How to make Cocktail Keema Kachori - Spicy chicken mince stuffed small kachoris – ideal to be served with cocktails.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chicken mince (चिकन कीमा), Refined flour (maida) (मैदा)

Cuisine : Indian

Course : Snacks and Starters

Cocktail Keema Kachori Recipe Card

Cocktail Keema Kachori

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Cocktail Keema Kachori checkout Chicken Gold Coin, Chicken Cutlet, Chicken Momos, Chicken Burger . You can also find more Snacks and Starters recipes like Talela Rawas, Vegetable Burgers, Chicken Tikka Spring Rolls, Bar-Be-Cued Corn .

Prep Time : 31-40 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Cocktail Keema Kachori Recipe

  • Chicken mince 300 grams

  • Refined flour (maida) dough as required

  • Oil 1 tablespoon + for deep-frying

  • Onions finely chopped 2 medium

  • Tomato finely chopped 1 medium

  • Ginger-garlic paste 1 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Cumin powder 1 teaspoon

  • Green chillies finely chopped 2

  • Mutton masala 1 tablespoon

  • Salt to taste

  • Fresh coriander sprigs 2-3

  • Fresh mint sprigs 2-3


Step 1

Heat 1 tablespoon oil in anon-stick pan. Add onions and sauté till they turn golden. Add tomato, mix and cook till it turns pulpy.

Step 2

Add ginger-garlic paste, mix well and cook for 2 minutes. Add turmeric powder, red chilli powder, cumin powder and green chillies and mix well. Sprinkle some water, mix well and cook for a minute.

Step 3

Add chicken mince, mix well and cook for a minute. Add mutton masala, mix well and add ¼ cup water and salt. Mix again and cook for 2-3 minutes.

Step 4

Reduce heat, add chopped coriander and chopped mint, mix well and cook till the chicken is fully cooked and the moisture is fully evaporated. Remove from heat and cool to room temperature.

Step 5

Heat sufficient oil in a kadai.

Step 6

Divide dough into equal portions shaped into small balls. Flatten them and roll out into small discs. Make a dent in the center, put a portion of cooked chicken mince mixture in it, gather the edges, pinch and shape into kachoris.

Step 7

Deep-fry kachoris in hot oil till golden. Drain on absorbent paper.

Step 8

Serve hot.