Description
Chicken Qeema Kachori is a crispy, deep-fried pastry filled with flavorful spiced minced chicken. This popular South Asian snack offers a delightful crunch on the outside balanced with a savory and aromatic filling inside, making it a perfect savory treat to enjoy with chutney or sauce.
Ingredients
For the Dough
- 2 cups all-purpose flour
- 2 tablespoons oil or ghee
- 1/2 teaspoon salt
- Water as needed
For the Filling
- 1 cup minced chicken
- 1 small onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cumin powder
- Salt to taste
- 2 tablespoons chopped cilantro
- 1 tablespoon oil
Instructions
- Prepare the Dough: In a bowl, combine the all-purpose flour, salt, and oil. Gradually add water little by little while kneading to form a soft and pliable dough. Cover the dough and let it rest for 20 minutes to relax the gluten and make rolling easier.
- Sauté Onions: Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they become soft and translucent, about 3-4 minutes.
- Add Aromatics: Stir in the ginger-garlic paste and cook for around 1 minute until fragrant, taking care not to burn.
- Cook Minced Chicken: Add the minced chicken to the pan and cook thoroughly, stirring occasionally, until it browns and no longer pink.
- Spice the Filling: Mix in turmeric, red chili powder, cumin powder, garam masala, and salt. Continue cooking the mixture on medium heat until most of the moisture evaporates and the filling is dry, which ensures the kachori won’t be soggy.
- Finish the Filling: Stir in the chopped cilantro to add freshness. Remove the filling from heat and allow it to cool completely to avoid tearing the dough during stuffing.
- Shape the Kachoris: Divide the rested dough into small equal-sized balls. Roll each ball into a small circle using a rolling pin on a floured surface.
- Fill and Seal: Place a spoonful of the cooled chicken filling in the center of the rolled dough circle. Carefully bring the edges together to seal the filling inside, ensuring there are no gaps. Flatten the stuffed dough slightly to form the kachori shape.
- Deep Fry: Heat oil in a deep frying pan or kadai over medium heat. Once hot, gently slide in the kachoris and fry them until they turn golden brown and crisp on all sides, turning occasionally for even cooking.
- Serve: Remove the kachoris from the oil and drain on paper towels to remove excess oil. Serve hot with chutney or your favorite sauce for an authentic South Asian snack experience.
Notes
- Fry on medium heat to ensure the kachoris cook evenly without burning on the outside while staying raw inside.
- For a healthier version, the kachoris can be baked or air-fried instead of deep frying.
- Make sure the filling is dry before stuffing to prevent the dough from becoming soggy during frying.
- Resting the dough is important as it makes rolling easier and prevents shrinkage during frying.
- Serve immediately after frying for the best crispy texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: South Asian
