Saturday, 5 August 2017

Chicken Kachori....




Kachoris are very popular as snacks and can be enjoyed with hot tea. The stuffing can be anything of your choice and the outer cover is made with All Purpose Flour. It is deep fried and it is served with sauce or green chutney. 
Here I have stuffed the Kachoris with chicken mince.

For the stuffing
Ingredients
150 grams of fine Chicken mince
1 Onion finely chopped
1 Green Chilli chopped
1 tbsp Coriander Leaves chopped
1 tbsp Mint Leaves chopped
1 tbsp Ginger - Garlic - Chilli paste
Salt to taste
1 tsp Garm Masala powder
(1/2 tsp of Cumin seeds, 1/4 tsp Coriander seeds, 1 small Cinnamon stick, 2 Green Cardamom, 2 Cloves and 6 Peppercorns - ground together )
2 tbsp Oil



Method
Take oil in a wok, let it heat. Add the onion. Let it sauté till translucent. Add the ginger - garlic - chilli paste. Stir and sauté for 2 minutes. Add the chicken mince. Mix it and cook for 2 minutes. Add the salt, garam masala powder, chopped chilli, mint leaves and coriander leaves. Stir and cook till the liquid from the chicken mince has dried up. Keep it aside.


For the Dough
Ingredients
2 1/2 cups All Purpose Flour
1/2 tsp Baking powder
Salt to taste
1 Egg
2 tbsp Oil

Method
In a mixing bowl - add the flour, baking powder and salt. Mix it. Add the egg and little water at a time and knead it. Add 1 1/2 tbsp oil and further knead it into a medium hard dough. Apply oil on the dough, cover and keep it for 15 minutes. Knead it once more.


To make the Kachori
Ingredients
Stuffing
Dough
Oil to fry

Method
Heat the oil in a fry pan. Take a big lime size portion of the dough. Apply oil on the rolling board and pin. Roll it into a small 
disc. Add a tbsp of the stuffing. Bring the edges to the middle over the filling and pinch them together and seal the edges together, roll it once more into a small disc. Fry the Kachoris on a low flame till golden brown on both the sides. Serve it hot with tomato sauce or chutney.