Pyaz Ki Kachori

Ingredients

For The Dough
2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For The Onion Filling
2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaves (tejpatta)
1 1/2 tsp finely chopped green chillies
2 tbsp besan (bengal gram flour)
2 tsp coriander (dhania) powder
2 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp chopped coriander (dhania)

Other Ingredients
oil for deep-frying

Method
For the dough

 1.Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.

2.Cover the dough with a wet muslin cloth and keep aside for 15 minutes.


For the onion filling

1.Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies and onions and sauté on a medium flame for 5 minutes.

2.Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

3.Remove the mixture from the flame, add the coriander and mix well.

4.Remove the bayleaves and discard them.

5.Divide into 12 equal portions and keep aside.


How to proceed

1.Divide the dough into 12 equal portions.

2.Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.

3.Place one portion of the onion filling in the centre.

4.Bring together all the sides, seal it tightly and remove any excess dough.

5.Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.

6.Gently press the centre of the kachori with your thumb.

7.Repeat steps 2 to 6 to make 11 more kachoris.

8.Heat the oil in a deep non-stick kadhai and deep-fry 6 kachorisat a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.

9.Drain on an absorbent paper and keep aside.

10. Repeat step 8 and 9 to deep-fry 6 more kachoris in one more batch.

11.Serve immediately.