Today we will make a Kachori Kachori recipe that has a proper food science inside it. There are many things to learn. So while learning Kachori you can make many more dishes. What happens inside the layers that we create are almost similar things. So you will get to learn something from that reference. On the second number, there are many requests for perfect kachori, so we are going to make mince kachori today.
The third number, puff pastry, has a bit of that advanced technique in it. This means you don’t get to that in a lot of desi food. Most of those who say that more modern food is made with money, puff piles and different kinds of things are made with this kind of feeling. So you will find all these things written down, so you try to how things are going. I have taken half a kilo of flour. Kachori samosas or similar dosas are made, we have to make them crispy,
- 500g all-purpose flour
- 1 teaspoon salt
- 2 tablespoons ghee (clarified butter)
- 2-3 tablespoons water (approximately)
Keema Kachori Recipe
Then we use ghee to make them crispy, and a teaspoon of salt will be added to it. First, we have to mix it inside the pan. Now if you press it, it will start to stick. The ghee has spread well inside it. Apart from this, two to three tablespoons of water will be needed. If you are making half a kilo of dough, add one cup of water to make it stiff dough or you will add one and a half cups of water for loose dough.
For we have to live in the middle of it. Neither soft nor hard. So while slowly mixing this water here and there, we will mix it inside so that we can know how much more water we need. Make sure that the dough has come together with a cup of water, but there is still a little dough left in it. the dough is completely ready, now we have to keep it to rest, so put it in a bowl, add a little oil on top so that it becomes soft, and cover it with cling wrap.
The dough we have made is glue. It will absorb this moisture well and it will be soft. It is made of outer layers and the other one is the filling inside. The whole texture comes from the outer layer and the flavor comes from the inner layer. The filling will go inside it and it will give a balanced flavor to the whole kachori.
Keema Kachori Filling
- 1 kg minced meat (beef or mutton)
- 3 tablespoons oil
- 1 tablespoon ginger-garlic paste
- 2-3 finely chopped green chilies
- 3 medium-sized onions, finely chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili flakes
- 1 teaspoon ground cumin
- Fresh coriander, chopped (for garnish)
Then we will prepare this filling. First of all, take a pan, and add two to three tablespoons oil in it. a big tablespoon of ginger and garlic paste. You have to fry this ginger and garlic paste little by little and fry it for thirty seconds at most. You have to put one kilo of minced meat in it. I am using beef mince here, you can also use mutton. Any keema you like can be used in this. Now we will add this mince.
Along with this, green chilies will be added to it. I have chopped them very finely. If you want, you can make a paste. But for the paste add water We don’t need water, add two to three onions. Because we are making this filling, it is important to add onions. Onions I have taken three big-sized onions here and cut them finely.
Add one teaspoon of salt, and half a teaspoon of turmeric, these two things at this point so that it will not be cooked and the flavor will come inside it at this mincemeat. It is almost cooked. The filling will be ready. One teaspoon of chili flakes, and one teaspoon of ground cumin. This is a little hot masala, equivalent to a pinch. If you are making it, you don’t need it at all. Your taste will still be good.
Keema Kachori Recipe
This keema is rotten here and now. If you have added a quarter of oil or ghee to it, you have to fry it on a little high flame so that these spices don’t get raw and fry everything well for five to seven minutes. If you fry it, its oil will start separating, then this keema will be completely ready, and our filling will be ready, now we will keep it cool down, I am turning off the flame and letting it cool down here.
Let’s put it to be and at this dough, it’s soft. Now, it’s not packing the bounce. That’s what we need. Any kind of dough we’re making, you divide it into twelve to thirteen equal parts. If you want to divide it, either do it on a scale or estimate it on a scale, Then sixty grams will be one pound, just as the weight of the whole is equal to the weight of it.
- 1 teaspoon baking powder
- 2.5 tablespoons cornflour
- 1/2 cup ghee
First of all, add a teaspoon of baking powder, and cornflour and take two and a half tablespoons. Mix it a little. Add half a cup of ghee. Add little by little. You keep it in a fridge for ten minutes. So that it cools down. By cooling it should be like butter inside. This and this will be easy inside the layers.
Divide the rested dough into equal portions. Roll each portion into a ball. Flatten a ball, place a small amount of the ghee mixture in the center, fold the edges, and re-roll. Repeat this process twice with each ball, allowing resting time in between. Roll out a layered ball into a flat circle. Place a portion of the minced meat filling in the center. Fold the edges to seal the kachori, forming a round shape. Repeat for all portions.
Cook it on low flame. For the first five minutes, understand that you have to cook on low flame. Lightly heat the oil so that everything gets cooked inside. For the next fifteen minutes, you have to cook it on a slightly higher flame. For the last five minutes, you have to cook it on a little high flame so that it gets color. There are three steps to cooking it if you do all these things right. So your kachori will be such that you will forget about restaurants etc.
In cooking them here, I have put these three kachoris in it. It will start floating up in five minutes. And it has started to float. It has come up automatically. I did not put any spoon on them. It will automatically start to float as soon as there is a little kick from inside. After five minutes they are properly floating up. Now we will increase their fire. so that it blooms. After about 8 to 10 minutes. So after ten minutes change their side.
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Now change its side again. Change its side for a minute and cook on a little high flame so that the color is a little bit dark. Now, what is this kachori, it is cooked, the color on both sides, the best color has come, and it has puffed up well. If the oil in them is not drained, then these kachoris are ready and how crispy they are, you will be able to tell by looking at their shape. They are coming down from the top of this thing and the puffed-up best kachori now break it.
Serve Keema Kachori With Chutney
The smoke coming out is still quite hot. It is very crispy on the outside and soft on the inside but firm on the inside so I can’t stop trying it. If you want a recipe then your search is over here. If you follow all the steps correctly then you will get a similar end product and it is no less than any other bakery. It tastes amazing. The filling is absolutely authentic. It has that authentic taste.