Chicken Kachori

why make this recipe

Chicken Kachori is a tasty snack. It has a crisp shell and a warm spicy chicken inside. You can make it for a small party, a tea time snack, or a quick meal. It uses simple ingredients and cooks fairly fast. If you like chicken treats, see some other chicken recipes here: other chicken recipes.

introduction

This Chicken Kachori recipe gives you a crisp fried pastry filled with cooked minced chicken. The dough is simple and the filling is full of flavor. The kachoris come out golden and crunchy. They pair well with chutney or yogurt.

how to make Chicken Kachori

1. Make the dough: In a bowl, mix the all-purpose flour, salt, and ghee/oil until crumbly. Gradually add water to form a soft dough. Cover and let it rest for 30 minutes.
2. Make the filling: In a pan, heat oil, add cumin seeds, and sauté onions, green chilies, and ginger-garlic paste until golden. Add minced chicken, coriander powder, garam masala, and salt. Cook until chicken is fully cooked. Let the filling cool.
3. Shape the kachori: Divide the dough into equal portions and roll each into a small circle. Place a spoonful of chicken filling in the center and fold the edges to seal.
4. Fry: Heat oil in a deep pan and fry the kachoris until golden brown and crispy. Serve hot with mint chutney or yogurt dip.
   Tip: If you want a lighter version, try some baked ideas for chicken fillings found here: baked chicken ideas.

Ingredients :

2 cups all-purpose flour, 1/2 cup ghee or oil, 1/2 teaspoon salt, 1/2 cup water (as needed), 300g minced chicken, 1 onion, finely chopped, 2 green chilies, finely chopped, 1 tablespoon ginger-garlic paste, 1 teaspoon cumin seeds, 1 teaspoon coriander powder, 1/2 teaspoon garam masala, Salt, to taste, Oil, for frying

Directions :

1. In a bowl, mix the all-purpose flour, salt, and ghee/oil until crumbly. Gradually add water to form a soft dough. Cover and let it rest for 30 minutes.
2. In a pan, heat oil, add cumin seeds, and sauté onions, green chilies, and ginger-garlic paste until golden.
3. Add minced chicken, coriander powder, garam masala, and salt. Cook until chicken is fully cooked. Let the filling cool.
4. Divide the dough into equal portions and roll each into a small circle.
5. Place a spoonful of chicken filling in the center and fold the edges to seal.
6. Heat oil in a deep pan and fry the kachoris until golden brown and crispy.
7. Serve hot with mint chutney or yogurt dip.

how to serve Chicken Kachori

Serve hot right after frying. Pair with mint chutney, tamarind chutney, or plain yogurt. You can also serve with a side salad or pickles. Kachori tastes best warm and crisp.

how to store Chicken Kachori

Cool the kachoris to room temperature. Keep them in an airtight container in the fridge for 2 days. To reheat, warm in an oven or air fryer to keep them crisp. Do not store in a closed container while hot or they will go soft.

tips to make Chicken Kachori

• Do not overfill the dough; small filling helps seal well.
• Rest the dough for 30 minutes for a soft shell.
• Fry on medium heat so the inside cooks and the outside does not burn.
• Pat the shaped kachori gently to remove air pockets before frying.
• Drain on paper towel to remove extra oil.

variation (if any)

• Vegetarian: replace chicken with spiced mashed potatoes or peas.
• Baked: brush with oil and bake until golden for a lighter version.
• Spicy: add more green chilies or red chili powder to the filling.

FAQs

Q: Can I make the dough ahead?
A: Yes. Make the dough and keep it covered in the fridge for a day.

Q: Can I use store-bought pastry instead?
A: Yes, you can use thin store pastry, but adjust frying time carefully.

Q: How do I keep kachoris crispy after frying?
A: Cool them on a rack and store in a dry airtight box once fully cool.

Q: Can I shallow fry instead of deep fry?
A: You can, but they may not puff and crisp the same as deep frying.

Conclusion

For a home-style version and more notes, see this Pakistani Chicken Kachori Recipe (my Mom’s version).

Chicken Kachori

A crispy fried pastry filled with flavorful minced chicken, perfect as a snack or party treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Appetizer, Snack

Cuisine: Indian, Pakistani

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Dough

• 2 cups all-purpose flour
• 1/2 cup ghee or oil Used for richness
• 1/2 teaspoon salt
• 1/2 cup water Add as needed to form the dough

For the Filling

• 300 g minced chicken
• 1 piece onion, finely chopped
• 2 pieces green chilies, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying

Method

 

Preparation of Dough

1. In a bowl, mix the all-purpose flour, salt, and ghee/oil until crumbly.
2. Gradually add water to form a soft dough.
3. Cover and let it rest for 30 minutes.

Preparation of Filling

1. In a pan, heat oil, add cumin seeds, and sauté onions, green chilies, and ginger-garlic paste until golden.
2. Add minced chicken, coriander powder, garam masala, and salt. Cook until chicken is fully cooked.
3. Let the filling cool.

Assembling Kachoris

1. Divide the dough into equal portions and roll each into a small circle.
2. Place a spoonful of chicken filling in the center and fold the edges to seal.

Frying Kachoris

1. Heat oil in a deep pan and fry the kachoris until golden brown and crispy.
2. Serve hot with mint chutney or yogurt dip.

Notes

For a lighter version, consider baking the kachoris instead of frying. Ensure the dough is not overfilled and rests for optimal texture.