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Keemay Ki Kachori (Easy and Authentic)

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Vaquas- Keemay Ki Kachori is an authentic, savory Eid snack for our family. I’d describe it as ground beef stuffed in special fine flour dough, then deep fried. The dough is Khasta (soft) despite the fact that it’s fried. Keema is a very versatile dish, seen in a myriad of recipes; you can eat it on its own with bread, you’ll see Keemay Samosas, and, one of my personal favorites, you can savor some delectable Keemay ki Kachoray, just to name a few. This particular recipe calls for four major steps which are: make the ground beef mixture, make the dough, place the ground beef mixture inside the dough, and lastly, fry it. Without further ado, join me as we make this memorable appetizer. 

picking up the kachori

WHAT IS KEEMAY KI KACHORI?

Keemay Ki Kachori is a ground beef mixture stuffed into dough then fried. It’s a fantastic appetizer for any party or occasion. This Keemay Ki Kachori is very Khasta (soft) because a special kind of flour is used to make them. The recipe is relatively simple and straightforward, and the fruits (or in this case, the Keemay ki Kachori) of your labor will be very well worth it.

WHAT FLOUR DO I USE? CAN I USE ALL PURPOSE FLOUR?

Do NOT use all-purpose flour, as this will prevent your dough from maintaining the softness that is essential to the dish. Instead we use Fine Wheat Flour, also known as Maida, and it can be bought from practically any South Asian store.

laying out the recipe shot

HOW DO YOU MAKE KEEMA (GROUND BEEF MIXTURE)?

  • In a pot or pan, on medium heat, add the cumin seeds, coriander seeds, and funnel seeds and dry roast them.
  • Add oil and mix well.
  • Add ginger garlic paste and mix well.
  • Next add the ground beef and mix well.
  • Once the ground beef changes its color to brown, add tumeric powder, garam masala powder, coriander seeds, salt, red chili flakes, and red chili powder and mix well.
  • Now add water and mix well.
  • Cover with lid and let it cook for 10-15 min on low or until it’s fully cooked.
  • After the ground beef mixture is fully cooked mix in cilantro and green pepper and mix well.
  • Set aside.

ingredient shot

HOW TO MAKE THE DOUGH FOR KEEMAY KI KACHORI

  • In a medium size bowl, add fine wheat flour (maida), baking soda, ajwain, salt, and oil.
  • Mix it all together until the flour mixture get crumbly.
  • Now add ⅛-¼ cup water gradually until you formed a solid dough.
  • Press the dough gently and roll it for two minutes.
  • Now apply oil to the whole inside of the bowl and pour some on top of the dough, just few drops will be fine.
  • Next cover the bowl with the lid and set aside for 15 min.

dough and keema

HOW TO STUFF KEEMAY KI KACHORI?

  • After 15 min, take the dough out now make 9-10 medium size balls from the dough.
  • Now flatten the balls.
  • Make the edges somewhat thin.
  • Now shape it like a bowl and place the ground beef mixture in the middle.
  • Close the dough with ground beef mixture in it, twist the top and make it like a pouch.
  • Then flatten it but don’t smash it hard or your ground beef mixture will pop out.

Make a round ball with the doughflatten the dough ball start thinning the edges

Make it a bowl and put in the mixture. close off the dough like a pouch

gently flatten the dough pouch straighten up dough so it'll look perfectnow ready to fry

HOW TO FRY THE KACHORIS?

  • In a wok or karahi on medium heat, add oil and heat it up.
  • Once it’s heated turn the stove to medium to low.
  • Add the keemay ki kachoris.
  • Deep fry them until they are golden brown on each side.
  • Take them out of the wok or karahi.

TIPS FOR MAKING THE AUTHENTIC KACHORIS

  1. Always use fine wheat flour or your dough won’t be khasta (soft).
  2. Always deep fry them on medium to low heat or else they will not cook from inside if you fry them on high to medium flame.
  3. Make sure when you are making the dough, it must be crumbly before adding water. Make sure you rub the fine wheat flour and the other ingredients with oil properly.

