Halwai Style Mutton qeema kachori😍

Описание: Crispy & Khasta Mutton Qeema Kachori | Juicy Non-Veg Snack Recipe at Home

In today’s recipe, I’m sharing crispy, khasta, and flavour-packed Mutton Qeema Kachori, made completely at home with simple ingredients. These kachoris are golden and crunchy from the outside and juicy, spicy mutton qeema from the inside, making them a perfect non-veg tea-time snack.

The dough is rested properly for extra flakiness, and the mutton qeema filling is cooked with aromatic spices, moong dal, and fresh coriander for rich taste. Slow frying on low flame is the key to achieving that perfect khasta texture, just like street-style kachoris.

This recipe is ideal for weekends, family gatherings, iftar, special occasions, or whenever you crave a delicious homemade non-veg snack. Serve these hot with green chillies, mint chutney, or ketchup and enjoy!

📝 Ingredients Used

For the Dough:
• 2 cups all-purpose flour (maida)
• Carom seeds (ajwain)
• Nigella seeds (kalonji)
• Salt
• Ghee
• Water (as required)

For the Mutton Qeema Filling:
• Mutton mince (qeema)
• Oil
• Ginger-garlic paste
• Chopped green chillies
• Chopped onions
• Salt
• Turmeric powder
• Soaked moong dal
• Coarsely crushed cumin seeds
• Chilli flakes
• Garam masala
• Fresh coriander leaves

For Extra Crispiness:
• Cornflour
• Baking soda
• Ghee

👩‍🍳 Method (Brief)

• Prepare a soft dough using maida, spices, ghee, and water. Rest for 30 minutes.
• Cook the mutton qeema filling with spices, moong dal, and herbs. Let it cool completely.
• Shape the dough balls, apply cornflour-ghee mixture, and rest again.
• Fill, seal, and gently flatten the kachoris.
• Fry on low flame, then medium, and finally high flame until golden and crispy.

🌟 Tips for Perfect Khasta Kachori

✔ Resting the dough is very important
✔ Filling must be completely cool before stuffing
✔ Always fry on low flame first
✔ Do not overcrowd the pan

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