Pyaaz Ki Kachori
Deep fried flour pastries stuffed with caramelized onion and Indian spices
Ingredients
For the dough
- 2 cup plain flour / maida
- 3 tbsp oil
- Salt to taste
For the filling
- 1 large onion finely chopped
- 1 tsp cumin seeds / jeera
- ½ tsp fennel seeds / saunf / sombu
- ¼ tsp turmeric powder
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp red chilly powder
- 2 tbsp chopped coriander leaves
- 1 tbsp oil
- Salt to taste
- Oil to deep fry
Instructions
To make the dough
- Combine maida, oil and salt in a bowl. Add enough water and knead to a semi-soft dough.
- Knead the dough for 5-7 minutes to a smooth and pliable dough.
- Keep covered with a wet muslin cloth for 15-20 minutes.
To make the filling
- Heat oil in a pan. Add cumin and fennel seeds. When it splutters, add onion. Fry till it becomes soft and translucent.
- Add turmeric powder, cumin powder, coriander powder, red chilly powder, salt and mix well. Saute for 1-2 minutes.
- Remove from heat and add coriander leaves. Allow to cool completely.
To make the kachori
- Divide the dough into equal portions. Take one portion and roll out into a small circle.
- Place 2 tsp of the filling in the middle. Bring the edges together and seal the filling. Pinch off the excess dough.
- Gently roll them out into a circle ensuring that filling does not spill out. You can also gently flatten with hands.
- Prepare the remaining kachoris in the same way and keep it covered. Meanwhile heat oil for deep frying. Oil should be not be too hot, just medium hot.
- Deep fry the kachoris over a low flame for about 10-15 minutes or until it turns golden brown on both sides. Store in an air tight container.
Notes
- Keep the dough covered to avoid drying out.
- Once the oil is hot, keep the flame low always. Cooking in low flame ensures kachoris are well cooked inside too.