মাংসের খাস্তা কচুরি | পুরনো দিনের অসাধারণ বাঙালি রেসিপি | ভেতরে জুসি মাংসের পুর, বাইরে একদম ক্রিসপি!

মাংসের খাস্তা কচুরি | পুরনো দিনের অসাধারণ বাঙালি রেসিপি | ভেতরে জুসি মাংসের পুর, বাইরে একদম ক্রিসপি | ‪@elvisideas3968‬ #mangserkachuri #chickenkachori #kachuri #kachori About this recipe Mangsher Khasta Kochuri is a delicious Bengali-style deep-fried snack made with a crisp, flaky outer shell and a wonderfully spiced minced meat filling. The combination of aromatic spices, juicy minced meat and a perfectly khasta crust makes these kochuri absolutely irresistible. Perfect for a special breakfast, evening snack, festive menu or weekend indulgence, these meat-stuffed kochuri taste best when served hot with aloo dum, cholar dal or your favourite chutney. Ingredients For the Dough: 2 cups all-purpose flour (maida) 3 tbsp oil or ghee Salt to taste Water, as required For the Meat Filling: 250 g minced mutton 1 medium onion, finely chopped 1 tsp ginger paste 1 tsp garlic paste 2 green chilies, finely chopped ½ tsp turmeric powder 1 tsp Kashmiri red chilli powder 1 tsp cumin powder 1 tsp coriander powder ½ tsp garam masala powder ½ tsp roasted cumin powder 1 tbsp chopped coriander leaves Salt to taste 2 tbsp oil ½ cup water, as required For Frying: Oil, as required Prepare the dough: In a bowl, mix the maida, salt and oil/ghee. Rub the fat into the flour thoroughly until the mixture becomes crumbly. Gradually add water and knead into a soft, smooth dough. Cover and rest for 20–30 minutes. Prepare the meat filling: Heat oil in a pan and add the chopped onion. Sauté until translucent. Add ginger paste, garlic paste and green chillies and cook until the raw smell disappears. Add the minced mutton and cook on medium heat, breaking up the meat continuously so there are no large lumps. Add turmeric, red chilli powder, cumin powder, coriander powder and salt. Mix well and cook until the meat is completely cooked and the moisture has evaporated. Add garam masala and roasted cumin powder. Mix well and finish with chopped coriander leaves. The filling should be completely dry. Allow it to cool. Divide the dough into equal portions. Take one portion, flatten it and place a spoonful of the cooled meat filling in the centre. Bring the edges together and seal properly. Gently flatten and roll it out without making it too thin. Heat oil over medium heat. Gently slide the stuffed kochuri into the oil and fry until golden, crisp and flaky on both sides. Maintain medium heat so that the kochuri cooks evenly without burning. Drain on a kitchen towel and serve hot. Serve these crispy Mangsher Khasta Kochuri hot with salad and your favourite sauce. Your search: chicken kachori lahori chicken kachori recipe easy chicken kachori best chicken kachori flaky chicken kachori chicken ki kachoria chicken kachori recipe chicken kachori masala crispy chicken kachori khasta chicken kachori chicken tikka kachori chicken kachori ki recipe homemade chicken kachori recipe for chicken kachori authentic chicken kachori how to make chicken kachori breakfast chicken kachori easy chicken kachori recipe Chicken kachuri by elvisideas3968 ‪@elvisideas3968‬