Last weekend I had already started to plan about my upcoming Calcutta visit for the Puja vacations. For those who joined in late or not quite familiar with Bengali culture, Durga Puja to us is what Christmas to Christians or Eid to Muslims or Guru Purnima to Sikhs. It's the festival we all look up to throughout the year. For a Bengali in Howrah (near Calcutta) or in Honolulu, if there are more that 3 families, they make it a point to celebrate this festival together. The joyous mood in West Bengal will sure make your eye balls come out ! The best part the culinary extravaganza that is a part and parcel and anybody with a sane frame of mind won't mind eating out and hopping pandal to pandals. Ohh I can continue till the day ends and you will be bored to death so coming back to today's post "Khasta Keema Kachori". Khasta means 'crispy', Keema means 'minced meat' and Kachori is a snack which is stuffed with spicy filling. And then deep fried in hot oil.
Ingredients for crust:
2 cups All purpose flour
1 big pinch of baking Soda
1/4 tsp Aajwain
1/2 tsp salt
5-6 tbsp Oil (vegetable)
For filling of Kachoris:
1 cup Boiled Keema
1 big Onion, minced
1 tsp grated Ginger
1 tsp Garlic paste
1/2 tsp Chilliy powder
2-3 Green chillies, minced
1 tsp Garam masala powder
1 tsp Lemon juice
1/4 cup Coriander leaves, chopped
Salt to taste
Oil for sauteing
Sift flour, salt, soda and make a well in the center. Add enough water and knead into a soft dough. Wrap a damp towel around the dough and keep aside for 20-30 minutes. Transfer the boiled keema onto a sieve or colander and let it stand so that all the excess water drains out.
Heat oil in a pan and add grated ginger and garlic paste. Fry for a minutes and add onions, fry these together till onions are half done. Add keema along with chilly powder, garam masala powder and cook for a couple of minutes. After 5-6 minutes you will see the color has changed a bit, keep frying the filling till it becomes dry. Remove from heat and let it cool down. Later add lemon juice and coriander leaves. Mix well. Filling is ready.
Divide the dough into 12 equal portions. Roll out into small puris in a way that they are thinner around the edges and thicker in the center. Place 2 tsp of filling in the center and pull the edges of the dough to wrap the keema filling. Dust the counter flour and flatten the stuffed puri little bit.
Take enough oil for deep frying and heat oil on low flame. Carefully slide 1-2 kachori into the hot oil and after they start to puff on one side, flip it over and cook until golden brown.
Place the fried kachoris on a kitchen towel. Fry with the remaining filling. Serve these hot Keema kachoris with either Tamarind Chutney /Coriander Chutney or Tomato ketchup.
- While making filling (keema) make sure there is no moisture. Fry till it becomes dry.
- Do add baking soda in the crust dough as it gives crispy crust after frying.
- Do not fry the kachoris on high flame as it will make plenty of small bubbles on the surface and it will remain half cooked from inside.
- Do not over crowd the frying pan, at a time 2-3 kachoris should be dine.