Meat Kachori & Sweet Chilli Tamarind Sauce

There are several verities of Kachories in India and they all taste different, but I never had a meat kachori ever. So I thought of giving it a go to see how it tastes. I have never made kachories before so it took me couple of times to get it right specially the size of the kachories. I remember one of the many disasters was the kachori was cooked from outside but inside it had dough like texture. It wasn’t cooked at all. The amount of oil goes into the dough is absolutely crucial as it forms the outer crust and you don’t want it to be soft.

Ingredients:

The dough

400 gm Plain Flour

½ tsp of Salt

1 tsp of Baking Soda

½ tsp of Ajwain

100 ml oil

water

  

Meat filling

200 gm Lean mince meat

1 red onion (finely chopped)

1 tsp ginger garlic paste

1 small tomato

½ tsp of cumin seeds

½ tsp of red chilli powder

½ tsp of coriander seeds

3-4 cloves

3-4 cardamom

1 cinnamon stick ( 1” piece)

1-2 bay leaves (dried)

Salt to taste

Oil for frying

Sweet Chilli Tamarind Sauce

200 gm of tamarind

200gm brown sugar

1 tsp red chilli

1 tsp cumin seed

300 ml of boiling water

 

Method:

For the kachoris:

To make the dough mix all the dry ingredients together well and then add the oil and give it a good mix. Now add water slowly and kneed the dough continuously until it reaches uniform consistency. Keep it aside for some time (15- 20 minutes). Meanwhile in a pan, dry roast the whole spices for 1 minute and grind them using pestle and mortar. Heat the oil in a pan and add the red chilli powder, chopped onion, ginger- garlic paste and stir. Cook for 1-2 minutes then add the chopped tomato and the roasted spices powder and continue to cook till the onions are golden brown and soft. Add the minced meat, mix it well with the spice mixture and continue to cook. Season it well and cook till the meat is well done. Take it off the heat and let it cool.

Knead the dough for 1-2 minutes again then divide the dough into 10- 12 equal parts. Roll the small dough balls using a rolling pin. Now put spoon full of minced meat mixture at the centre of the rolled dough. Seal the dough from all sides and keep it aside. Repeat the procedure for all the small dough balls. Heat oil in a deep-bottomed pan.Take the filled dough balls, dust it with some dry flour, and roll them a bit with the rolling pin. Deep-fry individually each kachori and then drain the excess oil in a tissue.

For the tamarind chutney:

In a pan dry roast the cumin seeds for the tamarind sauce for 1-2 minutes then grind the roasted seeds in a pestle and mortar. Keep it aside. Now in the same pan add all other ingredients for the tamarind sauce and let it cook for 5 minutes. After 5 minutes add the roasted cumin seed powder in to the tamarind mixture and cook it for another 5 minutes. Strain the mixture in a bowl to get a thick sauce.