• Fry crushed garlic in oil until light golden.
• Add chicken mince and stir cook continuously until color changes.
• Add salt, black pepper, cumin seeds crushed, coriander seeds crushed, red chili powder, and turmeric powder to the chicken mince and mix well. Next, chop a green chili and add it to the mix for some extra heat. You can adjust the amount of green chili according to your taste.
• Cover and cook on low flame for 5 to 6 minutes, or until the meat is cooked through. Turn off the flame when ready.
• Now add onion chopped, coriander leaves and mix well. Keep aside.

Dough and Kachori Making

• In a large bowl, combine the flour and salt. Make a well in the center and add the clarified butter. Mix well with your fingers until crumbly.
• Gradually add water, a little at a time, and knead the dough until it is smooth and elastic. You may need more or less water depending on the humidity and the quality of the flour.
• Cover the dough with a damp cloth and let it rest for at least 15 to 20 minutes before going any further with the recipe.
• Divide the dough into equal-sized balls and flatten them slightly with your palms.
• To make kachoris from the dough, divide the dough into equal-sized balls. Roll down balls into round meal shape, apply oil on the top, and dust some flour. Fold it in a long-layered rectangle sheet. Apply oil on the top and dust some flour and fold the sheet round like a wheel.
• Cut into small pieces and roll each piece into a small circle. Place some kachori filling in the center and seal the edges.
• Deep fry the kachoris on low-medium flame until golden and crisp. Enjoy with chutney or sauce.