Chicken Kachori

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida)
• 4 tbsp ghee or unsalted butter (melted)
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp salt (or to taste)
• Water (as needed to form the dough)

For the Chicken Filling:

• 250g boneless chicken (ground or finely chopped)
• 1 onion (finely chopped)
• 2-3 green chilies (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin powder
• Salt to taste
• 2 tbsp fresh coriander leaves (chopped)
• 1 tbsp lemon juice
• 2 tbsp oil (for frying the filling)

For Frying:

• Oil for deep frying

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Instructions:

1. Prepare the Dough:

1. In a large mixing bowl, add the all-purpose flour, ghee (or melted butter), carom seeds, and salt. Mix well.
2. Gradually add water and knead to form a smooth and firm dough. Cover the dough with a damp cloth and set aside to rest for 20-30 minutes.

2. Prepare the Chicken Filling:

1. Heat oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the ginger-garlic paste and green chilies. Cook for a minute or until fragrant.
3. Add the ground or finely chopped chicken, turmeric powder, red chili powder, garam masala, cumin powder, and salt. Cook the chicken mixture until the chicken is cooked through and the oil begins to separate from the masala.
4. Stir in the chopped coriander leaves and lemon juice. Cook for another 2 minutes, and then remove from heat. Let the filling cool completely.

3. Shape the Kachoris:

1. Divide the dough into small balls, around 1.5-2 inches in diameter.
2. Roll out each ball into a small disc (about 3 inches in diameter).
3. Place a spoonful of the chicken filling in the center of each disc.
4. Carefully bring the edges together, pinching them to seal the filling inside. You can twist the top to seal it completely.
5. Roll the filled dough ball gently to smooth the shape and ensure it’s sealed properly.

4. Fry the Kachoris:

1. Heat oil in a deep frying pan on medium heat.
2. Once the oil is hot, gently drop the stuffed kachoris into the oil. Fry in batches, making sure not to overcrowd the pan.
3. Fry until the kachoris are golden brown and crispy on all sides, about 4-5 minutes.
4. Remove the kachoris with a slotted spoon and place them on paper towels to drain excess oil.

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Serve:

Serve the hot Chicken Kachoris with mint chutney, tamarind chutney, or yogurt.

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Nutritional Values (per serving, assuming 4 servings):

• Calories: ~300-350 kcal (per kachori)
• Protein: ~15g (from chicken)
• Carbohydrates: ~30g (from the dough)
• Fat: ~18g (from ghee, oil, and chicken)
• Fiber: ~2g
• Sodium: ~500-600mg (depends on salt and chutney)