ONION KACHORI

Ingredients:

For the dough:
2 cups Maida (Plain Flour)

1 tsp rawa(semolina)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions

1 tsp ginger garlic paste

1 tsp cumin seeds
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tbsp Chopped Coriander
2 tbsp Oil
Salt to taste
Oil for frying

       

Method

• 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.
• Divide the dough into parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the cumin seeds, ginger garlic paste saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.
• Add the coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into parts 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 stretching it over the filling.
• Seal the ends tightly and remove excess dough.
• Gently press the centre of the kachori with your thumb.
• Deep fry the kachoris in hot oil over a slow flame till golden 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 tomato sauce.