Description
Chicken Qeema Kachori is a crispy deep-fried pastry filled with flavorful spiced minced chicken. This popular South Asian snack features a crunchy exterior and a savory, aromatic minced chicken filling, making it a perfect savory treat for any time of the day.
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, mix the all-purpose flour, salt, and oil together. Gradually add water and knead until you form a soft and pliable dough. Cover the dough with a damp cloth and let it rest for 20 minutes to relax the gluten.
- Cook the Filling: Heat 1 tablespoon oil in a pan over medium heat. Add the finely chopped onion and sauté until soft and translucent. Stir in the ginger-garlic paste and cook for an additional minute to release the aromas.
- Add Chicken and Spices: Add the minced chicken to the pan and cook until it turns brown and no longer pink. Then add turmeric, red chili powder, cumin powder, garam masala, and salt. Mix well and cook the mixture until all excess moisture evaporates and the filling is dry.
- Finish the Filling: Remove the pan from heat, stir in the chopped cilantro, and allow the filling to cool completely before assembling.
- Shape the Kachoris: Divide the rested dough into small equal balls. Roll each ball into a small circle about 3-4 inches in diameter. Place a spoonful of the cooled chicken filling in the center of each circle, then fold and seal the edges carefully to enclose the filling. Flatten each stuffed ball slightly to form a disc.
- Deep Fry the Kachoris: Heat oil in a deep frying pan over medium heat. Once the oil is hot but not smoking, gently slide in the stuffed kachoris one or two at a time. Fry them evenly, turning occasionally, until they puff up and become golden brown and crisp on all sides.
- Drain and Serve: Remove the fried kachoris using a slotted spoon and drain them on paper towels to remove excess oil. Serve the hot chicken qeema kachoris with your choice of chutney or sauce for a delicious snack experience.
Notes
- Fry the kachoris on medium heat to ensure even cooking and a crisp texture without burning.
- For a healthier alternative, you can bake or air-fry the kachoris instead of deep frying.
- Make sure the filling is cooled completely before stuffing to avoid the dough becoming soggy.
- Use fresh minced chicken for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: South Asian
