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Pyaaz ki Kachori (Kachori with Onion filling)

I was introduced to Kachori for the first time during our stay in Kota, Rajasthan. The most common sight while driving through the city is that of Kachoris being sold like hot cakes at any time of the day. One can find a lot of variations in the filling, my favourite being Pyaaj/Onion filling. I mad
Cook Time 20 mins
Total Time 20 mins
Course Snacks
Cuisine Indian
Servings 6 serving

Ingredients
  

For The Covering

  • 1 cup Flour
  • 2 tablespoons butter ghee Clarified /
  • to taste Salt

For the Filling

  • 1 cup onion Finely chopped
  • 1/2 teaspoon seeds Nigella
  • 1 teaspoon Fennel seeds
  • 1 Bay leaf
  • 3/4 teaspoon green chillies Finely chopped
  • 1 tablespoon Gram flour Besan /
  • 1 teaspoon Coriander powder
  • 1 teaspoon Chilli powder
  • 1/2 teaspoon Garam masala powder
  • to taste Salt
  • 2 tablespoons coriander leaves Chopped

Instructions
 

  • Take the flour, ghee and salt in a bowl.
  • Add enough water to form a soft ball of dough.
  • Cover and keep aside.
  • Heat oil in a pan.
  • Add the nigella seeds, fennel seeds, bayleaf, green chillies and onions and sautxe9 till the onions wilt.
  • Add the gram flour, coriander powder, chilli powder, garam masala and salt, mix well and cook for 2 minutes, while stirring occasionally.
  • Switch off heat.
  • Add the coriander leaves and mix well.
  • Divide the mixture into 6 equal portions.
  • Divide the dough into 6 equal sized portions.
  • Take a dough ball and roll it out into approximately 3" diameter round.
  • Place a portion of the filling in the centre.
  • Bring the edges together and seal it tightly.
  • Slightly flatten this with your fingers/ palm to attain the required size.
  • Repeat the process with rest of the dough/ mixture.
  • Heat oil for deep frying.
  • When the oil is hot, carefully drop 2-3 kachoris and fry on medium heat till golden brown on either sides.
  • Drain on an absorbent paper.
  • Serve hot with any chutney of your choice.