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To Make The Stuffing:

  • Oil 150 ml
  • Onion, chopped 300 g
  • Garlic, finely chopped 30 g
  • Coriander seeds 15 g
  • Fennel, seeds 15 g
  • Chicken, small Cubes 1.5 kg
  • Cumin, powder 15 g
  • Red chilli, powder 25 g
  • Black Salt 6 g
  • Cheddar cheese, grated 450 g
  • Fresh coriander, chopped 30 g

To Make The Dough:

  1. To Make The Stuffing:

    • Heat oil in a pan.
    • Add onion and ginger and sauté for two minutes.
    • Crush coriander seeds and fennel seeds and add to the onions.
    • Add chicken, cumin powder, red chilli powder, garam masala powder, black salt and Knorr Professional Chicken Stock Powder mix well.
    • Continue to sauté till chicken is cooked.
    • Add Knorr Professional Chilli Garlic Sauce.
    • Transfer the mixture into a dish and set aside to cool.
    • When cooled down, add coriander leaves and cheese and mix.
  2. To Make The Dough:

    • Add Knorr Professional Chicken Stock Powder and soda bicarbonate to refined flour and mix.
    • Add oil and mix.
    • Knead into a stiff dough using enough water.
    • Divide the dough into even sized parts.
    • Using your fingers to spread each dough into a small puri keeping the edges thinner than the center.
  3. To Make The Kachori:

    • Place a portion of the stuffing in the center and gather the edges and roll into a ball again.
    • Press lightly.
    • Rest for five to seven minutes, then roll them out lightly.
    • Heat sufficient oil in a pan and deep-fry the kachoris on medium heat till light golden.
    • Drain and place them on an absorbent paper.
    • Serve hot with a dipping sauce on the side.