Keemay ki kachori picture

Biting into a Keemay Kachori is always a warm, homely feeling. I sincerely hope you give this recipe a try. We have a lot of Pakistani traditional recipes on our blog like: Achari Keema , Authentic Kofta Curry (Meatball Curry)  , and Authentic Mutton Karahi (Karahi Gosht). If you have any questions about our recipes, techniques, any recipe requests, or if you just want to say hi, please feel free to message us and, as always, if you try any of our recipes be sure to tag us on instagram @twoclovesinapot. Find us on Pinterest too, @twoclovesinapot. Please subscribe to our newsletter. We value honest feedback.


Let’s Make Keemay Ki Kachori

 

picking up the kachori
Print Recipe
5 from 2 votes

KEEMAY KI KACHORI

Keemay Ki Kachori is an authentic and special Eid savory snack in our family. It's a ground beef stuffed in special fine flour dough then deep fried.
Prep Time30 mins
Cook Time30 mins
Assembly10 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Indian, Pakistani
Keyword: eid kachori, kachori, kachori recipe, keema kachori, keemay ki kachori, keemay ki kachori recipe, keemay ki kachoriyaan
Servings: 9 kachori
Calories:
Author: Sarah Mirza

Ingredients

Ground beef Mixture

  • ¼ tsp funnel seeds
  • ¼ tsp cumin seeds
  • ½ tsp coriander seeds hand crushed
  • ½ lbs ground beef
  • ½ green pepper finely chopped
  • ¼ bunch cilantro
  • 1 tbsp ginger garlic paste
  • tsp tumeric powder
  • ¼ tsp coriander powder
  • ¼ tsp red chili flakes
  • ¼ tsp red chili powder
  • a pinch garam masala
  • ½ tsp olive oil extra virgin
  • 2 tsp water
  • ½ tsp salt or as needed

Dough

  • 5 tbsp olive oil extra virgin
  • ¼ tsp salt
  • ¼ tsp ajwain (carom seeds) hand crushed
  • 1/2 tsp baking soda
  • cups fine wheat flour Maida (NOT all purpose flour)

Frying

  • 4-5 cups olive oil extra virgin

Instructions

Ground Beef Mixture

  • In a pot or pan, on medium heat, add the cumin seeds, coriander seeds, and funnel seeds and dry roast them.
  • Add oil and mix well.
  • Add ginger garlic paste and mix well.
  • Next add the ground beef and mix well.
  • Once the ground beef change its color to brown add tumeric powder, garam masala powder, coriander seeds, salt, red chili flakes, and red chili powder and mix well.
  • Now add water and mix well.
  • Cover with lid and let it cook for 10-15 min on low or until it's fully cooked.
  • After the ground beef mixture is fully cooked mixed in cilantro and green pepper and mix well.
  • Set aside.

Dough

  • In a medium size bowl, add flour, ajwain, baking soda, salt, oil.
  • Mix it all together until the flour mixture get crumbly. (Make sure it's crumbly it's extremely essential you rub the ingredients that's in the bowl with oil that you put in the pervious step.)
  • Now add ⅛-¼ cup water gradually until you formed a solid dough.
  • Now start punching the dough and roll it in; punch and roll it in. Keep on doing that for 2 minutes.
  • Now apply oil to the whole inside of the bowl and pour some on top of the dough, just few drops will be fine.
  • Next cover the bowl with the lid and set aside for 15 min.

Stuffing

  • After 15 min, take the dough out, now make 9-10 medium size balls from the dough.
  • Now flatten the balls.
  • Make the edges somewhat thin.
  • Now shape it like a bowl and place 1 tbsp ground beef mixture in the middle.
  • Close the dough with ground beef mixture in it twist the top and make it like a pouch.
  • Now flatten it but don't smash it hard or your ground beef mixture will pop out.

Frying

  • In a wok (karahi), on medium to low heat, add oil and heat it up.
  • Once it's heated now turn the stove to medium to low.
  • Add the keemay ki kachoris.
  • Deep fry them until they are golden brown on each side.
  • Take them out of the wok(karahi).
  • Enjoy!

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Much Love,

Sarah & Vaquas

Two Cloves In A Pot

Much Love and Be Safe!

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Shahnaz
Shahnaz
2 months ago

5 stars
I made this for a dawat. everybody loved it. the recipe is very detailed.

Nancy
Nancy
2 months ago

love this recipe I made it last week.

Rida Ahmed
Rida Ahmed
2 months ago

5 stars
Excellent recipe. I’m going to make for eid as well.

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