Keema Kachori - SK Khazana

Ingredients list for Keema Kachori - SK Khazana

• 1 cup Mutton mince (keema)
• 250 grams Refined flour (maida) dough
• 2 tablespoons Ghee
• 1 tablespoon Garlic chopped
• 1 teaspoon Ginger finely chopped
• 2 Green chillies finely chopped
• 1 Medium onion chopped
• 1 cup Tomato puree
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Roasted cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala powder
• 2 tablespoons Fried onions
• to taste Salt
• 1 tablespoon Fresh coriander leaves finely chopped
• to deep fry Oil
• to serve Green chutney

Method

1. Heat ghee in a pressure cooker. Add garlic, ginger, green chillies and onion, mix and sauté till onions turn translucent.
2. Add mutton mince and mix and saute for 2 minutes. Add tomato puree, mix well and bring to a boil.
3. Add turmeric powder, cumin powder, coriander powder, garam masala powder, fried onions and salt and mix well.
4. Add coriander leaves, mix well, cover and cook under pressure till pressure is released for 3-4 times.
5. Open the lid when the pressure has settled completely and transfer the cooked mutton mince mixture in a bowl. Set aside to cool.
6. Divide the dough into equal portions, stuff each with a spoonful of cooked mutton mince mixture, seal well and shape into kachoris.
7. Heat sufficient oil in a kadai. Slide in the kachoris and deep-fry till golden brown. Drain on absorbent paper.
8. Serve hot with green chutney.