Mutton Keema Kachori

Name: Mutton Keema Kachori
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: indian
Ingredients: 300 g all-purpose flour (for the outer dough); 2 tbsp ghee (mixed into the dough); 0.5 tsp salt (divided); 140 ml water (for kneading the dough); 300 g mutton (minced keema); 2 tbsp oil (for cooking the filling); 1 pcs onion (medium, finely chopped); 1 inch ginger (finely grated); 4 pcs garlic (cloves, minced); 2 pcs green chili (finely chopped); 1 tsp cumin seeds; 1 tsp coriander powder; 1 pinch red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 pinch black pepper; 2 tbsp coriander leaves (finely chopped); 1 tbsp lemon juice

RATING

4.6/5(72)

TASTE SCORE

9/10

Flaky, crisp kachoris stuffed with warmly spiced mutton keema and fried until golden. These savory pastries are rich, satisfying, and perfect for serving as part of a festive meal or evening snack spread.

PREP

35m

COOK

45m

SERVES

1 PIECE

314 cal

SERVINGS

METHOD · 7 STEPS

knead · ~10 min
Knead the dough.
1.Add all-purpose flour, 2 tbsp ghee, and 1 pinch of salt to a bowl.
2.Rub the ghee into the flour until the mixture looks sandy.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and keep aside while you make the filling.
TIPA firm dough helps the kachoris hold their shape and stay flaky.
saute · ~7 min
Cook the keema filling.
1.Heat 2 tbsp oil in a pan over medium heat.
2.Add cumin seeds and let them sizzle for 20-30 seconds.
3.Add onion and cook until lightly golden, about 5 minutes.
4.Add ginger, garlic, and green chili, then sauté for 1 minute.
saute · ~16 min
Season and dry out the filling.
1.Add mutton, coriander powder, red chili powder, turmeric powder, black pepper, and the remaining salt.
2.Cook the keema on medium heat, breaking up lumps with a spoon.
3.Cook until the mutton is done and the moisture dries out, about 12-15 minutes.
4.Stir in garam masala, coriander leaves, and lemon juice, then cook 1 minute more.
TIPKeep the filling fairly dry so the kachoris do not burst while frying.
rest · ~15 min
Cool the filling completely.
TIPWarm filling softens the dough and makes sealing harder.
assemble · ~15 min
Shape the kachoris.
1.Divide the dough into 8 equal balls.
2.Flatten one ball into a small disc with slightly thinner edges.
3.Place a spoonful of keema filling in the center.
4.Bring the edges together, pinch to seal, and gently flatten into a thick round.
5.Repeat with the remaining dough and filling.
TIPDo not overfill or roll too thin, or the kachoris can crack in the oil.
fry · ~20 min
Fry the kachoris slowly.
1.Heat oil for frying in a deep pan over low-medium heat.
2.Slide in 2 to 3 kachoris at a time without crowding the pan.
3.Fry slowly, turning often, until evenly golden and crisp on both sides.
4.Lift out and drain well before frying the next batch.
TIPFry on moderate heat; very hot oil browns the outside before the layers turn crisp.
serve
Serve the mutton keema kachoris hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee thoroughly into the flour before adding water; that sandy texture is what gives the crust its short, flaky bite.
2
Cook the keema until it looks almost dry and crumbly, with no liquid pooling in the pan, or the kachoris may split while frying.
3
Let the filling cool completely before stuffing so the dough stays firm and seals cleanly.
4
Keep the center slightly thicker than the edges when shaping, so the stuffed kachori holds the filling without tearing.
5
Seal the top knot well and press it down gently; any tiny opening can let oil seep in during frying.
6
Fry on low-medium heat rather than high heat so the outer shell crisps gradually and the layers cook through evenly.
7
If making ahead, shape the kachoris and keep them covered with a cloth so the dough does not dry out before frying.