Minced Meat Khaja (Savory Stuffed Pastries)
These savory, flaky pastries are a delightful variation of the traditional sweet Khaja, featuring a crisp, layered shell stuffed with spiced minced meat. The dough is laminated with a rich paste of rice flour and ghee to create signature airy layers that shatter satisfyingly upon the first bite. Served hot and fresh from the fryer without sugar syrup, they make for an indulgent appetizer or savory snack.
Ingredients
- 2 cups Wheat flour (All-purpose flour) (For the dough casing.)
- 2 tablespoons Ghee (To be mixed into the flour for shortening.)
- 1 teaspoon Salt (Or to taste.)
- 3/4 cup Water (Estimated quantity for binding dough; adjust as needed.)
- 4 tablespoons Rice flour (For the 'Man' (layering paste).)
- 4 tablespoons Ghee (For the 'Man' (layering paste). Mix with rice flour.)
- 1 pound Minced meat (Mutton or Chicken) (Original specifies 'Kheema of Goast (mutton) or Marghi (chicken)'.)
- 1 tablespoon Ghee (For cooking the meat.)
- 1 tablespoon Mixed spices (Garam Masala, Ginger, Garlic) (Quantity estimated. Use preferred savory spices to taste.)
- 2 cups Ghee (For deep frying. Can substitute with neutral oil.)
More recipes using Minced meat
Spiced Minced Meat Filling (Kheema)
This versatile Parsi-style minced meat filling serves as the savory foundation for classic snacks like samosas, patties, and pancakes. Finely minced meat is slow-cooked with a generous amount of onions, aromatic ginger, garlic, and fresh herbs until the moisture evaporates, resulting in a concentrated, flavorful mixture. The addition of Worcestershire sauce at the end provides a tangy depth that perfectly balances the richness of the ghee and spices.
Kheema Cutlets (Minced Meat Cutlets)
Savory and tender minced meat cutlets spiced with fresh herbs, Worcestershire sauce, and lemon. This traditional Parsi recipe combines minced mutton or chicken with mashed potatoes and aromatic greens like mint, celery, and parsley for a flavorful bite. Coated in egg and breadcrumbs, they fry up to a perfect golden crisp, making them an excellent appetizer or side dish.
Spiced Meat Cutlets (Tikiya)
These savory spiced meat cutlets, known as Tikiya, are a traditional delicacy made from cooked minced meat bound with rice flour and ghee. The mixture is shaped into smooth patties and slow-fried to a deep reddish-brown perfection, creating a crisp exterior and savory interior. Uniquely designed to be enjoyed after cooling, they make an excellent travel snack or appetizer.
Kheema Curry
A rich and aromatic Parsi minced meat curry that transforms simple ingredients into a decadent feast. Finely minced lamb is simmered in a complex gravy made from fresh coconut milk, tamarind, and a robust blend of roasted spices and nuts. The unique technique of mixing the raw meat with the coconut milk before cooking ensures a tender, lump-free texture, resulting in a thick, flavorful dish best enjoyed with crusty bread or rice.
Instructions
- 1In a mixing bowl, combine the wheat flour, salt, and 2 tablespoons of ghee. Rub the ghee into the flour with your fingertips until crumbly. Gradually add water and knead into a firm, smooth dough. Cover and let it rest.
- 2In a small bowl, mix the rice flour with an equal amount of ghee (4 tablespoons each) until it forms a smooth, creamy paste. This mixture, known as 'Man', creates the flaky layers.
- 3Heat 1 tablespoon of ghee in a pan. Add the minced meat and spices. Cook over medium heat, stirring frequently, until the meat is fully cooked and completely dry. It is crucial that the mixture is dry so it does not make the pastry soggy. Let it cool completely.
- 4Roll out the dough into a large, thin sheet. Spread the rice flour paste (Man) evenly over the surface. Roll the sheet up tightly like a Swiss roll. Cut the roll into equal portions. Take one portion, flatten it slightly, and roll it out into a small circle. Place a spoonful of the cooled meat filling in the center, fold over to seal (like a turnover or dumpling), and crimp the edges.
- 5Heat the ghee in a deep pan (penu) over medium heat. Fry the stuffed khajas until they are crisp and pale golden (white-ish). Do not brown them too darkly. Remove from the ghee and drain. Serve them hot immediately. Do not dip in sugar syrup.
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