Enchilada Kachori

A blend of Mexican enchiladas combined with desi kachoris makes this dish a unique fusion of two different worlds.

I Made It



  • 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


  • 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.