Monsoon season has set in and it’s one of my favourite times because it’s such a respite from the heat, the rains come as a blessing in disguise. I also love monsoon for all the yummy snacks that we enjoy during the season. Hot home made snacks and cuppa masala chai or filler coffee with your family are simple pleasures of life.
The term kachori here is pseudo kachori as no flour has been used to make the kachoris. The potatoes have been used to make the kachori which is then filled with a mixture of raw papaya and chicken along with flavorful spices and baked. The brilliant idea of using potato as the coating came from the blog thepeppercook.com
Potato kachori with chicken and papaya is the first snack that I’m sharing this year. Hopefully I’d be able to share some more.
I prefer baked over fried snacks. Few baked monsoon snacks which you can check out
Chicken and papaya filling
- Chicken keema (minced) 1/2 cup
- Raw papaya 1/3 cup
- Onion 1 medium sized, chopped
- Ginger 1 inch, grated
- Garlic 4-5 clove, minced
- Green chillies 2, chopped
- Curd 1 tablespoon
- Garam masala powder 1 teaspoon
- Dried curry leaves 1 tablespoon
- Salt to taste
- Vegetable oil 2 tablespoon
- Boiled potatoes 3-4 large (check notes)
- Salt to taste
- Rice flour 2-3 tablespoon
- Dried and crushed curry leaves 1 tablespoon
- Take 2 tablespoon oil in a Kadai, when it’s heated add the chopped onions.
- Saute the onions until it’s translucent, add grated ginger, chopped Green chillies and minced garlic. Saute them for a minute.
- Add chicken keema, grated raw papaya and salt. Cook for 2-3 minutes.
- Add the garam masala powder and curry leaves. Cook until the chicken and papaya are done.
- Finally add chopped coriander leaves and mix well, the filling is ready.
Potato kachori preparation
- Take the boiled potatoes and mash them well until no lumps are present.
- Add 2 tablespoon of rice flour to it to form a soft dough. If the dough is too soggy add more rice flour.
- Add salt to taste and crushed curry leaves. Mix everything well and form a dough.
Filling the kachori
- Apply oil in palm and take small portion of the dough, make a round and flatten it.
- Take a tablespoon of the filling in the centre and bring the edges to the centre and seal the kachoris.
- Make all the kachoris in the same manner and place on a parchment lined baking tray.
- Lightly oil the kachoris with a brush and bake in a pre heated oven at180 degrees for 20 minutes and with the upper rod on for another 5 minutes for the nice golden colour.
- Serve the potato kachoris with mint coriander chutney.
- Don’t boil the potatoes too much, they should be cooked completely but not mushy. After boiling take them out of the hot water.
- Both the filling and the kachoris can be made and kept in fridge and can be baked when required.