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The Dip:

The Dough:

  1. The Dip:

    • Heat oil in a pan.
    • Add onion and ginger and sauté for two minutes.
    • Crush coriander seeds and fennel seeds and add to the onions.
    • Add chicken, cumin powder, red chili powder, garam masala powder, salt and Knorr Chicken Seasoning or Stock Powder mix well.
    • Continue to sauté till chicken is cooked.
    • Add Knorr Thai Sweet Chili Sauce.
    • Transfer the mixture into a dish and set aside to cool.
    • When cooled down, add coriander leaves and cheese, and mix.
  2. The Dough:

    • Add Knorr Chicken Seasoning or Stock Powder and soda bicarbonate to refined flour and mix.
    • Add oil and mix.
    • Knead into a stiff dough using enough water.
    • Divide the dough into even sized parts.
    • Using your fingers to spread each dough into a small puri keeping the edges thinner than the center.
  3. The Kachori:

    • Place a portion of the stuffing in the center and gather the edges and roll into a ball again.
    • Press lightly.
    • Rest for five to seven minutes, then roll them out lightly.
    • Heat sufficient oil in a pan and deep-fry the kachoris on medium heat till light golden.
    • Drain and place them on an absorbent paper.
    • Serve hot with a dipping sauce on the side.
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