Chicken Kachori recipe

Watch the video · 4:03

Ingredients

• For the chicken filling
• 250 g boneless chicken
• 1/2 tbsp salt
• 1/2 tbsp red chili flakes
• 1/2 tbsp red chili powder
• 1 tbsp chili sauce
• 1 tbsp mustard sauce
• Juice of 1/2 lemon
• 3 to 4 tbsp cooking oil
• 1/2 tbsp ginger garlic paste
• 1 medium onion, chopped
• 1 cup cabbage, shredded
• 1 medium capsicum, chopped
• 1 tbsp black pepper
• 3 tbsp mayonnaise
• To assemble and fry
• Frozen parathas, as required
• Cheese (optional)
• Water, for sealing
• Oil, for frying

Method

Prepare the chicken filling

1. In a bowl, mix the chicken, salt, red chili flakes, red chili powder, chili sauce, mustard sauce and lemon juice.
2. Heat the oil in a pan, add the ginger garlic paste and sauté briefly.
3. Add the chicken mixture and cook until the chicken is tender.
4. Mix in the chopped onion, cabbage, capsicum, black pepper and mayonnaise. Cook until all the ingredients are well combined and cooked. Set aside to cool.

Assemble the kachori

5. Take a frozen paratha and slightly thaw it for easy folding.
6. Place a spoonful of the chicken mixture in the center. Add cheese if desired.
7. Brush the edges with water to help seal the dough.
8. Fold the paratha into a kachori shape (round or semi-circle) and press the edges to seal.

Fry

9. Heat oil in a deep frying pan over medium heat. Fry the kachoris until golden brown on both sides.
10. Remove and place on a paper towel to drain the excess oil.
11. Serve hot with chutney, ketchup or a yogurt dip.

Watch the video on YouTube