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Pyaz Ki Kachori
This tempting snack can be relished any time of the day.
Ingredientsfor the dough
Maida (Plain Flour):- 2 cups
Melted Ghee:- ¼ cup
Salt:- ½ tsp.
Ingredients for stuffing
Chopped Onions:- 2 cups
Kalonji:- 1 tsp.
Fennel Seeds:- 2 tsp.
Bay Leaves:- 2
Chopped Green Chilies:- ½ tsp.
Bengal Gram Flour:- 2 tbsp.
Coriander:- 2 tsp.
Chili Powder:- 2 tsp.
Garam masala:- 1 tsp.
Chopped coriander:- 3 tbsp.
Oil:- 2 tbsp.
Salt:- to taste
Deep bottomed pan
In a bowl, mix all the dough ingredients and then knead them into a soft dough using water. Keep aside for 10 minutes.
Separate the prepared dough into 10 equal portions and cover them under a wet muslin fabric.
In a pan, heat oil and put the bay leaves, saunf, onions, green chilies and kalonji.Sauté until the onions turn golden brown.
Add the coriander powder, salt, garam masala, chili powderand besan. Sauté for about three minutes.
Mix the coriander to it and stir well.
Take out the bay leaves.
Let this mixture completely cool and then separate this mixture into 12 equal portions. Set aside.
Roll each dough portion into a two-inch diameter circle.
Put one part of the stuffing with dough by slowly stretching it over the stuffing.
Tightly close the ends and then remove excess dough.
Now, roll out each stuffed part into a 2-1/2 inch diameter circle. Make sure the stuffing does not spill out.
Press the middle portion of a kachori using thumb.
Repeat the procedure with the leftover stuffing and dough.
In hot oil, deep-fry these kachoris on low heat till golden brown. The kachoris should puff up just like puris.
Serve hot with ketchup or sauce or chutney.