Crispy Chicken Kachori

Hey everyone! Today, I bring to you, a guide to making the perfect kachoris. Normally, we buy kachoris from our local shops or bakeries in Ramadan. But due to the Covid situation, most of us must be taking precautions. Or at least I hope most of us are. So if you have been patient enough to avoid getting street food, this is for you. Consider it a gift from me to you 😀

These street style kachoris are flaky, crispy, and super light. This recipe has the perfect filling to dough ratio. You can easily eat 2 and you won’t feel bloated. The two most important techniques to get it right are layering and temperature. Once you prepare the layers in your dough, make sure you don’t overwork them. If you press them, press them gently. If you roll them, roll them gently. Make sure that you do not destroy these layers because they puff up to create the flaky texture of these kachoris. The next most important thing is to fry them at a very low temperature. It may sound daunting but trust me, the results pay off.

Moreover, it does get better with practice. You can make the filling of your choice. I’ve made the traditional chicken filling. Let’s make the kachori of your dreams!


Recipe Difficulty Level: Intermediate
Serving: 9  medium-sized kachoris
Prep Time: 30 mins
Cook Time:  1.5 hours

For Flour Paste:

All-Purpose Flour (میدہ)
	2 tablespoons levelled

Clarified Butter or Ghee (گھی)
	2 tablespoons

For Kachori:

All-Purpose Flour (میدہ)
	3 cups

Clarified Butter or Ghee (گھی)
	3 tablespoons

Salt (نمک)
	to taste

Water (پانی)
	1.5-2 cups

Oil (تیل)
	for frying

For Kachori Filling:

Boneless Chicken (بغیر ہڈیوں کے مرغی)
	2 cups (boiled and shredded)

Cooking Oil (تیل)
	2 tablespoons

Garlic (لہسن)
	2 tablespoons (chopped)

Onion (پیاز)
	1 small  (chopped)

Green Chillies (ہری مرچ)
	2 large (chopped)

Red Chilli Powder (لال مرچ پاؤڈر) 
	1/2 teaspoon

Turmeric Powder (ہلدی پاؤڈر)
	1/4 teaspoon

Whole Spice Powder or Garam Masala (گرم مصالحہ)
	1/2 teaspoon

Salt (نمک)
	to taste

Green Peas (سبز مٹر)
	1/2 cup (cooked)

Eggs (انڈے) (optional) 
	2 (boiled and chopped)

Tools Required:

Mixing bowls
Rolling Pin
Mixing Spoons
Wok or Cooking Pot


  1. In a mixing bowl, add flour and clarified butter (ghee).
  2. Mix the two and rub between fingers to create a sand-like consistency.
  3. Press some of the mixture in your palm, if it clumps together, start pouring water slowly to form a dough. If not, you can add a little more ghee so that it does.
  4. Knead into a semisoft dough. It takes about 1.5 to 2 cups of water depending on the flour you use. Different brands and types of flours have different absorbing tendency. One the dough is formed, cover with a clean, damp cloth and rest for 20 minutes.
  5. Meanwhile, prepare the filling by adding cooking oil and garlic in a wok.
  6. Add onions and sauté till translucent.
  7. Add green chillies and continue frying.
  8. Add all the spices (red chilli powder, turmeric powder, whole-spice powder (garam masala), and salt).
  9. Add shredded chicken and cooked green peas.
  10. Give it quick toss until the spices merge well with the meat and add sliced/chopped boiled eggs (optional, if you don't prefer eggs. You can also skip the yolks and add the whites which gives a lovely texture to the filling).
  11. Combine till homogenous and turn the flame off. Set aside to cool.
  12. In a small mixing bowl, combine all-purpose flour and clarified butter (ghee) together to form a smooth paste.
  13. After the dough is done resting, dust some flour on a clean surface and knead your dough for 1 minute.
  14. Form it into a neat dough ball. Dust some more flour over the top and start rolling it in an oval shape. The dough gives a hard time at the beginning but once it loosens up, it is much easier to handle.
  15. Once the dough is thinly rolled, apply the flour paste and spread it evenly in all areas of the dough.
  16. Grab the dough from one end and start rolling it towards the ends. Just like a pinwheel. Press it gently as you roll.
  17. Roll the prepared cylinder by dragging it across the surface to elongate it. Stretch and tap on the surface to create an even, long cylindrical shape.
  18. Stretch and roll it enough to get equal 9 pieces from the dough.
  19. Measure 4-inch pieces and cut them with a kitchen knife.
  20. Press each piece gently and set aside. Do not press hard, it will ruin the layers.
  21. Grab each corner of the piece, bring them to the centre, and pinch them together. This will create some more corners. Stretch them outwards and bring them inwards while pinching all of them together to create a dough ball. DSCN0440-1
  22. Cover all the dough balls with a damp kitchen cloth and rest for 5 minutes.
  23. Take one dough ball and roll it out to a medium thickness.
  24. Plate it on your palm and stuff 2 heaped tablespoons of the prepared filling.
  25. To seal it, grab the two ends of the dough that are facing each other and pinch them together. There will be two sides remaining that are facing outwards. Bring them toward the centre as well. This will create four corners. Stretch each corner outwards then inwards, pinching them altogether until you get a rounded shape. Make sure that it is sealed completely.
  26. Do the same with the rest.
  27. Fry on very low temperature. Cook each side for 15 minutes. Flip and repeat. It takes at least 30 minutes for each kachori to cook, depending on the size of your pot. I could only cook 3 kachoris at a time so it took me 1.5 hours to cook all 9 kachoris. Do not be tempted to turn up the temperature up. This will not only burn them but also deflate them.
  28. Once the desired colour is achieved, take them out and serve hot with your favourite chutney. Have fun!



Hope you liked the recipe. You can watch a video demonstration by clicking on the following link:

Chicken Kachori

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