I remember the nostalgic taste of the bakery-style Pakistani chicken kachori; it used to be my favorite after-school snack. Spiced shredded chicken with onion and bell pepper is filled in the crispy layers of dough. I love making the snacks at home, but trust me, if I can find an easier way to do it, I’ll take that route instead of making it from scratch. So instead of making the dough, I use frozen parathas, which reduces the effort of rolling the dough. Let’s make it.
What goes into Pakistani chicken kachori
Chicken Filling recipe
The filling is made with boiled and shredded chicken, sliced onion, and bell pepper, and then seasoned with salt, red chili, cumin powder, soy sauce, vinegar, and ketchup to deliver a nostalgic Pakistani bakery taste. I like to boil the chicken with a little bit of salt and then shred it using a fork. You can also use any leftover chicken from your chicken curry.
Sauté the onion and bell pepper in some oil. Add the shredded chicken, then the rest of the spices. Mix it well and let it cook down completely.
Frozen Paratahs
Handling frozen parahas can be a little bit tricky. Take them out 5 minutes before rolling and then apply about a tsp of oil and spread it all over the paratha. Fold it over from all four sides to make a rectangle.
Spread the paratha a little to flatten it, add a tbsp of filling in the center, and fold the edges to close it. Pinch it from the center and then flatten it a little. Kachoris are ready.
If handling the parathas becomes tricky, then leave them in the freezer for a few minutes and then continue making the kachoris.
Frying the chicken kachori
Fry in the warm oil over medium-low heat for about 18-20 minutes or until golden brown. Don’t fry in the hot oil, as it will be raw on the inside and crispy on the outside.
How to store the chicken kachori
Keep the kachoris in the refrigerator for 1-2 hours if you plan to fry them the same day. For a longer period of time, it’s best to freeze the kachori in a single layer. To avoid them sticking, it’s best to leave a layer of parchment paper on the bottom of the tray.
More Recipes to Try
Chicken Kachori made with Frozen Parathas
Ingredients
Ingredients for filling
- 1 lbs chicken boiled with 1/2 tsp of salt and shredded
- 1 medium onion sliced
- 1 bell pepper sliced
- 1 tbsp oil
Seasoning
- 1/2 tsp salt
- 1/2 tbsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp garlic paste
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 3 tbsp chili garlic sauce or ketchup
- 1 tsp red chili flakes optional
Other ingredients
- 10 Frozen parathas to make kachories
- Oil for frying and some for making kachori
Instructions
Make the filling
- Boil the chicken with 1 tsp of salt. Let it cool down and then shred with the help of forks.
- Slice the onions and bell pepper.
- In a pan, add 1 tbsp of oil and garlic paste. Sauté the garlic for a minute, then add the onions and bell pepper. Cook for about 2 minutes.
- Lower the heat and add shredded chicken and all of the spices, vinegar, ketchup, and soy sauce.
- Mix it and turn off the heat, and transfer the mixture to a different plate to let it cool down completely, or it will release water.
Shape the kachoori
- Defrost the paratha, drizzle about 1 tsp of oil on each paratha, and fold the sides to make a rectangle, then spread it out gently using your finger.
- Fill in 1 tbsp of filling and grab all the corners to pinch together to seal the kachori.
Fry the kachori
- Heat oil in a big pan and fry kachori over medium heat, making sure not to burn them or cook too quickly.
- Kachori will take 18-20 minutes to fully cook, or else it will be uncooked from the inside.
- Let it cool down for 5-10 minutes before serving.