Crispy Pyaaz/Onion Ki Kachori Recipe

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Directions

For the dough

• In a bowl add plain flour, melted ghee, and salt and knead into a semi-soft dough by using enough water and knead well for 4 to 5 minutes.
• Cover the dough with a wet muslin cloth and keep it aside for 15 minutes.

For the onion filling

• Heat oil in a broad non-stick pan, add nigella seeds, fennel seeds, bay leaves, green chilies and onions and saute on a medium flame for 5 minutes.
• Add besan, coriander powder, chili powder, garam masala and salt, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
• Remove the mixture from the flame and add coriander and mix it well.
• Remove the bay leaves from the filling and discard them.
• Divide the filling into 12 equal portions and keep it aside.

How to proceed

• Divide the dough into 12 equal portions.
• Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
• Place one portion of the onion filling in the center.
• Bring together all the sides, seal it tightly and remove any excess dough.
• Roll the filled portion again into a 75 mm. (3") diameter circle and ensure that the filling does not spill out.
• Gently press at the center of the kachoris with your thumb.
• Heat oil in a deep non-stick kadhai and deep-fry 6 kachoris, on a medium flame for 4 minutes and reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
• Drain on an absorbent paper and keep it aside.
• Serve it hot with chutney.

Also, Read Rajasthani Mirchi Vada Recipe

Meghna Nath