I tried these for the first time when I went to Pakistan. Chicken ones. They’re kind of like samosas, but not really. The pastry is different. Also, the masala inside is different. Ahh they’re just gorgeous…
Anyone have any good recipes for them? In particular, what spices do you put in the masala to make it taste yummy???
Re: Kachorian
Oh I miss the ones I had in Karachi, they were delicious... daal kachoris accompanied with achar and some aloo goodness. YUM!
Re: Kachorian
Oh these used to be so yummy,especially the qeema ones.
I once heard from someone that they tried a recipe by chef Zakir and they turned out pretty good.Try googling his recipe maybe you'll be able to find it.
:)
Samina jalils kachori recipe is super. She made it on daily cooking about 3 or 4 years ago. The filling is delicious.
Re: Kachorian
Guys, guess what? I made my own kachorian yesterday! Yay 
The masala turned out really really yummy…but the atta…I’m not too sure yet. I made about 120 bite-size ones and have frozen them to take out when guests come - just pop them in the fryer
Here’s what they look like. I haven’t actually fried them yet I froze them raw. But I fried a couple of practice ones, and they came out okay. I think I still need to work on how to get the atta right, cus I’m not 100% happy with it…but it was good fun making them
Re: Kachorian
they look so pretty! recipe for atta and masala mixture please :)
Re: Kachorian
Wish I could give you measurements but I'm a very ad-hoc gal, I like to throw things in and taste as I go along, and add stuff if necessary.
Generally, for the masala:
Two chicken breasts cut into strips - fried in oil. Then add shredded cabbage, grated carrot, finely chopped spring onions and bell pepper chunks - fry until vegetables are soft. I seasoned with salt, black pepper, garam masala, two tablespoons of ginger garlic mix, about 5 tablespoons of lemon juice and 3 tblsp of dark soy sauce. I think I also added some tomata passata in it, but only a dash. Keep adding and tasting until you get it to the taste you require. You could add red chilli powder and green chillis too, but I didn't want to make it too spicy.
Okay, for the atta. Plain flour - say 2 cups. To that I added about 3 tablespoons of hard butter, and rubbed it into the flour with my fingers. About 3 tablespoons of olive oil, and salt to taste. Then I got a mug of ice cold water (I was told by someone the ice is important for kachorian - don't know why) and slowly added that until the mixture formed a dough. Leave to rise for about half an hour.
Then start making your kachorian :)
Kachori
Hi can anyone plz share tried and tested recipe of kachori
Thnkx in advance :)
Re: Kachori
Sure sure sure.
This is how I make channe ki dali wali kachories and they turn out really tasty alhamd.
Take two cups full of flour, add two tbsp of ghee, same amount of dahi, add a dash of salt, cumin seeds and half tsp of baking soda. you can sure add some red chilly powder too. knead it all quite long and well to have the smoother kachories.
Keep the dough aside. boil channa daal with salt, red chilly powder. grind it into a powder.
make equal balls from the dough, stretch the ball on your palm, put some ground dal stuffing inside and make a ball again. Now when you give it a proper shape as we do with roti, before rolling it out, grease each ball with some oil and again put aside for a about half an hour. This softens the dough even more. Now roll out and fry in the hot oil, keep turning and pressing the kachories while frying. Take out when golden coloured.
I hope you know the recipe for alu ki tarkari that goes with kachoriyan.
I hope I helped 
Re: Kachori
Re: Kachori
Thankx for the recipe , I wanted to make chicken one can I keep the same dough n instead of dal stuffing I can add the chicken stuffing ??
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DA, Kachories are basically of two kind. One is the flattened pori shaped, that I gave you the recipe of. The other is the pouch (potli) shaped. That is usually qeema/ chicken filled one. I havent tried the other one.
If you want to make the other one I think you will need need pastry sheets for that since they shape it as baskets and deep fry it.
Or you can try with the same recipe of the dough and then taking a ball, flatten it, put the chicken stuffing, give it the shape of pouch (potli) and deep fry it.
Re: Kachori
DA, Kachories are basically of two kind. One is the flattened pori shaped, that I gave you the recipe of. The other is the pouch (potli) shaped. That is usually qeema/ chicken filled one. I havent tried the other one.
If you want to make the other one I think you will need need pastry sheets for that since they shape it as baskets and deep fry it. Or you can try with the same recipe of the dough and then taking a ball, flatten it, put the chicken stuffing, give it the shape of pouch (potli) and deep fry it.
Oh yes I m actually looking for tht potli one :)
DA - there is a Samina jail recipe for kachoris that she did about 3 or 4 years ago in march. It is absolutely delicious. The stuffing is made out of chopped onions, soonf, and besan. She made imli wala aloo with it. They are really delicious. You might want to do a google search for that. I suppose you put chicken in it too but I think the might become too greasy. Please keep us posted on how they turn out.
Re: Kachori
I l check out, if made will dp post it here
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I made the chicken ones!
http://www.paklinks.com/gs/household-affairs-and-cuisine-corner/555733-kachorian.html
Re: Kachori
^ maybe mods can merge these two threads together?
Re: Kachori
thnkx for sharing the link :)
Re: Kachori
^ maybe mods can merge these two threads together?
Done!
Re: Kachori
i miss the daal kachori, the one from karachi...it was so delish, i can eat that thing any day. daal kachori with aloo bhujia and gajar achar...yum yum....too bad i cant find that stuff any where here.