CHICKEN KACHORI

INGREDIENTS
FOR FILLING
500 gm. boneless chicken mince (you can use beef or mutton, without fat)
1 small onion, thinly sliced
2 to 3 green chillies, finely chopped
1 tsp. red chilli powder
1/2 tsp. salt or to taste
1 tsp. turmeric powder
2 tsp. ginger garlic paste
1/4 tsp. garam masala powder
1 cup water, or as required
2 tbsp. fresh coriander leaves, chopped
FOR COVERING:
500 gm. plain flour
3/4 tsp. salt
Water, as required
FOR SMEARING:
2 tbsp. plain flour
4 tbsp. clarified butter ( Ghee )
Oil, for deep frying

METHOD
FOR FILLING
Combine all ingredients of filling except coriander leaves in a pan. Cook on medium heat until chicken is done and water has evaporated. Transfer the mixture to a wide platter, add chopped coriander leaves and set aside to cool completely. Divide it into 12 equal portions and keep aside.
FOR COVERING
Combine flour and salt in a large bowl. Gradually add water and knead well to make a smooth and soft dough.
Using your hands, shape the dough into a log on a flat surface and divide into 12 equal pieces using a sharp knife. Shape the pieces of dough into balls. Lightly grease the balls and set aside for 10 minutes.
FOR SMEARING
Combine flour and soft ghee in a bowl, keep aside.
ASSEMBLING
Roll each ball out into a thin round circle. Apply smearing (flour and clarified butter ) all over each circle. Lightly sprinkle flour over it (as in picture 1).
Fold the dough circle towards the center (as in picture 2). Lightly press it, then pick the opposite side and fold over towards the middle to meet the previous flap (as in picture 3).
Now apply smearing (flour and clarified butter) to the folded flaps. Lightly sprinkle flour over it.
Fold the dough from one of the long sides to the middle (as in picture 4). Fold the the dough over from the opposite side towards the middle (as in picture 5). You'll get a square shape.
Lightly oil your hands and press one square shape to about 3" to 4" in diameter (as in picture 6) .
Place a part of the filling in the center. Apply little water around the edges of each square (as in picture 7).
Bring the corners to the middle over the filling and pinch them together (as in picture 8).
Again bring the corners to the middle and pinch them together (as in picture 9) .
Seal the ends tightly to make a smooth disc (as in picture 10 and 11). Then gently flatten them into a 3" to 4" inch round (as in picture 12).
Repeat this procedure with the remaining squares of dough & filling.
Heat oil in a deep-frying pan or wok over low heat.
Carefully add kachoris (3 to 4 at a time) into the oil. They will sink to the bottom and after couple of minutes start floating to the top of the pan.
Using a large spoon, spoon oil over the top of the kachoris so that they continue to puff up. When they puff up, turn the kachoris over to the other side and cook until they starts to turn golden.
Increase heat to medium and fry till both sides are golden brown.
Remove kachoris from oil with a slotted spoon and drain on paper towel. Repeat the process until all the kachoris are done.
Serve them warm with chanay ka salan or your favorite chutney.