Ingredients
Makes 12 kachori
For the dough (crust)
2 cups plain flour (maida) ¼ cup melted ghee ½ teaspoon salt
For the onion filling
2 cups onions, finely chopped 1 teaspoon nigella seeds (kalonji) 2 teaspoons fennel seeds (saunf) 2 bay leaves 1½ teaspoons green chillies, finely chopped 2 tablespoons Bengal gram flour (besan) 2 teaspoons coriander (dhania) powder 2 teaspoons chilli powder 1 teaspoon garam masala 3 tablespoons chopped coriander 2 tablespoons oil salt to taste
Other ingredients
oil for deep frying
Cooking Instructions
For the dough (crust) -Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes. -Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.
For the onion filling -Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour. -Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes. -Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely. -Divide into 12 equal portions and keep aside. -To make kachoris roll out each portion of the dough into a 2 inch diameter circle. -Place one portion of the filling in the centre of the rolled dough. -Surround the filling with the dough by slowly streching it over the filling. -Seal the ends tightly and remove excess dough. -Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out. -Gently press the centre of the kachori with your thumb. -Repeat with the remaining dough and filling. -Deep fry the kachoris in hot oil over a slow flame till fgolden brown. -The kachoris should puff up like puris. -These kachoris take a long time to be cooked in the inside too. -Serve hot with tamarind chutney and hari chutney.
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