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Keema Kajjikayalu

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.


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