Crispy Veg & Chicken Pies / kachori (Make & Freeze) Ramzan Special-Recipe

By Food Fusion · 120 min

Ingredients

Instructions

1. In a frying pan, heat the oil, add the chicken and ginger garlic paste, and mix until the chicken changes colour.
2. Add paprika, pink salt, red chilli powder, dried oregano, BBQ sauce and lemon juice, mix well, and cook on medium flame until dry (4-5 minutes).
3. Add the chopped onion, mix and cook for 1-2 minutes.
4. Let the filling cool.
5. Add capsicum, carrot, spring onion, grated mix cheese and cream, mix well and set aside.
6. In a bowl, combine warm water, caster sugar and instant yeast, cover and let it bloom for 10 minutes.
7. Add oil, half the flour and the salt, and mix until gluten forms.
8. Add the remaining flour and knead until a dough forms.
9. Grease the dough with oil, cover and rest it for 1 hour in a warm place.
10. Knead the dough again until smooth.
11. Take 60g of dough, shape into a ball and flatten it to 5 inches. Add 2 tbs of filling, cover and seal well, then dip in milk and coat with breadcrumbs.
12. Place the pies on a tray and freeze for 4 hours until frozen solid, then move them to a Ziploc bag and freeze for up to 1 month. Do not thaw before frying.
13. Heat oil to 150°C in a wok and fry on medium flame until golden and crispy (makes 10).

Summarized from Food Fusion's video. Watch it for the details.

More recipes with

GarlicOnionLemonScallionMilkCarrotCreamBell pepper