Sharing my Mom's spicy Keema fry-filled version of Kajjikayalu.
Ingredients For Keema
1/2lb Minced Lamb
1 Small onion, sliced
1 Medium tomato, chopped
2tbsp Oil
4-5 Green chilies, chopped
1 tsp Ginger garlic paste
1 tbsp Red Chili powder
1/2 tsp Coriander powder
1 tsp Kasoori Methi
1/2 tsp Garam masala powder
Salt as needed
2tbsp Coriander leaves, chopped
For Kajjikayalu
2 cups All purpose flour
1/2 tsp Salt
2 tbsp Oil
Oil for deep frying
Water as needed
Method For Dough
In a mixing bowl, add flour, salt and mix well.
Make a smooth dough by adding water as needed. Apply 2 tbsp oil over the dough and rest it for at least an hour.
For Keema
Heat oil in pressure cooker, add the onions and sauté until light brown.
Add ginger garlic paste and fry it well.
Add minced lamb and sauté for few minutes.
Now add tomatoes, red chili powder, coriander powder and salt as needed.
Mix well and cook the tomatoes until they are soft.
Add Kasoori methi and mix well.
Pressure cook Keema for 3 whistles.
Switch off the flame, once the pressure is released add chopped green chilies and coriander leaves. Mix well.
Keema is ready to use in Kajjikayalu.
For Kajjikayalu
Heat oil for deep frying
Take small amount of dough and roll it into a round disc.
Place the rolled dough onto the kajjikayalu mold, stuff the keema on one side and close the mold tight.
Trim off any extra dough from the sides, then remove the Kajjikaaya from the mold and place it in the hot oil.
Cook over a medium flame until both sides are a light golden brown.
Serve warm.