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Crispy, flaky pastries filled with a spicy and savory minced chicken filling. This popular North Indian snack is perfect for tea time or as an appetizer, delivering a burst of flavor in every bite.
For 4 servings
Prepare the Dough
Cook the Chicken Filling
Crispy, flaky pastries filled with a spicy and savory minced chicken filling. This popular North Indian snack is perfect for tea time or as an appetizer, delivering a burst of flavor in every bite.
This north_indian recipe takes 65 minutes to prepare and yields 4 servings. At 451.9 calories per serving with 17.14g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
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Assemble the Kachoris
Fry the Kachoris
Serve
Replace the minced chicken with crumbled paneer, mashed and spiced potatoes, or a traditional filling of soaked and ground moong dal for a delicious vegetarian version.
For a healthier option, arrange the assembled kachoris on a baking sheet, brush them lightly with oil, and bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown and crisp. Note that the texture will be less flaky than the fried version.
Increase the heat by adding more finely chopped green chilies, a pinch of black pepper powder, or a spicier variety of red chili powder to the chicken filling.
The minced chicken filling provides high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The flour-based pastry is rich in carbohydrates, offering a quick and substantial source of energy to fuel your body.
Chicken is a good source of minerals like iron, which is vital for blood production, and zinc, which supports the immune system.
A single homemade Chicken Kachori contains approximately 180-220 calories, depending on its size and the amount of oil absorbed during frying.
Chicken Kachori is a deep-fried snack and is high in calories and fat, so it should be consumed in moderation as an occasional treat. The chicken filling provides a good amount of protein.
Yes, you can prepare the dough up to 24 hours in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Bring it to room temperature for about 30 minutes before using.
This usually happens for two reasons: either the amount of ghee (moin) in the dough was insufficient, or the kachoris were fried on high heat. Ensure you add the right amount of fat and fry them slowly on low heat.
Yes, you can bake them for a lower-fat version. Brush with oil and bake at 180°C (350°F) for 20-25 minutes. They will be crispy but will have a different, more biscuit-like texture compared to the flaky fried ones.
Store leftover kachoris in an airtight container at room temperature for up to 2 days. To reheat, place them in an oven or air fryer at 160°C (320°F) for 5-7 minutes to restore their crispiness. Avoid using a microwave as it will make them soggy.
This recipe goes great with these complete meals
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A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
