Kachori is a popular snack in Pakistan, especially enjoyed during Ramadan. Its crispy, flaky outer layer, and flavorful minced filling make it simply irresistible.
Despite my love for Kachori, I always preferred buying it from shops—though they never quite lived up to my expectations. Because of this, I avoided eating it for a long time. Every Ramadan, I would search for the perfect Kachori recipe, but none seemed good enough to try.
Yesterday, I came across a friend’s post on Facebook, where she shared a picture of her homemade Kachori. It looked perfectly crispy, so I immediately messaged her to ask about the recipe and the results. She assured me they turned out perfect.
The very next day, I tried the recipe myself, and to my delight, these homemade Kachoris were far better than the ones from the shop!
Also Try: Easy Ramadan Recipes
Though the recipe is long yet not difficult, especially step by step pictures make it much easy to follow.
In this recipe I used mince for filling, you can replace mince with dal or vegetable filling.
Crispy Kachori Recipe
Prep time: 1 hour
Cook time: 40 mins
Total time: 1 hour 40 mins
Serves: 6
Ingredients
For Filling
- Boneless chicken mince 500gm (you can use beef or mutton mince, without fat)
- Onion 1 small (thinly sliced)
- Green chilies 2-3 (finely chopped)
- Red chili powder 1 tsp
- Salt 1/2 tsp or to taste
- Turmeric powder 1 tsp
- Ginger garlic paste 2 tsp
- Garam masala powder ¼ tsp
- Water 1 cup or as required
- Fresh coriander leaves 2 tbsp (chopped)
For Dough
- Plain flour 2 cups
- Salt ¼ tsp
- Water as required
- For Smearing
- plain flour 1 tbsp
- Clarified butter (Ghee) 2 tbsp
- Oil for deep frying
Instructions
- Combine all ingredients of the filling except coriander leaves in a pan. Cook on medium heat until the chicken is done and the water has evaporated.
- Transfer the mixture to a wide platter, add chopped coriander leaves, and set aside to cool completely.
- Combine flour and salt in a large bowl. Gradually add water and knead well to make a smooth and soft dough. Keep in the fridge for 20 minutes.
- Using your hands, shape the dough into a log on a flat surface and divide it into 6 equal pieces using a sharp knife.
- Shape the pieces of dough into balls. Lightly grease the balls and set aside for 10 minutes.
- Combine flour and soft ghee in a bowl, and keep aside.
- Roll each ball out into a thin circle. Apply smearing (flour and clarified butter) all over each circle. Lightly sprinkle flour over it (as in picture 1).
- Fold the dough circle towards the center (as in picture 2). Lightly press it, then pick the opposite side and fold it over towards the middle to meet the previous flap (as in picture 3).
- Now apply smearing (flour and clarified butter) to the folded flaps. Lightly sprinkle flour over it.
- Fold the dough from one of the long sides to the middle (as in picture 4). Fold the dough over from the opposite side towards the middle (as in picture 5). You’ll get a square shape.
Repeat with all balls and rest for 5 minutes. - Repeat 1-5 steps 2 more times.
- Lightly oil your hands and press one square shape to about 3″ to 4″ in diameter (as in picture 6) .
- Place a part of the filling in the center. Apply a little water around the edges of each square (as in picture 7).
- Bring the corners to the middle over the filling and pinch them together (as in picture 8).
- Again bring the corners to the middle and pinch them together (as in picture 9).
- Seal the ends tightly to make a smooth disc (as in pictures 10 and 11). Then gently flatten them into a 3″ to 4″ inch round (as in picture 12).
- Repeat this procedure with the remaining squares of dough & filling.
- Heat oil in a deep-frying pan or wok over low heat.
- Carefully add kachoris (do not load the pan) into the oil. They will sink to the bottom and after a couple of minutes start floating to the top of the pan.
- Using a large spoon, spoon oil over the top of the kachoris so that they continue to puff up. When they puff up, turn the kachoris over to the other side and cook until they start to turn golden.
- Increase heat to medium and fry till both sides are golden brown.
- Remove kachoris from the oil with a slotted spoon and drain on a paper towel. Repeat the process until all the kachoris are done.
- Serve them warm with chanay ka salan or your favorite chutney.
