Chicken Kachori

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, and 0.5 tsp of salt.
   • Add the melted ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a stiff, yet smooth dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Chicken Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw aroma disappears.
   • Add the minced chicken. Cook for 5-7 minutes, breaking up any lumps with a spatula, until the chicken is no longer pink.
   • Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and the remaining 0.75 tsp of salt. Mix well to coat the chicken.
   • Continue to cook for another 5-6 minutes, stirring occasionally, until the chicken is fully cooked and the mixture is completely dry. Any moisture will make the kachoris soggy.
   • Turn off the heat. Stir in the fresh lemon juice and chopped coriander leaves. Transfer the filling to a plate and allow it to cool down completely.
3. 3

   Assemble the Kachoris

   • Once the dough has rested, knead it gently for one minute.
   • Divide the dough into 12 equal-sized balls.
   • Take one ball and use your fingers to flatten it into a 3-inch circle, ensuring the edges are thinner than the center. This prevents the base from becoming too thick.
   • Place about 1 to 1.5 tablespoons of the cooled chicken filling in the center.
   • Carefully bring the edges of the dough together, pleating as you go, to enclose the filling. Pinch the top firmly to seal it completely.
   • Gently flatten the stuffed ball between your palms to form a kachori about 2.5 to 3 inches in diameter. Ensure there are no cracks.
4. 4

   Fry the Kachoris

   • Heat the oil for deep frying in a kadai or deep pan on a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough; it should sink and rise slowly with gentle bubbles.
   • Gently slide 3-4 kachoris into the oil, sealed side down. Do not overcrowd the pan.
   • Fry on low heat for 6-7 minutes. They will slowly puff up and float to the surface. Do not disturb them during this time.
   • Once they float, flip them over and continue to fry for another 6-7 minutes, flipping occasionally, until both sides are golden brown and crisp.
   • The slow frying process is key to a perfectly cooked, flaky kachori.
   • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil. Fry the remaining kachoris in batches.
5. 5

   Serve

   • Serve the Chicken Kachoris hot with mint-coriander chutney, tamarind chutney, or your favorite dipping sauce.