Lachedar Chicken Kachori - Best Snacks For Iftar - Step by Step Kachori Recipe - BaBa Food RRC

Ingredients

• 1 kg All-Purpose Flour (sifted)
• 300 g Ghee (melted; divided for dough, filling and layering)
• 2 tablespoons Salt (fine sea salt)
• 1 cup Warm Water (approximately 240 ml, warm not hot)
• 750 g Boneless Chicken Breast (cut into large pieces for boiling)
• 1 kg Cauliflower (cut into florets)
• 1 kg Onion (cut into cubes)
• 1.5 tablespoons Ginger‑Garlic Paste (store‑bought or homemade)
• 10 Green Chilies (slit lengthwise)
• 1 tablespoon Fresh Coriander Leaves (chopped)
• 1 tablespoon Ground Cumin Powder
• 1 tablespoon Ground Coriander Powder
• 1 teaspoon Turmeric Powder
• 100 g Corn Flour (for dusting and margarine)
• 1 teaspoon Baking Powder
• 200 g Margarine (softened; can be homemade from ghee + corn flour + baking powder)
• 1 liter Vegetable Oil (for deep frying; neutral oil)

Instructions

1. Gather Ingredients & Equipment

   Measure all ingredients, set out bowls, pots, rolling pin, and oil for frying. Melt the ghee gently in a small pan.

   Time: PT5M

2. Prepare the Dough

   In a large mixing bowl combine 1 kg flour and 2 Tbsp salt. Add 150 g melted ghee and mix. Gradually pour 1 cup warm water while stirring until a shaggy dough forms. Knead on a lightly floured surface for 8‑10 minutes until smooth and elastic. Shape into a ball, brush the top with a thin layer of ghee, cover with a plastic sheet and let rest 15 minutes.

   Time: PT30M

   Temperature: Room temperature

3. Boil the Chicken

   Place 750 g chicken pieces in a pot, add enough water to cover, a pinch of salt, and bring to a boil. Cook for 8‑10 minutes until just cooked through. Drain, let cool slightly, then shred with two forks.

   Time: PT15M

   Temperature: 100°C

4. Boil Cauliflower & Onion

   In another pot, add 1 kg cauliflower florets and 1 kg onion cubes. Cover with water, add a pinch of salt, and boil for 8‑10 minutes until tender but not mushy. Drain in a strainer and press gently with a clean kitchen towel to remove excess moisture.

   Time: PT15M

   Temperature: 100°C

5. Cook the Filling

   Heat ¼ cup ghee in a skillet over medium heat. Add 1.5 Tbsp ginger‑garlic paste and sauté 1 minute. Add 10 sliced green chilies, 1 Tbsp each of coriander powder, cumin powder, 1 tsp turmeric, and 1 Tbsp salt. Stir for 30 seconds, then add shredded chicken, boiled cauliflower, and onion. Cook, stirring constantly, until all moisture evaporates and the mixture turns slightly dry, about 10‑12 minutes.

   Time: PT15M

   Temperature: Medium heat (~180°C pan)

6. Prepare Layering Margarine (Optional)

   Melt 100 g ghee, stir in 100 g corn flour and 1 tsp baking powder until a smooth paste forms. Transfer to a shallow dish, smooth the surface and refrigerate for 3‑4 hours until firm. (If you buy ready‑made margarine, skip this step.)

   Time: PT5M

7. Roll and Layer the Dough

   Divide the rested dough into 20 equal balls (~90 g each). On a lightly floured surface, roll each ball into a thin oval (about 2 mm thick). Brush the surface with the chilled margarine (or softened store‑bought margarine), sprinkle a light dusting of corn flour, then fold the sheet over itself twice to create layers. Place the layered sheets on a tray, brush the top with ghee, and let rest covered for 15 minutes.

   Time: PT45M

   Temperature: Room temperature

8. Shape and Fill Kachoris

   Cut each layered sheet into circles 8‑10 cm in diameter. Place a heaping tablespoon of the chicken‑vegetable filling in the centre. Bring the edges together, pinch to seal, and gently press to flatten slightly, forming a round patty.

   Time: PT20M

9. Deep Fry the Kachoris

   Heat vegetable oil in a deep pot to 170‑180°C (medium‑high heat). Carefully slide a few kachoris into the oil; do not overcrowd. Fry for 8‑10 minutes, turning gently, until they puff, turn golden‑brown, and become crisp. Remove with a slotted spoon and drain on paper towels.

   Time: PT15M

   Temperature: 170°C

10. Serve

    Arrange hot kachoris on a serving platter. Serve immediately with green chutney, tamarind sauce, or ketchup.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g