Go Back

Qeema Kachori Recipe – Crispy Chicken Stuffed Kachoris

Course Ramadan Special, Snack
Cuisine asian, Indian, pakistani
Serving: 5 person
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

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

Instructions
 

Step 1: Prepare the Dough

  • Combine maida and salt in a bowl.
  • Rub in ghee until mixture is crumbly.
  • Gradually add water and knead into a soft, smooth dough.
  • Cover and rest for 15–20 minutes.
    • Resting makes the dough soft and easier to roll.

Step 2: Prepare Roti Ghee

  • Mix corn flour and ghee.
  • Keep aside to brush on kachoris later for extra crispiness.

Step 3: Cook the Qeema Filling

  • Heat 2 tbsp ghee in a pan.
  • Sauté ginger-garlic paste until fragrant.
  • Add chicken qeema and roast for 2 minutes.
  • Add onion and cook until translucent.
  • Mix all spices: chili flakes, red chili powder, turmeric, cumin, dry coriander, garam masala, and salt.
  • Add soy sauce and chili sauce (optional) and cover.
  • Cook until chicken is fully done.
  • Stir in cheese at the end.

Step 4: Shape the Kachoris

  • Divide dough into small balls.
  • Roll into small circles.
  • Place a spoonful of qeema filling in the center.
  • Seal the edges tightly and roll gently into a slightly flat circle.
  • Brush the top with roti ghee mixture for crispiness.

Step 5: Fry the Kachoris

  • Heat oil on medium flame in a deep pan.
  • Fry stuffed kachoris until golden brown and crispy.
  • Drain on paper towels to remove excess oil.
    • 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.