Yaden Kachori Recipe
- All-purpose flour (2 cup)
- Ghee (1/4 cup)
- Salt (1 tea spoon)
- Luke warm Water (2 cup)
- Oil (3 cup for frying)
- Mincemeat (1 cup)
- Dry Coriander powder (1 tea spoon)
- Red chili powder (1 tea spoon)
- Salt (1 ½ tea spoon)
- Green coriander (3 table spoon)
- Cumin seeds (1 tea spoon)
- Chopped tomatoes (1/4 cup)
- Green chili (2 tea spoon)
- Onion (1/4 cup)
In a bowl add all-purpose flour, 1 tea spoon salt and 3 table spoon ghee. Mix it well with the help of a spoon and once it is mixed with the help of Luke warm water, kneel it properly till a soft dough is formed. This will work as our crispy wrapping sheet, cover this dough with a cling film and let it sit at a cool and dry place for almost thirty minutes.
In a pan add 2 table spoon ghee and add mincemeat along with red chili powder, coriander powder, cumin seeds and green coriander. Mix it well and make sure meat is fully cooked, add chopped tomatoes, green chili and onion. If it’s under-cooked make sure it is perfectly cooked, this is the key.
In a small bowl add 4 table spoon of all-purpose flour, pour in 4 table spoon of water till it is thick just like a paste.
Roll the dough by using a rolling pin, once it is thin enough put the filling in the middle. Seal the sides by using flour paste.
In a pan add oil for frying and put it on medium flame, once it is heated enough fry the kachori until it is golden brown from all sides. Serve it with mint yogurt and tomato ketchup.