Name: Pyaaz ki kachori recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: For the filling :; Onion (chopped) - 1 cup; Nigella seeds (kalaunji) - 1/2 teaspoon; Fennel seeds (saunf) - 1 teaspoon; Green chillies (chopped) - 1 teaspoon; Red chilly powder - 1 teaspoon; Coriander powder - 1/2 teaspoon; Garam masala powder - 1/4 th teaspoon; Besan (gram flour) - 1 tablespoon; Coriander leaves (chopped) - fistfull; Salt to taste; Refined oil; For the dough :; All purpose flour (maida) - 1 cup; Ghee - 2 tablespoon; Salt to taste; Oil (for frying)

ABOUT Pyaaz ki kachori RECIPE

A typical delhi style khasta kachori filled with spicy onion filling, an absolute delight and very festive.

Ingredients Serving: 6

For the filling :
Onion (chopped) - 1 cup
Nigella seeds (kalaunji) - 1/2 teaspoon
Fennel seeds (saunf) - 1 teaspoon
Green chillies (chopped) - 1 teaspoon
Red chilly powder - 1 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala powder - 1/4 th teaspoon
Besan (gram flour) - 1 tablespoon
Coriander leaves (chopped) - fistfull
Salt to taste
Refined oil
For the dough :
All purpose flour (maida) - 1 cup
Ghee - 2 tablespoon
Salt to taste
Oil (for frying)

Instructions

To make the filling, heat a pan with some oil. Add the nigella seeds, fennel seeds and chopped green chillies.
Then add the chopped onion and fry till translucent. Now add the salt, powdered masalas.
Saute and then add the Besan and saute till it is cooked. Finally add the coriander leaves, mix and leave aside to cool down.
For the dough, add ghee and salt to the flour. Knead a semi soft dough with required amount of water.
Rest the dough for 10 minutes. Then divide the dough into 6 equal sized balls.
Flatten each ball with hand, put about 1.5 tablespoon of filling and seal the ends.
Flatten the stuffed balls into thick kachoris, deep fry them in hot oil on a medium to low heat, serve.

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