Chicken Kachori is a very very tasty and mouth watering snack. It is a very popular snack in bazaars, and also served on engagements and weddings as a side dish.
Ingredients:
For Covering (shell)
Ingredients for Filling:
Ingredients for Frying
Procedure for Keema Cooking:
Preparation of Kachori:
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| Chicken Kachori / Keema Kachori |
For Covering (shell)
- Maida 1/2 kg
- Suji 2 tablespoon
- Salt 1/2 teaspoon
- Baking soda 1/2 teaspoon
- Ajwain 1/4 teaspoon
Ingredients for Filling:
- Minced Chicken Meat (Chicken Keema) 250g
- Onion filnely chopped 1/2
- Green Chillies finely chopped 2
- Fresh mint leaves 1 tablespoon
- Fresh Coriander leaves 1 tablespoon
- Tomatoes finely chopped 1 small
- Ginger paste 1 teaspoon
- Garlic crushed 1 teaspoon
- Oil for cooking 1/2 cup
- Salt to taste
- Chilli powder 1/2 teaspoon
- Haldi 1/4 teaspoon
- Garam Masala 1/2 teaspoon
- Coriander powder 1 teaspoon
Ingredients for Frying
- Oil
Procedure for Keema Cooking:
- Fry onion in oil till golden brown.
- Now add tomatoes, ginger garlic pastes and spices and fry for 2-3 minutes, then lower the heat and cook till chicken is done.
- Sprinkle green chillies, fresh mint and coriander leaves and simmer till oil separates out.
- Chiken Keema is ready for filling.
- Keep aside to cool.
Preparation of Kachori:
- Add suji, salt, ajwain and baking soda to the maida. Then add enough water to make a hard dough. Keep aside for 1/2 hour.
- Now make small balls (wallnut size) from dough.
- Take a dough ball and flat it 3-4 inch round with the help of roller pin and board.
- Place a small portion of filling on it. Then surround it with surrounding dough to seal filling.
- Round then flate again like a shami kabab.
- Make more kachories in the same way.
- Now heat oil in a karahi, slip one by one 3-4 kachori in it.
- Deep fry till golden brown.
- Keema Kachoris are ready.
- Serve with a cup of hot tea and mint chutney.
