For the Dough
All purpose flour / Maida - 1 cup
Ghee - 2 tblspn
Salt - 1/4 tsp
Water for kneading
Mix the flour and salt, Add the ghee and mix till you get a bread crumbs texture. Slowly add water and make a soft dough. Knead well for about 8 minutes. Cover and keep aside to rest for atleast half hour.
Special Tips / Notes for the dough:
Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
The dough could spring back for many reasons:
Dough is too cold (If wet cloth is used)
Dough is not soft enough.
Not kneaded for enough time.
Oil is less.
Not rested enough.
For the onion filling
Finely chopped onions - 1 cup
Nigella/Kalonj seeds - 1/2 tspn
fennel seeds/saunf - 1 tpsn
Green chilly - 1, finely chopped
Besan - 1 tblspn
Coriander powder - 1 tspn
Chilly powder - 1/2 tspn
Kitchen king masala -1/2 tspn
Oil - 1 tblspn
salt to taste
To make the onion filling
Heat the oil in a pan. Add the nigella seeds, fennel seeds, green chillies and onions and sauté till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the chopped coriander and mix well. Allow the mixture to cool completely.
Divide into 6 equal portions and keep aside.
To Make Kachori's
Make a small ball from the dough. Flatten the ball using your fingers into 2inch diameter circle, having the center thick and sides little thin.
Place about 1.5 tsp of the filling in the center of the rolled dough.
Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them. After it rises up (about 2 minutes), turn it over.
Cook for about 6 to 10 minutes till the side down gets a golden brown color. Turn and cook the other side for another 6 minutes or till its golden brown in color.
Making onion filling is quite easy and gets down in less time.
Remove when done, cool and store in airtight container.