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Qeema Kachori Recipe – Crispy Chicken Stuffed Kachoris

Qeema Kachori Recipe – Crispy Chicken Stuffed Kachoris

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 5 person
Course: Ramadan Special, Snack
Cuisine: asian, Indian, pakistani
Ingredients Method Notes

Ingredients
  

For Dough
  • 2 Cups Maida All-Purpose Flour
  • ½ Tbsp Salt
  • 3 Tbsp Ghee Not Oil
  • Water As Needed
For Roti Ghee
  • 2 Tbsp Corn Flour
  • 5 Tbsp Ghee
For Qeema Filling
  • ½ Kg Chicken Qeema Minced Chicken
  • 1 Tbsp Chili Flakes
  • ½ Tbsp Red Chili Powder
  • ¾ Tbsp Salt
  • 2 Tbsp Ghee
  • 1 Small Onion Finely Chopped
  • 1 Tbsp Ginger-Garlic Paste
  • ½ Tbsp Cumin Seeds Zeera
  • ½ Tbsp Dry Coriander Powder
  • 1 Tsp Turmeric Powder Haldi
  • ½ Tbsp Garam Masala
  • 2 Tbsp Soy Sauce Optional
  • 2 Tbsp Chili Sauce Optional
  • 2 Tbsp Cheese Optional

Method
 

Step 1: Prepare the Dough
  1. Combine maida and salt in a bowl.
  2. Rub in ghee until mixture is crumbly.
  3. Gradually add water and knead into a soft, smooth dough.
  4. Cover and rest for 15–20 minutes.
    5. Resting makes the dough soft and easier to roll.
Step 2: Prepare Roti Ghee
  1. Mix corn flour and ghee.
  2. Keep aside to brush on kachoris later for extra crispiness.
Step 3: Cook the Qeema Filling
  1. Heat 2 tbsp ghee in a pan.
  2. Sauté ginger-garlic paste until fragrant.
  3. Add chicken qeema and roast for 2 minutes.
  4. Add onion and cook until translucent.
  5. Mix all spices: chili flakes, red chili powder, turmeric, cumin, dry coriander, garam masala, and salt.
  6. Add soy sauce and chili sauce (optional) and cover.
  7. Cook until chicken is fully done.
  8. Stir in cheese at the end.
Step 4: Shape the Kachoris
  1. Divide dough into small balls.
  2. Roll into small circles.
  3. Place a spoonful of qeema filling in the center.
  4. Seal the edges tightly and roll gently into a slightly flat circle.
  5. Brush the top with roti ghee mixture for crispiness.
Step 5: Fry the Kachoris
  1. Heat oil on medium flame in a deep pan.
  2. Fry stuffed kachoris until golden brown and crispy.
  3. Drain on paper towels to remove excess oil.
    4. Fry in batches to maintain consistent heat.

Notes

Tips for Perfect Qeema Kachori

  • Ensure qeema filling is thick for easier stuffing.
  • Rest dough before rolling for soft texture.
  • Brush roti ghee mixture for a golden, crispy finish.
  • Fry on medium heat for even cooking.
  • Serve immediately for the best flavor and crunch.