Keema Kachori is a delicious savory snack that is popular in many parts of India and Pakistan. It is made of crispy pastry filled with spiced minced meat and deep-fried until golden. Keema Kachori is especially enjoyed during Ramadan, when people break their fast with this tasty treat. You can find Keema Kachori at many street food stalls or make it at home with this easy recipe.

How to make new style Keema Kachori

To make the pastry, mix the flour, oil and salt in a bowl and knead with water to form a smooth dough. Cover and let it rest for 15 to 20 minutes.

To make the filling, heat oil in a pan and fry the onion until golden. Add the ginger-garlic paste and sauté for a few minutes. Then, add the minced meat and cook until browned, breaking it up with a spatula. Add salt, turmeric, chili and garam masala and cook until the meat is dry and well-cooked. Stir in the coriander leaves and turn off the heat.

To assemble the kachori, divide the dough into equal-sized balls and roll out each ball into a thin circle. Place a tablespoon of filling in the center and fold the edges over to seal. Press gently to flatten.

Heat oil in a deep-frying pan and fry the kachori on medium-low heat until golden and crisp on both sides. Drain on paper towels and serve hot or warm with chutney or yogurt.

Enjoy this tasty and satisfying snack with your family and friends and let me know how it turned out for you in the comments below!

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Keema Kachori Recipe

If you love street food, you will love this recipe for keema kachori, a savory snack that is popular in India and Pakistan. Keema kachori are crispy pastry shells filled with spicy minced meat and served with chutney or yogurt. They are perfect for tea time or as a snack anytime.

Course Snack

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Ingredients

Kachori Filling Ingredients

• 2 tbsp oil
• 1 tsp garlic crushed
• 300 grams chicken mince (Qeema)
• salt to taste
• ¼ tsp black pepper crushed (Kali Mirch)
• ½ tsp cumin seeds
• ½ tsp coriander seeds crushed
• ½ tsp red chili powder or to taste
• ⅛ tsp turmeric powder
• 1 green chili crushed
• 1 onion small sized
• fresh coriander leaves

Dough Ingredients

• 1½ cups all-purpose flour (maida)
• 1 tsp salt
• 3 tbsp clarified butter
• water as required

Instructions

• Fry crushed garlic in oil until light golden.
• Add chicken mince and stir cook continuously until color changes.
• Add salt, black pepper, cumin seeds crushed, coriander seeds crushed, red chili powder, and turmeric powder to the chicken mince and mix well. Next, chop a green chili and add it to the mix for some extra heat. You can adjust the amount of green chili according to your taste.
• Cover and cook on low flame for 5 to 6 minutes, or until the meat is cooked through. Turn off the flame when ready.
• Now add onion chopped, coriander leaves and mix well. Keep aside.

Dough and Kachori Making

• In a large bowl, combine the flour and salt. Make a well in the center and add the clarified butter. Mix well with your fingers until crumbly.
• Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. You may need more or less water depending on the humidity and the quality of the flour.
• Cover the dough with a damp cloth and let it rest for at least 15 to 20 minutes before going any further with the recipe.
• Divide the dough into equal-sized balls and flatten them slightly with your palms.
• To make kachoris from the dough, divide the dough into equal-sized balls. Roll down balls into round meal shape, apply oil on the top, and dust some flour. Fold it in a long-layered rectangle sheet. Apply oil on the top and dust some flour and fold the sheet round like a wheel.
• Cut into small pieces and roll each piece into a small circle. Place some kachori filling in the center and seal the edges.
• Deep fry the kachoris on low-medium flame until golden and crisp. Enjoy with chutney or sauce.

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Chicken Cheese Balls

Course Snack

Servings 2 people

Ingredients

• 1/2 kg boneless chicken
• 1 medium sized onion
• 1 tbsp crushed ginger and garlic
• 2 green chilies
• 2 – 3 tbsp fresh coriander leaves
• 2 tbsp mint leaves
• 1/4 tsp mustard powder
• 1/2 tsp black pepper or quantity to taste
• salt to taste
• 2 bread slices
• cheddar cheese
• all purpose flour
• breadcrumbs
• Egg
• oil for deep frying

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Chicken Sticks

Ingredients

• 1/2 kg Boneless Chicken
• 1 tbsp Ginger and garlic crushed into paste form
• 1 medium sized onion
• 1/2 cup green onion
• 2 – 3 tbsp breadcrumbs
• 1 tsp lemon juice
• salt to taste
• 1 1/2 tsp crushed red chili or to taste
• 1/2 tsp black pepper or to taste
• 1 tsp crushed cumin seeds
• 1/2 tsp chaat masala

Ingredients needed for cooking the chicken sticks

• Egg for dipping the sticks before fyring
• Oil for deep frying

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Egg Fingers

Course Snack

Ingredients

• 6 eggs
• ¼ tsp salt
• ⅛ tsp black pepper
• ⅛ tsp white pepper
• ⅛ tsp mixed herbs
• 2 tsp oil
• ½ cup all purpose flour (maida)
• little bit salt
• ⅛ tsp crushed red chili or to taste
• ¼ tsp chicken powder
• water as required
• breadcrumbs
• oil for deep frying

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Bread Half Moon

Ingredients

Ingredients for marination of chicken

• 1 cup boneless chicken small cubes
• 1 tsp garlic crushed into paste form
• salt to taste
• 1 tsp crushed red chili
• ½ tsp crushed black pepper or to taste
• 1 tsp vinegar
• 1 tbsp soy sauce

Other ingredients

• 1-2 tbsp oil to fry the marinated chicken
• ½ cup water
• 1-2 tbsp boiled sweet corns
• 2 tbsp onion
• 1 tbsp seedless tomato
• 2 tbsp capsicum shimla mirch
• ¼ tsp dried oregano leaves
• 2-3 tbsp pizza sauce
• mozzarella cheese to taste
• fresh bread slices
• egg bread is dipped in beaten egg
• breadcrumbs breadcrumbs are applied for crispy taste
• oil for deep frying

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