A single Mutton Keema Kachori contains approximately 250-300 calories, depending on its size and the amount of oil absorbed during frying.
