Keema Kachori, delicious snack

The most popular snack in Pakistan is samosas. But, they are not the only delicious snack that Pakistani cuisine can offer. Keema kachori is also a kind of patty made from wheat flour, fried and filled with vegetables, meat, and spices.
The word kachori is a combination of the words kach + purika. The word evolved from "Kashpurika" to Kachori. In Sanskrit, the word kachori also means "to tie." These patty were made in the form of a "modak". For the non-connoisseurs, modak closes like a bag, on top.
One of the frequent fillings for kachori is Urad Dal, and chikoor moong, both of which are Legumes. This is a simple meal, which is prepare even in the humblest houses. They are also filled with minced meat, the keema kachori.
The dough and cooking, in all cases, is the same way. Only the fillings change.
Keema Kachori is the ideal breakfast. So it can be helpful to prepare the dough and filling in advance and store them in the fridge. At the time of cooking, you need to remove it from the fridge to form the disks with the dough, place the filling and fry.

How is Keema Kachori dough made?

We try to prepare our recipes with ingredients that are available anywhere in the world. And this is the perfect example. You can use this dough with any filling and it only contains ingredients that we all have in our pantry.
To prepare this dough, you must tip the entire dough onto a clean flat surface. Make a hole in the center of the flour and add the butter and water. Many times it is necessary to add a little more water because the dough is very dry. You must add the more water, measuring with a tablespoon. Remember, adding a single tablespoon at a time, knead and check if you need more.
Then it is necessary to knead the dough with patience and let it rest for an hour. Then you have to stretch it with the roller and cut the discs with a cutter. If you store these dough discs in airtight bags in the freezer, they can last up to a month. You have to be careful to insert between each disk a piece of plastic wrap. So that you can separate them before cooking.
To use them, remove them from the freezer about twenty minutes before starting to cook for easy removal.

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.

Keema Kachori

Recipe of Kachori filling with ground beef

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

  1. Place the wheat flour on a flat, clean surface, such as a table. Sprinkle the baking powder over the top.

  2. With your hand make a hole in the central part, so that the flour is shaped like a volcano.

  3. 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.

  4. Pour all the melted butter in the center of the volcano, and gradually integrate withthe flour with your hands.

  5. Make another space in the center of the flour again and add the water little by little until there is no water left.

  6. 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.

  7. Meanwhile, prepare the filling for the keema kachori.

For the Filling

  1. 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.

  2. 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.

  3. Add the chopped ginger, green chiles, and continue stirring. Then season with salt to taste, black pepper, fenugreek, garam masala and cumin.

  4. Put on a lid and simmer for about ten more minutes. When you've turned off the kitchen, sprinkle the coriander on top.

  5. The dough must have slightly increased in size. Remove it from the container and separate it into approximately 12 balls of the same size.

  6. 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.

  7. Flatten each kachori with your hands to make it round.

  8. 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.

  9. Remove them from the pan and place them on a plate, covered with absorbent paper.

  10. Enjoy accompanied by green curry or mango chutney.

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