Keema Kachori

Method

1. In a bowl, mix the ground meat with yogurt, garam masala, ginger garlic paste, salt, and deggi mirch. Let it marinate for at least 1 hour.

2. Heat the oil in a large skillet over medium-high heat. Once shimmering, add the onion and cook, stirring often until translucent, about 5 minutes. Add the marinated meat and cook, stirring occasionally, until browned but not cooked through.

3. Add the peas and diced eggplant. Cook until the meat is just done but still juicy. Don’t let it dry out. Add extra oil if needed, especially if using lean game meat. Let the filling cool completely before using.

4. For the curry leaf chutney, combine the curry leaves, cilantro, jalapeño, coconut, water, and lime juice in a blender. Blend to your preferred consistency.

5. In a small pan, heat a little oil and toast cumin and mustard seeds until they pop. Stir the tempered seeds into the chutney. Set aside.

6. For the dough, combine the flour and salt in a large mixing bowl. Add oil and water, and knead until you form a soft but slightly firm dough. Add more water if needed. Cover and let it rest for about 1 hour.

7. Use your hands to pinch off enough dough to form a golf-ball-sized piece. Flatten it out, keeping the center slightly thicker than the edges. Add a spoonful of cooled keema filling. Carefully bring the edges together to enclose the filling, then gently flatten into a 3 to 5-inch round disk.

8. Heat oil to 285 to 315°F. Fry the kachoris slowly. This should take about 10 to 15 minutes. Flip every 2 to 3 minutes once they start to float. The kachoris are done when both sides are golden and crisp.

9. Drain on a wire rack or paper towels. Serve hot with the curry leaf chutney.