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Keemy ki kachori

• Flour ½ kg
• Ghee 3 tbsp melted
• Salt ½ tsp
• Water 1 to 1 ½ cup
• Mince 250gm (bhuna hua)
• For stuffing
• Ghee 3 tbsp
• Flour 3 tbsp

• In a bowl add flour, 3 tbsp melted ghee, salt, knead with water well, leave the dough for 30 minutes,Then make balls and keep aside. Make paste with ghee and flour keep aside. Now spread 1 ball into thin quarter plate size disc, spread with ghee paste, sprinkle with dry flour, fold into a square paratha, then spread this square slightly fill with mince filling.
• If you like add little mashed potatoes to it, fold as shown, fold from 2 corners and bring together then fold 2 more corners and fix in the centre, now fold the remaining four corners like the same way, two and then two, to properly seal filling, slightly press that ball with hand in a round saucer size kachori.
• Deep fry on very low flame when the kachori rises increase flame slightly, let it brown on one side then turn and fry the other side till brown.Remove and place on an absorbent paper