PYAZ KI KACHORI

PYAZ KI KACHORI RECIPE

 

 

 

 

Ingredients:-

For the dough:-
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt

For filling:-
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Other Ingredients:
Oil for frying

 

How to make pyaz ki kachori :- 

·         To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

·         For the onion filling heat oil in a pan.

·         Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.

·         Add the besan, coriander powder, chilli powder, garam-masala and salt and saute for 2-3 minutes.

·         Add the chopped coriander and mix well.

·         Remove the bay leaves.

·         Allow the mixture to cool completely.

·         Divide into 12 equal parts and keep aside.

·         To make kachoris roll out each portion of the dough into a 2 inch diameter circle.

·         Place one portion of the filling in the centre of the rolled dough.

·         Surround the filling with the dough by slowly streching it over the filling.

·         Seal the ends tightly and remove excess dough.

·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

·         Gently press the centre of the kachori with your thumb.

·         Repeat with the remaining dough and filling.

·         Deep fry the kachoris in hot oil over a slow flame till golden brown.

·         The kachoris should puff up like puris.

·         These kachoris take a long time to be cooked in the inside too.

·         Serve hot with curd, pudina chutney or imli chutney.