Khasta Chicken keema kachori a foolproof method for best khasta kachori. #foodfusion #foodfusion #digitalammi #quickfoodrecipe #ramadanrecipes

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00:00 Chicken Khasta Kachori
00:12 Prepare Chicken filling
01:07 Prepare Ghee slurry
01:17 Prepare Kachori Dough
01:53 Prepare Khasta Kachori
03:38 Aray waah

Recipe in English:

Ingredients:
Prepare Chicken Filling:
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 2 medium
-Chicken qeema (Mince) 350g
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Hari mirch (Green chilli) paste 1 tbs
-Himalayan pink salt 1 tsp or to taste
-Sabut dhania (Coriander seeds) 1 & ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) ½ tbs
-Lal mirch (Red chilli) crushed 1 tsp
-Maida (All-purpose flour) 1 & ½ tbs
-Water 3-4 tbs
-Hara dhania (Fresh coriander) chopped handful
Prepare Ghee Slurry:
-Cornflour 3 tbs
-Baking powder 1 & ½ tsp
-Ghee (Clarified butter) melted 2 & ½ tbs
Prepare Kachori Dough:
-Maida (All-purpose flour) 3 Cups
-Himalayan pink salt 1 tsp or to taste
-Ghee (Clarified butter) 2 & ½ tbs
-Water ¾ Cup or as required
-Cooking oil for frying

Directions:
Prepare Chicken Filling:
-In a frying pan,add cooking oil,onion & sauté until translucent.
-Add chicken mince,ginger garlic paste & mix well until it changes color.
-Add green chilli paste,pink salt,coriander seeds,turmeric powder,cumin powder,red chilli crushed,mix well & cook for 2-3 minutes.
-Add all-purpose flour,mix well & cook for a minute.
-Add water,fresh coriander,mix well & cook on medium flame until it dries up.
-Let it cool.
Prepare Ghee Slurry:
-In a bowl,add cornflour,baking powder,clarified butter & whisk until well combined & refrigerate until mixture thickens.
Note: Slurry should not be very thin during while making kachori.
Prepare Kachori Dough:
-In a bowl,add all-purpose flour,pink salt,clarified butter & mix well until it crumbles.
-Gradually add water,mix well & knead until dough is formed,cover with cling film & let it rest for 15-20 minutes.
-Knead until dough is smooth & make round balls of equal sizes (50g each).
-Cover the dough balls with cling film & let them rest for 10 minutes.
-Take each dough ball,gently press & roll out with the help of rolling pin.
-Apply prepared ghee slurry with brush & fold all sides to make a square shape.
-Make all dough balls in similar pattern,cover with cling film & let them rest for 10 minutes.
-Take one dough ball,gently press then roll out with the help of rolling pin.
-Apply prepared ghee slurry with brush & fold all sides to make a square shape.
-Make all dough balls again in similar pattern,cover & let them rest for 10 minutes.
-Now take one dough ball,press gently with hands then roll out with the help of rolling pin.
-Add 2 tbs of prepared chicken filling in center,apply water,gather all sides,pinch & seal the ends properly.
-Gently press the stuffed dough ball with hand to flatten it.
Note: Keep the dough & dough balls covered throughout while making kachoris.
-In a wok,heat cooking oil (100°C) & fry stuffed kachoris on very low flame until golden & crispy (makes 12) & serve!

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