Ingredients
To Make The Stuffing:
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Oil 150 ml
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Onion, chopped 300 g
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Garlic, finely chopped 30 g
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Coriander seeds 15 g
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Fennel, seeds 15 g
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Chicken, small Cubes 1.5 kg
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Cumin, powder 15 g
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Red chilli, powder 25 g
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Black Salt 6 g
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Cheddar cheese, grated 450 g
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Fresh coriander, chopped 30 g
To Make The Dough:
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Soda Bicarbonate 10 g
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Flour 1 kg
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Oil 200 ml
Preparation
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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.
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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.
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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.
