Lachedar Chicken Kachori - Best Snacks For Iftar - Step by Step Kachori Recipe - BaBa Food Rrc
Lachedar Chicken Kachori - Best Snacks For Iftar - Step by Step Kachori Recipe - BaBa Food RRC is a medium Indian recipe that serves 20. 250 calories per serving. Recipe by BaBa Food RRC on YouTube.
Prep: 1 hr 20 min | Cook: 50 min | Total: 2 hrs 30 min
Cost: $30.51 total, $1.53 per serving
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
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
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
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
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
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)
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
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
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
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
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
Dietary info: Non‑vegetarian, High‑protein, Gluten‑containing
Allergens: Dairy (ghee, margarine), Gluten (wheat flour), Eggs (none used, but check margarine for traces)
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole wheat flour (will change texture)
- Instead of Ghee: Unsalted butter, Clarified butter
- Instead of Salt: Kosher salt
- Instead of Boneless Chicken Breast: Chicken thigh meat
- Instead of Cauliflower: Cabbage (different texture)
- Instead of Ginger‑Garlic Paste: Fresh minced ginger and garlic (1:1)
- Instead of Green Chilies: Jalapeño peppers
- Instead of Fresh Coriander Leaves: Cilantro
- Instead of Corn Flour: All‑purpose flour (will be heavier)
- Instead of Margarine: Unsalted butter
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Large Mixing Bowl
- Rolling Pin
- Rolling Board or Clean Countertop
- Plastic Sheet / Parchment Paper
- Large Pot (for boiling chicken)
- Second Large Pot (for boiling vegetables)
- Strainer / Colander
- Heavy‑bottomed Skillet or Frying Pan
- Deep Frying Pot or Deep Fryer
- Slotted Spoon
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Knead the dough to a smooth, non‑sticky consistency.
- Remove all excess water from boiled cauliflower and onion.
- Seal the kachori edges tightly to prevent oil leakage.
- Maintain oil temperature at 170‑180°C for proper puffing.
Chef Tips from the Video
- Warm water and melted ghee give the dough a tender, flaky texture.
- Resting the dough with a thin ghee sheet prevents it from drying out and makes rolling easier.
- A light dusting of corn flour between layers adds extra crunch.
- Fry at medium heat; high heat burns the exterior before the interior cooks.
Troubleshooting
Dough feels hard or cracks while rolling.
Add a tablespoon of warm water and knead briefly; keep the dough covered with a damp cloth.
Kachoris do not puff and stay flat.
Check oil temperature; it should be 170‑180°C. If too low, increase heat and fry in smaller batches.
Filling is watery, making the pastry soggy.
After boiling vegetables, press them thoroughly to remove water. Cook the filling longer until all moisture evaporates.
Oil splatters during frying.
Dry the kachoris completely before placing them in oil and lower them gently using a slotted spoon.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in oven to restore crispness.
Freezer: Freeze unfried kachori dough balls for up to 1 month. Fry directly from frozen, adding 2‑3 minutes to cooking time.
Room temperature: Not recommended; they become soggy within a few hours.
Make-Ahead Tips
- Prepare the dough a day ahead; keep it covered in the fridge and bring to room temperature before rolling.
- The chicken‑vegetable filling can be cooked up to 24 hours ahead and stored refrigerated.
- Margarine for layering can be made in advance and kept frozen; thaw just before use.
Frequently Asked Questions
What is the cultural significance and history of Chicken Kachori in North Indian cuisine?
Chicken Kachori is a modern twist on the traditional vegetarian kachori, a deep‑fried snack that originated in Rajasthan and Uttar Pradesh. While classic kachoris are filled with spiced lentils or peas, adding chicken reflects contemporary street‑food innovation, especially popular during Ramadan for its hearty protein boost.
What are the traditional regional variations of kachori in Indian cuisine?
In Rajasthan, kachori is typically stuffed with urad dal and served with tamarind chutney. In Gujarat, it is often sweet (Methi‑Mawa kachori). In Uttar Pradesh, the famous “Raj Kachori” is a larger, multi‑layered version filled with potatoes, sprouts, and yogurt. The chicken version from BaBa Food RRC follows a commercial‑style layered method popular in North‑Indian street stalls.
How is kachori traditionally served in North Indian households during Ramadan?
During Ramadan, kachori is commonly served as part of the Iftar spread, paired with tangy green chutney, sweet tamarind sauce, or a simple yogurt dip. It is enjoyed hot and crispy, often alongside samosas, pakoras, and fresh fruit juices.
What occasions or celebrations is chicken kachori traditionally associated with in Indian culture?
While classic kachori is a festive snack for Diwali and Holi, the chicken‑filled version has become a favorite for Iftar during Ramadan, wedding receptions, and street‑food festivals where a protein‑rich snack is desired.
What makes layered chicken kachori special or unique in Indian snack cuisine?
The layered technique, using margarine and corn flour between thin dough sheets, creates a flaky, buttery texture that mimics a pastry rather than a dense fried dough. Combined with a spicy chicken‑vegetable filling, it offers a contrast of crispness and juicy interior that is rare in traditional kachoris.
What are the authentic traditional ingredients for kachori versus acceptable substitutes?
Traditional kachori dough uses whole‑wheat flour, ghee, and a pinch of asafoetida. In BaBa Food RRC’s recipe, all‑purpose flour and ghee are used for a softer texture; substitutes include using butter instead of ghee or whole‑wheat flour for a healthier version. For the filling, classic recipes use lentils; chicken is an acceptable modern substitute.
What other North Indian dishes pair well with chicken kachori?
Chicken kachori pairs beautifully with mint‑coriander chutney, tamarind date chutney, raita, and a simple cucumber salad. For a fuller meal, serve it alongside chole (spiced chickpeas) or a bowl of dal makhani.
What are the most common mistakes to avoid when making chicken kachori at home?
Common errors include over‑kneading the dough (making it tough), not removing water from boiled vegetables (causing soggy pastry), sealing the kachori poorly (oil leaks), and frying at too low a temperature (no puff). Following the critical steps in the recipe prevents these issues.
Why does this chicken kachori recipe use warm water and melted ghee instead of cold water and oil?
Warm water and melted ghee help the gluten develop evenly, yielding a soft yet pliable dough that rolls thin without tearing. Cold water would make the dough stiff, and using oil instead of ghee reduces the flaky layers that the margarine later creates.
Can I make chicken kachori ahead of time and how should I store them before frying?
Yes. Prepare the dough and keep it refrigerated for up to 24 hours, covered with a ghee‑coated sheet. The filling can be cooked a day ahead and stored in the fridge. Shape the kachoris, cover them with a damp cloth, and refrigerate; fry them when needed.
What does the YouTube channel BaBa Food RRC specialize in?
The YouTube channel BaBa Food RRC focuses on Indian street‑food recipes, especially high‑impact snacks and fast‑track cooking methods that help home cooks and small‑scale vendors prepare commercial‑grade dishes efficiently.
How does the YouTube channel BaBa Food RRC's approach to Indian snack cooking differ from other Indian cooking channels?
BaBa Food RRC emphasizes scalability for small businesses, breaking down traditionally ‘hard’ recipes into simple, time‑saving steps while still preserving authentic flavors. The channel also shares cost‑analysis and entrepreneurial tips, which are less common on purely home‑cooking channels.
Last updated: August 31, 2026
