This post is dedicated to all the Sachin Tendulkar's Fans around the world. The picture you see on the right is a Digital Autograph of him for my page, thanks BCCI for launching such a campaign in honor of the legend and giving millions of fans around the world to have his personalized autograph. Ok, as you already are well versed with the hit shots and the records he has created, but I do not know if you are aware of his other side too. Yes, the Master Blaster is a bonafide foodie!!! His love for food is so much that he has dawned the chef's hat at many times. He is a big fan of Japanese cuisine, loves seafood and even adores simple maa ke haath ka khana too. He has also fallen in love with Pakistani cuisine on his tours to the country. In his debut test match in Pakistan at the age of 16, he used to have Qeema Parathas and lassi for breakfast, which would keep him going throughout the day.


Instead of making it into Parathas, I had made these Qeema Kachoris yesterday and thought of sharing with you all and also as a Tribute to the Legend. Here you go with the detailed recipe....


Ingredients:
For the dough:
Wheat flour - 2 cups
Salt - a little
Oil - 2 tbsp

For the stuffing:
Minced meat/ Qeema - 250 gms
Onion - 1 small, finely sliced and lightly crushed
Ginger garlic paste - 1/2 tsp
Green chillies - 3-4, finely sliced and lightly crushed, adjust according to preference
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Mustard oil - 1 tsp
Coriander leaves - a bunch, finely chopped

Method:
In a bowl add all the ingredients required for the stuffing and combine well. Keep aside for 10-15 minutes

Make a smooth dough using all the ingredients by adding just enough water as required. Cover with a damp cloth and keep aside for around 30 minutes

Make small round balls out of it and flatten the edges with hand

Stuff the mince/qeema mixture in the centre and bring the edges together to make a round ball

Now slowly press with hands to flatten it

Repeat till all the dough and qeema mixture is used up

Deep fry the kachoris till they turn golden brown on both the sides

Remove on paper towel and serve hot



Note - Just before frying you can slightly roast the kachoris on both the sides on a hot tava. This will prevent excessive oil absorption during frying