I Made It
- Moderate
- 30 mins
- 4-5
Ingredients
- Beef mince 300g
- Oil 2 tbsp
- Garlic chopped 2 tsp
- Whole cumin crushed 1 tsp
- Chilli flakes 1.5 tsp
- Tomato paste 2 tbsp
- Dried oregano leaves 1 tsp
- National salt ½ tsp
- National classic mayo 1 tbsp
- National chilly garlic sauce 1 tbsp
- Water 2 cups
- Tortilla wraps 6-7
- Mozzarella cheese (grated) for filling kachori 2 cups
- Egg, beaten 2 (to seal the tortilla wrap)
- Sweet corn, boiled 3 tbsp
- Green capsicum, diced 3 tbsp
- Onion small, diced 1
- A cutter for the Kachoris
- Oil for deep frying
For Oregano Classic Mayo Dip :
- National classic mayo 1 cup
- National ketchup 1 tbsp
- National garlic powder ¼ tsp
- National red chilli powder 1 tsp
- National vinegar 2 tbsp
- Icing sugar 2 tsp
- Dried oregano powder ½ tsp
- Fresh coriander finely chopped 1 tsp
Directions
- In a cooking pan add oil, garlic, and minced beef. Cook for 5 mins on high flame.
- Add water, cover the lid and cook until mince has cooked properly and stir till excess water has dried. (18-20 mins)
- Add cumin, chilli flakes, tomato paste, chilly garlic sauce, classic mayo, salt, oregano leaves and cook for 5-6 mins on medium low heat.
- Take the pan off the heat and spread the cooked meat into a shallow dish or tray to cool rapidly
- Add sweet corn, onion, capsicums and mix well.
- Cut the tortilla wraps with a round cutter.
- Brush the corners of the wraps with beaten egg.
- Add 1 tbsp leveled cooked minced and grated mozzarella cheese.
- Cover with the second tortilla wrap and press the corners to close tightly.
- Heat oil in a wok and fry kachori until golden brown.
- Served with oregano classic mayo dip
For Oregano Classic Mayo Dip :
- Add all ingredients in a mixing bowl and mix well.
- Sauce/dip is ready.
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