Keema Kachori
Looking for a tasty and filling snack? Try these delicious kachoris made with Crescent Foods ground beef keema and served with a side of spicy chana made with kabuli chickpeas.
Keema Kachori
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Category
Snack
Looking for a tasty and filling snack? Try these delicious kachoris made with Crescent Foods ground beef keema and served with a side of spicy chana made with kabuli chickpeas.
Ingredients
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1lb Crescent Foods ground beef
1 small onion, finely chopped
1 small tomato, finely chopped
1 tsp garlic paste
5-6 Indian green chilies, finely chopped
1-2 tsp Kashmiri chili powder
1 tsp black pepper powder
Salt to taste
1 tsp coriander powder
1 tsp garam masala powder
2 chicken stock cubes
2 cups flour
½ tsp salt
½ tsp coarsely ground cumin
1 Tbsp desi ghee
Water as needed
Olive or avocado oil for spraying
1 cup Kabuli chickpeas
1 tsp baking soda
1 chicken stock cube
1-2 cups of water
1 tsp black pepper
½ tsp crushed red chili pepper
Oil for cooking
Directions
Sauté onions, tomatoes, garlic paste, green chilies, spices, and chicken stock cubes until smooth.
Add Crescent Foods ground beef keema and cook until fully done.
Make kachori dough with flour, salt, cumin, ghee, and water. Let it rest for 20 minutes.
Roll the dough into thin, flat rounds.
Place a spoonful of the keema mixture on one end of the flat dough.
Gently stretch the dough around the filling, folding and overlapping the dough to create layers and greasing each layer with melted ghee until all the dough is used up and the filling is fully enclosed in a triangular shape.
Press the edges of the dough together to seal it tightly.
Preheat the air fryer to 400 degrees F.
Spray the kachoris with olive or avocado oil.
Place the kachoris in the air fryer basket and air fry for 13-15 minutes, or until golden brown, flipping them over once or twice during cooking and spraying with oil each time.
Chana
Soak the Kabuli chickpeas overnight and boil them with baking soda on low heat until soft.
In the same water, add a chicken stock cube, salt, black pepper, crushed red chili pepper, and more water. Cook on low heat for 10 minutes.
Add some oil, stir, and cook on high heat for 5 minutes to get the desired thickness.
Serve the kachoris with the chana and enjoy!
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