Pyaz Ki KachoriIngredients:
For the pastry:
1 and 1/2 cups Maida / All Purpose Flour
3 tbsp Oil / Ghee
Salt to taste
Water as needed
1 tbsp Besan / Chickpea Flour
3 – 4 Green Chillies
1/2 tsp Red Chilli Powder or as needed
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1/2 tsp Fennel Seeds
1/4 tsp Cumin Seeds
1/4 tsp Amchur
1/4 tsp Turmeric Powder
2 tbsp Coriander Leaves, finely chopped
Salt to taste
Preparing the dough:
Add ghee and combine well to get a breadcrumb like consistency.
Make smooth and firm dough by adding water little by little.
Knead it well.
Cover the dough and set aside for 30 minutes.
Preparing the stuffing:
Add the cumin seeds and fennel seeds and fry till they begin to change color.
Then add the green chillies and saute for a few seconds.
Add the finely chopped onion and fry till light golden color.
Add the coriander powder, cumin powder, salt, red chilli powder, amchur, turmeric and chickpea flour and fry for 2 – 3 minutes.
Add coriander leaves and combine.
Turn off the flame and let it cool completely.
Preparing & frying the kachoris:
Knead the dough and divide into 9 – 10 round balls.
Roll out each portion of the dough into a 4 – 5 inches diameter circle with a rolling pin.
Place a spoon of the onion stuffing in the middle of the disc. Wet the edges with little water.
Bring all the edges together and seal it well.
Flatten very gently into a 3 – 4 inches diameter circle.
Continue making the rest of the kachoris and cover them with a damp cloth.
Heat oil until hot and gently drop a couple of kachoris at a time. Reduce the flame to low.
Turn over in between and fry till they become golden brown and crisp.
The oil should not be very hot. It should be medium hot.