Chicken Kachori

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Deep Fried Spring Chicken, Smoked Pomfret, Lehsuni Paneer Tikka, Chicken Drumsticks with Indian Masala

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Ingredients

  • One a half cup - chicken (boiled and shredded)
  • 3 tbsp - besan/gram flour
  • 1 cup - plain flour (Maida)
  • 1 tsp - whole coriander seeds
  • 1 tsp - cumin seeds
  • One and a half tsp - mustard seeds
  • One and a half tsp - fennel seeds (Saunf)
  • 8 to 10 black pepper whole
  • oil as required

How to Make Chicken Kachori

  • Crush all the masala into a coarse powder.
  • Heat 1 tbsp oil and fry masala.
  • Add besan and cook till the raw smell of gram flour evaporates.
  • Add shredded chicken and cook for a couple of minutes.
  • Add a couple of spoons of water and make it a hard dough.
  • Let it cool, then divide into 7-8 parts.
  • Knead Maida with a tbsp of oil, salt and cumin seed powder.
  • Divide them into table tennis size of balls.
  • Take a dough ball, roll it into around four inch diameter roti.
  • Put one of the chicken masala dough in the centre.
  • Apply water to the sides of roti and gather roti from all the sides, so that the masala ball is covered completely with the Maida roti.
  • Seal the ball and carefully remove the extra Maida.
  • Flatten the Maida ball by hand. Be careful not to make hole in it.
  • Deep fry on medium heat till it is golden brown from both sides. Serve hot with Pudina and Imli chutney.

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