Chicken Kachori
Ingredients :
Dough -
300g All Purpose Flour
1/2tsp Salt
3tbsp Ghee
Water as required
Cornflour Paste -
3tbsp Cornflour
1/2tsp Baking Powder
2tbsp Melted Ghee
Chicken Filling -
250g Chicken (Boiled & Shredded)
2tbsp Ghee
1 Onion
1/2tbsp Ginger Garlic Paste
1/2tbsp Green Chilli Paste
1tbsp All Purpose Flour
1/2 Cup Milk
1/2tsp Salt
1/2tsp Chicken Powder
1/2tsp Black Pepper Powder
1/2tsp Sugar
1/4tsp Garam Masala
1/4 cup Milk (if mixture is dry)
Method :
1. In a bowl, add flour, salt and ghee. Crumble dough. Press and check whether it is holding shape. If it does its perfectly crumbled.
2. Add water as required to form a semi soft dough. Apply oil on surface and cover dough and let it rest for 30 mins.
3. Heat ghee in a pan. Add chopped onion and saute till translucent.
4. Add ginger garlic paste and saute for a minute.
5. Add green chilli paste and saute for a minute.
6. Add flour and saute for a few seconds.
7. Add milk and mix well. Cook till mixture thickens.
8. Add boiled and shredded chicken and mix well.
9. Add salt, chicken powder, black pepper powder, sugar and garam masala. Mix well and turn off flame.
10. Mix cornflour, baking powder and melted ghee. Keep in fridge for 30 mins.
10. Divide dough into 60g balls. Let it rest for 10 mins.
11. Roll out dough and apply thin layer of cornflour paste on it. Fold the right and the left sides overlapping each other. Now stretch it a bit and fold the top and bottom to make it look like a square. Let it rest for 20 mins.
12. Repeat the step again and let it rest for 10 mins.
13. Divide chicken filling into equal portions of 40g balls.
14. Roll out dough. Place chicken filling and bring the four sides in the centre and seal. Now get the corners together and seal in centre. Press gently to give it a kachori shape.
15. Heat oil ir ghee to 80 ° C. Oil should not be very hot or else the layers wont form on the kachoris.
16. Drop 2 - 3 kachoris in oil. And fry on low flame till they rise on top.
17. Once they rise to the surface, increase temperature to medium and fry till light golden brown. Do not cook in very hot oil.
