PYAZ KI KACHORI RECIPE

Ingredients:

For the dough:

2 cups Maida (Plain Flour)

1/4 cup melted Ghee

1/2 tsp Salt

For filling:

2 cups finely chopped Onions

1 tsp Kalonji (Nigella Seeds)

2 tsp Saunf (Fennel Seeds)

2 Bay Leaves

1/2 tsp finely chopped Green Chillies

2 tblsp Besan (Bengal Gram Flour)

2 tsp Dhania Powder (Coriander)

2 tsp Chilli Powder

1 tsp Garam Masala

3 tblsp Chopped Coriander

2 tblsp Oil

Salt to taste

Other Ingredients:

Oil for frying

pyaz ki kachori preparation:

Ø       To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

Ø       Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

Ø       For the onion filling heat oil in a pan.

Ø       Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.

Ø       Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.

Ø       Add the chopped coriander and mix well.

Ø       Remove the bay leaves.

Ø       Allow the mixture to cool completely.

Ø       Divide into 12 equal parts and keep aside.

Ø       To make kachoris roll out each portion of the dough into a 2 inch diameter circle.

Ø       Place one portion of the filling in the centre of the rolled dough.

Ø       Surround the filling with the dough by slowly streching it over the filling.

Ø       Seal the ends tightly and remove excess dough.

Ø       Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

Ø       Gently press the centre of the kachori with your thumb.

Ø       Repeat with the remaining dough and filling.

Ø       Deep fry the kachoris in hot oil over a slow flame till fgolden brown.

Ø       The kachoris should puff up like puris.

Ø       These kachoris take a long time to be cooked in the inside too.

Ø       Serve hot with tamarind chutney and hari chutney.