Mutton Keema Kachori

1. 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. 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. 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. 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. 5

   Step 5

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

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