Name: Kheema Kachori recipe by Sonia Shringarpure at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

Wash and drain chicken mince. Mix all the ingredients mentioned under marinade with the mince and keep aside for 1/2 hour at least.
To make Kheema heat oil in pan. Fry onion till lightly browned. Keep aside to cool.
Heat oil again pan and add the Kheema. Cook the Kheema till completely dry.
Do not cover the pan. Once water hass evaporated, add the onions and chopped coriander leaves. Cool completely.
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.
Finally make Kachori. Make round Puri shape. Fill it with 1 to 1-/2 tsp of stuffing (do not over fill).
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.
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.

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