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Appetizers |
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Mincemeat Kachorian
Ingredients:
-
Mince meat ½
kg
-
Onions 2 medium size,
chop as for
omelette
-
Coriander leaves 1
bunch (chopped
fine)
-
Green chilies 3
chopped fine
-
Garlic and ginger 1
tbsp each
-
Black pepper ½
tsp
-
Red chili powder 1
tsp
-
Salt to
taste
-
Juice of lemons
2
-
Dalda or your choice
of cooking oil 1
tbsp
-
Whole wheat flour
(atta) 1 kg
-
Oregano seeds (ajwain)
¼ tsp
-
Salt 1
pinch
-
Baking soda ½
tsp
-
Dalda or your choice
of cooking oil for deep frying
Method:
-
Put
flour in a bowl and mix in salt, baking soda and oregano.
Then bind the mixture into soft pliable dough. Knead well
for 8-10 minutes. Cover with a damp cloth and leave aside
for 15 minutes. Heat 1 tbsp oil in a saucepan; add mincemeat
along with ginger, garlic, black pepper and red chilies.
Cook until all the water from the meat has evaporated.
-
When it
becomes dry then stir a little and add onions, fresh
coriander, green chilies and lemon juice. Remove from heat
and mix well. Leave to cool. Heat the oil in a deep frying
pan. Divide the dough into small portions. Wet hands a
little and place a little ball of dough in the palm of your
hand and spread it to a diameter of 3 inches.
-
Place
about 2 tsp of mincemeat mixture in the center of the dough
and carefully fold up the edges to completely cover up the
filling. Press the edges together to seal. Again wet your
fingers a little and spread the dough on your palm. Deep-fry
it on medium heat, on both the sides. When it begins to turn
golden remove from heat. Drain on a sieve or absorbent
paper, serve hot.
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