How is Keema Kachori dough made?
What other fillers used for kachori?
1. Dal Kachori: Arhar dal sauteed with chili powder, garam masala, coconut and tamarind
2. Kill kachori and Koraishutir kachuri: These are kachoris filled with a green bean stew.
3. Raj kachori: The king of the kachori. First the dough is prepared and fried on its own and then filled with cooked potatoes, Chana (Chickpeas), Moong Dal (peas), green chutney, tamarind chutney, and spices.
4. Lastly, our Boxed Halal favorite, keema kachori, stuffed with delicious ground beef. Do not hesitate to prepare them, check our recipe below with all the quantities and ingredients.
For the Dough
- 4 cups white flour
- ⅔ cup butter
- 1 cup cold water
- 1 tsp salt
- 1 tsp baking powder
For the Filling
- 400 g ground beef
- 1 unit large onion
- 1 1-inch piece of ginger cut in julienne
- 2 unit green chilies chopped
- 1 tsp black pepper
- ¼ tsp crushed fenugreek seeds
- 4 tbsp of chopped coriander
- 1 tsp Garam masala powder
- 1 tsp cumin powder
- 2 tbsp oil + oil for deep frying
- salt to taste
For the Dough
- Place the wheat flour on a flat, clean surface, such as a table. Sprinkle the baking powder over the top.
- With your hand make a hole in the central part, so that the flour is shaped like a volcano.
- Melt the butter in the microwave for ten seconds, or until it is liquid. If your microwave is very powerful, you can try five seconds first.
- Pour all the melted butter in the center of the volcano, and gradually integrate withthe flour with your hands.
- Make another space in the center of the flour again and add the water little by little until there is no water left.
- With a lot of patience, knead very well until obtaining a completely homogeneous consistency. Form a ball and leave the dough to rest for 30 to 45 minutes.
- Meanwhile, prepare the filling for the keema kachori.
For the Filling
- Peel the onion, and finely chop it into squares. Pour the two tablespoons of oil in a pot, when it is very hot adding the onions and cook them for about 3 to 5 minutes until they become completely transparent.
- Place all the meat in the pot, and with a spoon or kitchen trowel stir it to undo the meat clumps. This meat must be very thin and loose. You should not have large pieces of meat because the keema kachori dough can break.
- Add the chopped ginger, green chiles, and continue stirring. Then season with salt to taste, black pepper, fenugreek, garam masala and cumin.
- Put on a lid and simmer for about ten more minutes. When you've turned off the kitchen, sprinkle the coriander on top.
- The dough must have slightly increased in size. Remove it from the container and separate it into approximately 12 balls of the same size.
- Place the dumplings on the table, and flatten them with a kitchen rolling pin. In the center of each disk of dough, put two tablespoons of meat and put the edges ofthe dough together firmly.
- Flatten each kachori with your hands to make it round.
- Pour two cups of oil into a frying pan, place it on the stove and turn it onover medium-high heat. When the oil begins to release bubbles, very carefully, dip the kachoris and fry them on both sides until they are completely golden.
- Remove them from the pan and place them on a plate, covered with absorbent paper.
- Enjoy accompanied by green curry or mango chutney.