How to make Cocktail Keema Kachori -
Spicy chicken mince stuffed small kachoris – ideal to be served with cocktails.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Chicken mince (चिकन कीमा), Refined flour (maida) (मैदा)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Cocktail Keema Kachori checkout Healthy Chicken Burger, Chicken Gold Coin, Chicken Cutlet, Chicken Momos . You can also find more Snacks and Starters recipes like Narialbhaath parantha Dhadpe Pohe - SK Khazana Achari Pomfret Soya Manchurian Hot Dog
Cocktail Keema Kachori Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 16-20 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Cocktail Keema Kachori Recipe
Chicken mince 300 grams
Refined flour (maida) dough as required
Oil 1 tablespoon + for deep-frying
Onions finely chopped 2 medium
Tomato finely chopped 1 medium
Ginger-garlic paste 1 tablespoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Cumin powder 1 teaspoon
Green chillies finely chopped 2
Mutton masala 1 tablespoon
Salt to taste
Fresh coriander sprigs 2-3
Fresh mint sprigs 2-3
Method
Step 1
Heat 1 tablespoon oil in anon-stick pan. Add onions and sauté till they turn golden. Add tomato, mix and cook till it turns pulpy.
Step 2
Add ginger-garlic paste, mix well and cook for 2 minutes. Add turmeric powder, red chilli powder, cumin powder and green chillies and mix well. Sprinkle some water, mix well and cook for a minute.
Step 3
Add chicken mince, mix well and cook for a minute. Add mutton masala, mix well and add ¼ cup water and salt. Mix again and cook for 2-3 minutes.
Step 4
Reduce heat, add chopped coriander and chopped mint, mix well and cook till the chicken is fully cooked and the moisture is fully evaporated. Remove from heat and cool to room temperature.
Step 5
Heat sufficient oil in a kadai.
Step 6
Divide dough into equal portions shaped into small balls. Flatten them and roll out into small discs. Make a dent in the center, put a portion of cooked chicken mince mixture in it, gather the edges, pinch and shape into kachoris.
Step 7
Deep-fry kachoris in hot oil till golden. Drain on absorbent paper.
Step 8
Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
