Mincemeat Keema Kachorian

Methods/steps

Put flour in a bowl and mix in salt, baking soda and oregano. Then bind the mixture into soft pliable dough. Knead well for 8-10 minutes. Cover with a damp cloth and leave aside for 15 minutes. Heat 1 tbsp oil in a saucepan, add mincemeat along with ginger, garlic, black pepper and red chilies. Cook until all the water from the meat has evaporated. When it becomes dry then stir a little and add onions, fresh coriander, green chilies and lemon juice. Remove from heat and mix well. Leave to cool. Heat the oil in a deep frying pan. Divide the dough into small portions. Wet hands a little and place a little ball of dough in the palm of your hand and spread it to a diameter of 3 inches. Place about 2 tsp of mincemeat mixture in the center of the dough and carefully fold up the edges to completely cover up the filling. Press the edges together to seal. Again wet your fingers a little and spread the dough on your palm. Deep-fry it on medium heat, on both the sides. When it begins to turn golden remove from heat. Drain on a sieve or absorbent paper, serve hot.