Chicken Kachori

Name: Chicken Kachori
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: indian
Ingredients: 2 cup all-purpose flour; 2 tbsp ghee (for the dough); 0.5 tsp salt (divided); 0.75 cup water (for kneading dough, use as needed); 1 tbsp oil (for cooking filling); 250 g chicken breast (boneless, very finely chopped); 1 pcs onion (small, finely chopped); 1 tsp ginger (finely grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (finely chopped); 1 tsp coriander powder; 0.5 tsp cumin powder; 1 pinch red chili powder; 1 pinch garam masala; 1 pinch black pepper; 2 tbsp cilantro (finely chopped); 1 tbsp lemon juice

RATING

4.3/5(31)

TASTE SCORE

9/10

Flaky, crisp kachoris filled with a warmly spiced chicken mixture and deep-fried until golden. This savory Indian snack makes a satisfying small plate with chutney and a hot cup of chai.

PREP

35m

COOK

35m

SERVES

1 PIECE

221 cal

SERVINGS

METHOD · 6 STEPS

knead · ~20 min
Knead the dough.
1.Add all-purpose flour, ghee, and half of the salt to a mixing bowl.
2.Rub the ghee into the flour until the mixture looks sandy and holds shape when pressed.
3.Add water little by little and knead into a firm, smooth dough.
4.Cover and set aside for 20 minutes.
TIPKeep the dough slightly firm so the kachoris hold their shape while frying.
saute · ~14 min
Cook the chicken filling.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
3.Add ginger, garlic, and green chili; cook for 1 minute until fragrant.
4.Add chicken breast and break it up well with a spoon.
5.Add coriander powder, cumin powder, red chili powder, garam masala, black pepper, and the remaining salt.
6.Cook until the chicken is dry, fully done, and no moisture remains, 6 to 8 minutes.
TIPA dry filling is important; wet filling can make the kachoris split in hot oil.
mix · ~10 min
Finish and cool the filling.
Turn off the heat and mix in cilantro and lemon juice. Let the filling cool completely before shaping.
assemble · ~15 min
Shape the kachoris.
1.Divide the dough into 8 equal balls.
2.Flatten each ball into a small disc with slightly thinner edges.
3.Place a spoonful of chicken filling in the center.
4.Bring the edges together, seal well, and gently flatten into a thick round kachori.
TIPDo not overfill or roll too thin, or the pastry may burst while frying.
fry · ~25 min
Fry the kachoris until crisp.
1.Heat oil for deep frying in a kadai over low-medium heat.
2.Slide in 2 to 3 kachoris at a time without crowding the pan.
3.Fry slowly, turning often, until evenly golden and crisp on all sides, 6 to 8 minutes per batch.
4.Lift out and drain well before frying the next batch.
TIPUse medium-low heat so the crust cooks through and turns flaky instead of browning too fast.
serve
Serve the chicken kachoris hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rub the ghee thoroughly into the flour; if a squeezed handful holds its shape, the dough will fry up flaky.
2
Keep the dough firm rather than soft, or the kachoris can puff unevenly and lose their crisp shell.
3
Cook the chicken filling until it looks crumbly and almost dry; any steam or moisture can cause leaks in the oil.
4
Cool the filling completely before stuffing so the dough does not soften and tear while sealing.
5
Press the sealed seam firmly and keep it at the top as you flatten, which helps prevent the kachori from opening.
6
Fry on low-medium heat, not high; slow frying is what gives kachori its crisp, layered crust instead of a dark exterior and doughy center.
7
If making ahead, shape the kachoris and keep them covered with a cloth so the surface does not dry out before frying.