Mincemeat kachories

                                                           Mincemeat kachories 

Ingredients:-

Mincemeat                                            ½ kg

Salt                                                       as per taste

Ginger garlic paste                                 1 tb sp

Onion (finely sliced)                               2 medium

Red chilli powder                                   1 tb sp

Whole coriander                                    1 tb sp

Black pepper powder                            ½ t sp

Cumin seeds                                          1 t sp

Green chillies(chopped)                          3-4

Fresh coriander(chopped)                      1 bunch

Lemon juice                                           2 tb sp

Plain flour(maida)                                   1 kg

Baking soda                                           1 tb sp

Oregano seed                                         1 t sp

Oil                                                          for frying

Method:-

Knead flour with salt, baking soda, oregano and 4 tb sp of ghee. Knead well for 8-10 minutes. Cover with a damp muslin cloth and leave aside for 10-15 minutes.

In a pot, heat 1 tb sp of oil on medium heat for 2-3 minutes. Add mincemeat with ginger garlic paste, black pepper and red chili powder. Cook till water in the mincemeat dries. Add whole coriander and cumin and stir well for 2-3 minutes.

Remove from heat and add onions, green chilies, fresh coriander and lemon juice. Mix well and cool.

To make the kachories, divide the dough into small portions. Wet your hands, place a portion in the palm of your hand and spread it a little. Stuff about 1 tb sp of mincemeat in the dough and fold up the edges to completely cover the filling. Press the edges together to seal and refrigerate the kachories for 10-15 minutes.

In a wok, heat oil on medium heat for 3-5 minutes. Wet your fingers again, lightly press each kachori on your palm and deep fry till golden.

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