Name: KEEMAY KI KACHORI
Prep time: 30 min
Cook time: 30 min
Total time: 70 min
Ingredients: ¼ tsp fennel 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; ⅛ 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 ); 5 tbsp olive oil (extra virgin); ¼ tsp salt; ¼ tsp ajwain (carom seeds) (hand crushed ); 1/2 tsp baking soda; 2½ cups fine wheat flour (Maida (NOT all purpose flour) ); 4-5 cups olive oil (extra virgin )

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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.

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 recipe. Instead use Fine Wheat Flour, also known as Maida, and it can be bought from any South Asian store.

HOW DO YOU MAKE KEEMA (GROUND BEEF MIXTURE)?

In a pot or pan, on medium heat, add the cumin seeds, coriander seeds, and fennel 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.

HOW TO MAKE THE DOUGH FOR KEEMAY KI KACHORIYAAN?

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.

HOW TO STUFF KEEMAY KI KACHORI?

flatten the dough ball — Flatten a dough ball.

start thinning the edges — Start thinning the edges

Make it a bowl and put in the mixture. — Make kind of like a bowl with the dough and place ground beef mixture in it.

close off the dough — Close the dough ball.

gently flatten the dough pouch — Now gently flatten the kachori.

HOW TO FRY THE KACHORIYAAN?

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 kachoriyaan. 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

Always use fine wheat flour or your dough won't be khasta (soft).
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.
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.

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.

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5 from 2 votes