Kheema Kachori | How to make Kheema Kachori

By Sonia Shringarpure  |  11th Dec 2016  |  
4 from 1 review Rate It!
  • Kheema Kachori, How to make Kheema Kachori
Kheema Kachoriby Sonia Shringarpure
  • Prep Time

    40

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

38

1

About Kheema Kachori Recipe

Normall, I make chicken mince for main dish. But this time, I turned them into Kachori just because I had been craving for one. A neighborhood Bohri shop used to sell these scrumptious treat so I tried these following my own instincts as far as flavor is concerned.

Kheema Kachori is delicious and authentic dish. Kheema Kachori by Sonia Shringarpure is a great option when you want something interesting to eat at home. Restaurant style Kheema Kachori is liked by most people . The preparation time of this recipe is 40 minutes and it takes 60 minutes to cook it properly. Kheema Kachori is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Kheema Kachori. Kheema Kachori is an amazing dish which is perfectly appropriate for any occasion. Kheema Kachori is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Kheema Kachori at your home.

Kheema Kachori

Ingredients to make Kheema Kachori

  • 1/2 kg Kheema (I used chicken mince)
  • Marinade for Kheema
  • 1 tbsp ginger garlic paste
  • 3 tsp red chili powder
  • 1 tsp turmeric powder
  • 2-3 tsp green chili-coriander leaves paste
  • 1 tsp garam masala powder
  • 1 1/2 tbsp coriander-cumin powder
  • salt to taste
  • lemon juice of 1 lemon
  • 1 large onion finely minced
  • Half bunch of chopped coriander leaves
  • For Kachori dough
  • 2 cups APF/maida
  • 1 tbsp oil
  • salt to taste
  • 1 tsp black sesame seeds
  • 1 tsp Carom seeds (Ajwain)
  • water for binding

How to make Kheema Kachori

  1. Wash and drain chicken mince. Mix all the ingredients mentioned under marinade with the mince and keep aside for 1/2 hour at least.
  2. To make Kheema heat oil in pan. Fry onion till lightly browned. Keep aside to cool.
  3. Heat oil again pan and add the Kheema. Cook the Kheema till completely dry.
  4. Do not cover the pan. Once water hass evaporated, add the onions and chopped coriander leaves. Cool completely.
  5. Now make Kachori dough. Bind all ingredients under dough to form a semi soft dough. Knead well for at least 5 minutes. Keep aside for 1/2 hour to rest.
  6. Finally make Kachori. Make round Puri shape. Fill it with 1 to 1-/2 tsp of stuffing (do not over fill).
  7. Close from all sides and flatten it. Apply oil to all the surface and fingers to prevent sticking. Spread it with your fingers or palm.
  8. Heat oil to deep fry. Drop one Kachori at a time. Keep pouring hot oil over the Kachori for even cooking. Do not over brown. For best results, half fry once and then refry after 5 mins to retain crispiness.

My Tip:

2 cups flour yields 8 kachoris

Reviews for Kheema Kachori (1)

Bindiya Sharma2 years ago

amazing kachoris Sonia!
Reply

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