Street style bade ka keema ki kachori Ingredients :- for fillind minced meat/keema-250gm water-1cup salt-1tsp oil-3-4tbsp Onion …
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Keema Ki Kachori Recipe: A Street Style Delight
If you’re a fan of street food, then you must have come across the delectable Keema Ki Kachori. This crispy, flaky pastry filled with spiced minced meat is a popular snack in many Indian households and street stalls alike. This article will bring you a delightful recipe for making Khasta Keema Ki Kachori at home, along with some tips to capture that authentic street-style flavor.
Ingredients:
For the Dough:
- 2 cups all-purpose flour (maida)
- 1/4 cup semolina (suji)
- 1/4 cup ghee or oil
- 1/2 teaspoon salt
- Water (as needed)
For the Filling:
- 500g minced meat (mutton or chicken)
- 1 large onion, finely chopped
- 2-3 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt (to taste)
- Fresh coriander leaves, chopped
- Oil (for frying)
Instructions:
Step 1: Prepare the Dough
- In a mixing bowl, combine all-purpose flour, semolina, and salt.
- Heat ghee or oil and add it to the flour mixture. Mix well until it resembles breadcrumbs.
- Gradually add water and knead to form a soft, pliable dough. Cover it with a damp cloth and let it rest for at least 30 minutes.
Step 2: Make the Filling
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies, cooking for another minute.
- Add the minced meat and cook until it’s browned and cooked through, breaking it up with a spoon.
- Mix in coriander powder, garam masala, red chili powder, and salt. Cook for about 5 minutes until the spices blend well.
- Remove from heat and stir in the fresh coriander leaves. Let the mixture cool.
Step 3: Assemble the Kachoris
- Divide the dough into small balls (about the size of a golf ball).
- Roll out each ball into a small circle (about 4-5 inches in diameter).
- Place a tablespoon of the keema filling in the center.
- Fold the edges of the dough over the filling, pinching to seal it completely. Make sure there are no gaps.
- Gently flatten the kachori with your palm.
Step 4: Fry the Kachoris
- Heat oil in a deep frying pan or kadai on medium heat. Ensure the oil is hot enough by checking with a small piece of dough; it should sizzle when dropped in.
- Carefully slide the kachoris into the hot oil, a few at a time. Fry until they puff up and turn golden brown on both sides.
- Remove them and drain on paper towels to absorb excess oil.
Serving Suggestions
Serve your Khasta Keema Ki Kachori hot with tangy tamarind chutney or mint chutney for an explosive flavor. Pair it with a side of pickles and yogurt for an authentic experience.
Tips for Perfect Kachoris
- For an even crispier texture, mix a little rice flour with the all-purpose flour.
- Ensure your oil is hot enough before adding the kachoris to prevent them from becoming greasy.
- Take your time in sealing the kachoris properly to avoid any filling spilling out during frying.
Whether it’s a casual evening tea or a festive occasion, this street-style Keema Ki Kachori is sure to impress your family and friends. Try this recipe from Shama Daily Diaries and indulge in the deliciousness of homemade street food right in your kitchen!
Conclusion
Mastering the art of making Khasta Keema Ki Kachori is just a few steps away, and you’ll enjoy the marvelous taste of street food from the comfort of your home. Give it a go, and let the mouthwatering aroma fill your kitchen, beckoning everyone to the dining table. Happy cooking!
