Chicken Kachori—a delightful fusion of Indian and possibly other culinary traditions—offers a unique twist on the classic kachori. Imagine a crispy, golden-brown pastry shell, concealing a succulent, spiced chicken filling. This Ramadan 2025 special recipe elevates the traditional snack to a flavorful, satisfying, and surprisingly easy-to-make dish. Perfect for breaking your fast or enjoying as a celebratory treat, these Chicken Kachoris are guaranteed to impress your family and guests with their irresistible taste and texture.
Forget complicated recipes and lengthy preparation times. This guide provides a simple, step-by-step approach to crafting these delectable kachoris, ensuring even novice cooks can achieve crispy perfection. Let's dive into the detailed instructions and create a Ramadan feast to remember!
Tools Needed
- frying pan
- rolling pin
- mixing bowls
- strainer
- airtight jar
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- Mix flour, salt, 3 tablespoons of melted ghee. Gradually add water to form a soft, pliable dough. Cover and let it rest.
- Sauté onion in ghee and oil. Add chicken mince, ginger-garlic paste, and spices. Cook until the water evaporates. Stir in ketchup and cook for 2-3 minutes. Let cool completely.
Step 2. Create the Kachori Shells
- Melt 4-5 tablespoons of ghee with rice flour and baking powder. Mix well, and refrigerate for 10 minutes.
- Divide the dough into 7 equal portions (approx. 60-65 grams each). Roll each portion into a thin roti.
- Spread the chilled ghee mixture on each roti. Fold it in half, press gently, and let it rest for 10-15 minutes. Repeat the pressing after 15-20 minutes. Gently stretch to enlarge.
Step 3. Fill and Seal the Kachoris
- Place a spoonful (approx. 60 grams) of cooled filling in the center of each roti. Seal tightly.
Step 4. Fry the Kachoris to Golden Perfection
- Heat oil in a pan. Add kachoris to cold oil (low heat). Once they rise to the surface, increase the heat to high until golden brown and puffed.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Add water to the dough gradually to avoid adding extra flour and ghee.
- Use rice flour in the ghee mixture for crispier kachoris.
- Refrigerate the ghee mixture for better results.
- Fry kachoris in cold oil on low heat initially; this prevents them from becoming soggy.
- Increase the heat only after kachoris rise to the surface.
- Partially fry kachoris and store them for later use. Reheat before serving.
Nutrition
- N/A
FAQs
1. Can I make the chicken filling ahead of time?
Yes! Prepare the chicken filling a day in advance and store it in the refrigerator. This will save you time on the day you plan to make the kachoris.
2. What if my kachoris don't puff up while frying?
This could be due to too much filling, dough that's too thick, or insufficient oil in the pan. Ensure your dough is thin and the oil is hot enough before adding the kachoris.
3. Can I freeze the cooked Chicken Kachoris?
Yes, once cooled completely, you can freeze the cooked kachoris in an airtight container for up to 3 months. Reheat them gently in a pan or air fryer before serving.
These crispy chicken kachoris are a delightful addition to any Ramadan celebration, offering a unique and flavorful twist on a classic snack. With their satisfying crunch and savory filling, they're sure to become a family favorite. Enjoy this special recipe and happy Ramadan!