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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