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Kheema Puri: A Treat From Bangladesh


Puri recipes are very common in Indian cuisine. We have various kinds of puris including stuffed ones. But kheema puri is a recipe that is mainly popular in the Eastern sides of India. Traditionally, kheema puri is a dish from Bangladesh. This recipe requires kheema or minced meat. You can use any meat to make this kheema recipe. But here we have used mutton or lamb to make kheema puri.

This puri recipe can be served both as a snack or for the meal. Ideally, this kheema puri can be served as an early dinner or brunch. This puri recipe is very similar to any other kachori. The only difference is that, it is filled with a stuffing of meat.

Serves: 4 (12 puris)

Preparation Time: 30 minutes

Cooking Time: 45 minutes

Ingredients For Kheema

  • Mutton kheema- 300 grams
  • Onion- 1 (ground)
  • Ginger garlic paste- 1tbsp
  • Tomato puree- 1tbsp
  • Green chillies- 4 (minced)
  • Cumin powder- 1tsp
  • Coriander powder- 1/2tsp
  • Garam masala powder- 1/2tsp
  • Oil- 2tbsp
  • Salt- as per taste

Ingredients For Dough

  • Flour (maida)- 2 cups
  • Wheat flour (atta)- 1 cup
  • Baking soad- 1 pinch
  • Ghee- 1tbsp
  • Ajwain- 1/2tsp
  • Oil- 2 cups (for frying puris)


  1. Mix all the ingredients of the dough, except oil and knead it with 1 cup of water. Cover the dough with a wet cloth and keep it aside.
  2. In a deep bottomed pan, add anion paste and saute it for 2-3 minutes on a low flame.
  3. Now add ginger, garlic and green chilli paste. Mix it up and cook for another 2 minutes.
  4. Now add the kheema to the pan and mix it with the spices. Cook for another 5 minutes on a low flame.
  5. Then add tomato puree, cumin and coriander powder. Stir it and cook for another 3-4 minutes.
  6. Add half a cup of water if it gets dry. Cover and cook for 8-10 minutes on a low flame.
  7. In the end, add garam masala and mix it.
  8. Now allow the kheema to cool as you make fist-sized balls out of the dough.
  9. Use your thumb to make a hollow in the dough balls and stuff 1tsp of kheema filling into it. Seal the dough balls with your fingers.
  10. Now heat 2 cups of oil in a deep bottomed pan. Roll out the puris carefully.
  11. When the oil is steaming, place the stuffed puri in the pan. Press it down till it becomes fluffy and turn it over to fry on both sides.

Serve the kheema puri with any spicy gravy and pickle.

Story first published: Monday, March 4, 2013, 16:20 [IST]
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