Ingredients:

Prepare Chicken Filling: -Cooking oil 2-3 tbs -Pyaz (Onion) chopped 2 medium -Chicken qeema (Mince) 350g -Adrak lehsan paste (Ginger garlic paste) 1 tbs -Hari mirch (Green chilli) paste 1 tbs -Himalayan pink salt 1 tsp or to taste -Sabut dhania (Coriander seeds) 1 & ½ tbs -Haldi powder (Turmeric powder) ½ tsp -Zeera powder (Cumin powder) ½ tbs -Lal mirch (Red chilli) crushed 1 tsp -Maida (All-purpose flour) 1 & ½ tbs -Water 3-4 tbs -Hara dhania (Fresh coriander) chopped handful Prepare Ghee Slurry: -Cornflour 3 tbs-Baking powder 1 & ½ tsp-Ghee (Clarified butter) melted 2 & ½ tbs Prepare Kachori Dough: -Maida (All-purpose flour) 3 Cups-Himalayan pink salt 1 tsp or to taste-Ghee (Clarified butter) 2 & ½ tbs-Water ¾ Cup or as required-Cooking oil for frying

Directions:

Prepare Chicken Filling:-In a frying pan,add cooking oil,onion & sauté until translucent.-Add chicken mince,ginger garlic paste & mix well until it changes color.-Add green chilli paste,pink salt,coriander seeds,turmeric powder,cumin powder,red chilli crushed & mix & cook for 2-3 minutes.-Add all-purpose flour,mix & cook for a minute.-Add water,fresh coriander,mix & cook on medium flame until it dries up.-Let it cool.Prepare Ghee Slurry: -In a bowl,add cornflour,baking powder,clarified butter & whisk until well combined & refrigerate until mixture thickens. Note: Slurry should not be very thin during while making kachori.Prepare Kachori Dough: -In a bowl,add all-purpose flour,pink salt,clarified butter & mix well until it crumbles.-Gradually add water,mix & knead until dough is formed,cover with cling film & let it rest for 15-20 minutes.-Knead until dough is smooth & make round balls of equal sizes (50g each).-Cover the dough balls with cling film & let them rest for 10 minutes.-Take each dough ball,gently press & roll out with the help of rolling pin.