Potato kachoris/gluten-free potato balls. Delectable chicken and papaya stuffing in spiced mashed potato croquettes. Perfectly baked to Crisp golden. Take a bite and it’s sure to become your favorite tea/coffee time partner.
Monsoon season has set in and it’s one of my favorite 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 homemade snacks and cuppa masala chai or filler coffee with your family are simple pleasures of life.
Something about potato kachori
The potato kachori here is different from the regular kachori. The term kachori here is pseudo kachori as no flour has been used to make it. The potatoes have been used to make the kachori, which is then filled with raw papaya, chicken, flavorful spices, and baked. During Navaratri, fasting kachoris are made with potatoes as maida, wheat, and rice flour aren’t consumed during the period. So my inspiration for this recipe came from that.
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.
Few more tasty baked healthy snacks for monsoon teatime that you can have a look at
How to make potato kachori?
Baked potato kachori
Chicken and papaya stuffing
- 1/2 cup chicken keema (minced)
- 1/3 cup raw papaya
- 1 medium onion chopped
- 1 inch ginger grated
- 4-5 clove garlic minced
- 2 green chillies chopped
- 1 tbsp curd/yoghurt
- 1 tsp garam masala powder
- 1 tbsp dried curry leaves optional
- salt to taste
- 2 tbsp vegetable oil
- 3-4 large potatoes boiled and mashed
- 2-3 tbsp rice flour
- salt to taste
- 1 tbsp curry leaves dried and crushed
Preparation of Chicken and papaya stuffing
- First, take 2 tablespoons of oil in a Kadai, when it's heated add the chopped onions. Saute the onions until it's translucent.
- Next, add grated ginger, choppedGreen chillies and minced garlic. Saute them for a minute.
- Add chicken keema, gratedraw papaya and salt. Cook for 2-3 minutes.
- Add garam masala powderand curry leaves. Cook until the chicken and papaya are done.
- Finally add choppedcoriander leaves and mix well, the filling is ready.
Potato kachori preparation
- Take boiled potatoesand mash them well until no lumps are present.
- Next Add 2 tablespoon of riceflour an, dried curry leaves and salt. MIx everything to form a soft dough. If the dough is too soggy add more riceflour.
Filling the kachori
- First, apply oil in palm and take small portion of the dough, make a round and flatten it.
- Then, take a tablespoon of the chicken filling in the centre then bring the edges together to seal the kachoris.
- Make all the kachoris inthe same manner and place on a parchment lined baking tray.
- Lightly oil the kachoriswith a brush and bake in a pre heated oven at 180 degrees Celcius for 20 minutes. For the nice golden colour and crispy outer caoting, bake it for 5 mins extra with the upper rod.
- Serve the potato kachoris hot with some mint coriander chutney.
- Don’t boil the potatoes too much, they should be cooked completely but not mushy.
- Use of papaya is optional, you can use any vegetable that you like or make it with only chicken.
- Both the filling and the kachori dough can be prepared in advance and stored in the fridge.
- For the vegetarian version, you can use paneer, coconut, soya, etc.
Nothing makes me happier than seeing your creations 🙂 when you try out the recipe do share your pictures with me on social media. Also, take a few minutes to rate the recipe and leave your feedback in the comment section below. That would keep me motivated to create more useful content for you 🙂 Thank you very much. Happy Baking! 🙂