Chicken Kachori - Its the crispy. quick and easy snack to make at Parties, Eid, Ramadan or Festivals. Actually I was looking for some easy and new Snacks at Aftar so thought to cook Chicken Kachoris. Surprisingly kachori turned out so delicious, beautifully done with crispy layers inside which we mostly get in those kachoris, we buy from the good Markets.
Kachori dough or Crispy Kashta Pattie is made up of all purpose flour(maida) and Clarified Butter(Desi Ghee). Kachori is Pakistani Spicy Snack mostly filled with Lentils, Chicken or Vegetables. It's a flaky fried Puffed Pastry stuffed with cooked meat or with vegetables.
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CHICKEN KACHORI KHASTA (CRISPY)
Preparation : 5 minutes
Baking Time : 10 minutes
Makes : 7 to 8
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For Filling
Ingredients:
For Filling
- 200 grams of boneless Chicken mince
- 1 small carrot cut in julienne
- 1 small capsicum cut in julienne
- 1 spring Onion cut in julienne
- 1 tablespoon Soy Sauce
- 1 tablespoon of chili Sauce or hot sauce
- pinch of Salt
- 1/2 Teaspoon of Black Pepper
- 1/2 teaspoon of Vinegar or Lemon juice
- 1 tablespoon of oil
For Dough
- 1 cup of all purpose flour
- 1 teaspoon of Baking Powder
- 1 tablespoon of Clarified Butter (Ghee)
- 1/2 teaspoon of Salt
For Smearing
- 2 tablespoons of all purpose flour
- 4 tablespoons of Clarified Butter (Ghee)
Procedure to be followed:
- STEP 1: Filling: In a Pan, combine in all the ingredients till chicken mince is completely cooked and water has dried out. Remove from flame, Set it aside to cool and divide filling to 7 to 8 equal portions.
- STEP 2: Dough: In a bowl, combine flour and salt. Add in Clarified Butter (Ghee) and knead it well with warm water in order to get soft and smooth dough. Divide the dough into 7 to 8 portion and make small balls. Little grease them with oil and leave it for 30 to 50 minutes.
- STEP 3: Smearing: Combine flour and Clarfied Butter and make a smooth runny paste. Set it aside.
- STEP 4: Assembling: Roll out each ball. Apply smearing at the center and fold the sides to the center as shown in above pictures. Make sure you have applied smearing to every folded side. By doing this you will get a square shape. Again Roll out the dough to about 4 to 5 inches, place a part of the filling at the center. Apply little water at the sides of each square and seal the ends tightly to make a smooth disc. Repeat the same procedure for the other dough balls too. Give rest to these Discs at room temperature for almost half an hour.
- STEP 5: Deep fry kachori on a very low heat in a wok. Spoon oil over every kachori so it becomes puffed up and flaky. Cook it from both sides till golden brown in color. Dish it out, drain on a paper towel and serve with Ketchup, Chili Garlic Sauce or mint chutney.
Recipe adapted from Cooking Food Mela (Shomi Noman)
Notes:
- Resting of dough is very important in getting a good result of Kachori.
- Make sure, while making a Kachori tightly seal the ends so no extra oil can enter into its filling.
- Kachori is always cooked at low heat it will take too much time to get extra crunchy flakes.
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Do try out some of my other delicious and easy Snacks;
Chicken Mustard Bites
Spring Onion Cutlets
Chicken Mustard Bites
Spring Onion Cutlets
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