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Pyaaz Kachori

kachori=pyaz

These kachoris are best made in high-heat oil. Care also needs to be taken that not more than 2 kachoris are deep-fried in one go.

Ingredients For Dough:
Refined wheat flour (maida) (2 cups)
Desi ghee (1/4th cup)
Salt (to taste)

Ingredients onion filling:
Onion, finely chopped (2 cups)
Oil (2 tbsp)
Nigella seeds (kalaunji) (1 tbsp)
Fennel seeds (saunf) (1 tbsp)
Bay leaves (tejpatta) (3)
Green chillies (hari mirch), chopped (4)
Gram flour (besan) (1 tbsp)
Dhaniya Coriander Powder (2 tsp)
Red Chilli Powder (2 tsp)
Garam Masala (1 tsp)
Salt (to taste)
Coriander leaves (hara dhania), chopped (3 tbsp)
Oil (for deep-frying)

Procedure For the dough:
Step-1
Mix together all the ingredients in a bowl and knead into a soft dough.

Step-2
Cover the dough with a damp muslin cloth and keep aside for 20 minutes.

Step-3
Divide the dough into 10 equal portions. Keep aside.

Procedure For the onion filling:
Step-1
Heat oil in a kadhai and then add in the kalaunji, saunf, tejpatta, green chillies and chopped onions. Sauté on a medium flame for 5 minutes.

Step-2
Next, add in the besan, the Dhaniya Coriander Powder, the Red Chilli Powder, the Garam Masala and salt, and cook on a medium flame for about 2 minutes. Keep stirring.

Step-3
Take the mixture off the flame, add in the hara dhania and mix well.

Step-4
Take out the bay leaves from the mix and discard them. Divide the masala into 10 to 12 equal portions and keep aside.

Procedure To make kachori:
Step-1
Roll out each portion of the dough into a small circle the size of a small poorie.

Step-2
Place 1 portion of the onion filling at the center of the rolled dough.

Step-3
Tightly seal the edges.

Step-4
Using a rolling pin, gently flatten the filled dough pocket into a circle. Take care that the onion filling does not spill out.

Step-5
Repeat the same steps to make more kachoris.

Step-6
Heat oil in a kadhai. Deep-fry the kachoris (2 at a time) on a medium flame for about 4 minutes.

Step-7
Once done, lower the flame to slow and keep deep-frying for 5 or 6 more minutes.

Serving tip:
Serve hot with chutney.