Chicken Kachori made with Frozen Parathas
Let's make bakery-style Pakistani chicken kachori with the same nostalgic chicken filling and crispy and flaky outside
Servings: 10
Calories: 375kcal
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.
Nutrition
Calories: 375kcal | Carbohydrates: 15g | Protein: 8g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 652mg | Potassium: 118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg