Rajasthani Kheema Kachori

Ingredients

In the original German dish, Kuddelfleck, the main ingredient is tripe, which is not commonly used in Rajasthani cuisine. Additionally, the spices and flavors used in Rajasthani Kheema Kachori are distinct to the region, giving it a unique taste compared to the German dish. We alse have the original recipe for Kuddelfleck, so you can check it out.

• For the dough: For the dough:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the filling: For the filling:
• 250g minced meat (mutton or chicken) 250g minced meat (mutton or chicken)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt, to taste Salt, to taste
• Oil, for frying Oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
2. 2.
   Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Heat oil in a pan and sauté the chopped onions until golden brown. Add the green chilies and ginger-garlic paste. Cook for a minute.
4. 4.
   Add the minced meat to the pan and cook until it is browned and cooked through.
5. 5.
   Add the cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes. Remove from heat and let the filling cool.
6. 6.
   Divide the dough into small balls. Roll out each ball into a small disc and place a spoonful of the meat filling in the center.
7. 7.
   Bring the edges of the dough together and seal it, ensuring the filling is completely enclosed.
8. 8.
   Gently flatten the filled dough ball and roll it out into a small disc, taking care not to let the filling come out.
9. 9.
   Heat oil in a deep pan for frying. Carefully slide the rolled-out kachori into the hot oil and fry until golden brown and crispy on both sides.
10. 10.
    Remove the kachori from the oil and drain on a paper towel to remove excess oil.
11. 11.
    Serve the Rajasthani Kheema Kachori hot with chutneys or yogurt.

Treat your ingredients with care...

• Minced meat — Ensure the meat is cooked thoroughly to avoid any foodborne illnesses.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.

Tips & Tricks

• For a spicier version, increase the amount of red chili powder or add chopped green chilies to the filling.
• Make sure the dough is rolled out thinly to achieve a crispy texture.
• Serve the kachoris immediately after frying for the best taste and texture.
• You can make the filling in advance and refrigerate it for up to 24 hours before using.
• Experiment with different chutneys or dips to find your favorite accompaniment.

Serving advice

Serve Rajasthani Kheema Kachori as a snack or appetizer. They can be enjoyed on their own or with a side of tangy chutneys or yogurt.

Presentation advice

Arrange the golden-brown kachoris on a platter and garnish with fresh coriander leaves. Serve them alongside small bowls of chutneys for a visually appealing presentation.