Crispy Qeema Kachori (Dhaba it Bakery Style)

Recipe by Foodistan Travels

Special Pakistani Pakwan (snack) served in mist of the festivals, very popular in Eid season. Almost evey good trolley or table has this with different fillings🤩 check out the link on the other post to see the video of the step by step preparation.

👇👇LINK FOR VIDEO👇👇

https://www.facebook.com/syedakiran.zehra.31/videos/2548258802083024/

Qeema = Minced

Kachori = crispy crunchy pocket stuffed with different filling

Check out the link for TAMARIND SAUCE

https://youtu.be/q70yz6LqLfY

Ingredients: (Kachori Dough)

200g plain Flour (Maida)

1/4 tsp carom seeds (Ajwain)

56-10 tbsp ghee (oil for vegan)

1tsp Salt

Luke warm water as required

Kachori Stuffing:

200g Fish/Mutton/Beef Chicken Mince OR (vegetable mix)

1 large onion (Chopped)

1tsp garlic paste

1/2 tsp dry pomegranate seeds

1 tsp cumin Seeds

1tbsp coriander seeds (crushed)

1/2 tsp cumin powder

1/2 tsp red chili powder

1/2 tsp ginger powder (optional)

1/2 tsp curry powder

1/4 tsp turmeric

Salt as required

1 dry red chili

6-8 curry leaves

1 tbsp chives or green garlic (chopped)

2 tbsp fresh coriander

1tbsp ginger (grated)

1 green chili (chopped)

Oil for frying (deep frying)

Dough:

Take a large bowl. Add flour salt and carom seeds. Mix it well.

Now add ghee and make it firm (like kinetic sand).

Knead a soft dough, it should be neither sticky nor hard. Soft and pliable.

Cover and let rest for half an hour. Knead it again for 5-10 minutes.

Make small balls and cover. Let them rest for 15 minutes.

Filling:

Take a pan. Add 1 tbsp oil then heat oil.

Add cumin seeds, pomegranate seeds, coriander seeds and roast.

Then add qeema (mince), garlic paste and cook until the colour changes. Now add all the spices. Add 2-3 tbsp water and cook. (For beef or mutton add more water and cook it until tender).

Add onions, coriander, chili, curry leaves, chives/ green garlic and cook it for 5 minutes.

Remove it from the heat and let it cool at room temperature.

Assembling Kachori:

Roll the small balls. Spread a tbs of ghee and sprinkle flour over it.Fold over one side to half the rolled out ball. Apply a ghee and flour again, and fold the other side over it. Then fold from the sides, once from the right and once from the left. Make a small square. Cover and rest for 10 mins.

Then, make a small (kofta size) balls of the filling. Keep it aside.

Roll out the square. Place 1 ball of filling in the centre. Pick up the sides and hold together lengthwise. Pick up the ends and twist in the middle to clockwise the kachori. Flatten it a bit with your palm and rest covered.

Heat oil in a Wok (karahi). Check if oil is hot enough by holding a wooden skewer or just put a small piece of dough.

Keep the flame on low and place the kachoris inside and let them cook.

Keep stirring the kachoris and fry them at low heat for 30 minutes do that each layer will be cook from inside.

❓ if you are baking it: add half quantity ghee and half of the quantity of butter and 1 tsp baking powder. Bake at 180 degree Celsius for 15 minutes each sides.

📌📌REMEMBER:

The important thing is, the heat must be LOW. When u put the kachoris in, the should just come to rest at the bottom. Once they cook from inside, they will float up. Then turn and fry golden.

Use sieve to drain the oil.

Serve hot with Tamarind Sauce, yogurt or Ketchup