Pyaz Ki Kachori ~For Indian Cooking Challenge

Indian cooking challengers were given Kachori as part of the Jan challenge. I have made kachoris before using urad dal filling. So decided to go for the easier onion filling. This time I made the outer covering using only maida. It sure resulted in more flaky crust. Medhaa of Cook with love has given the tried and tested recipe. I halved the orginal recipe and got 6 kachoris. Thanks Srivalli and Medhaa for coming up with this challenge.

For the Dough



You need
All purpose flour / Maida - 1 cup

 Ghee - 2 tblspn
Salt - 1/4 tsp

Water for kneading



Method

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
Chopped coriander
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.