Most famous among tea time snacks. The onion filling makes the kachoris more delicious. This recipe is simple and easy to make. Try it out for yourself.
Preparation Time : 45 minutes
Serves : 4-6 persons
Refined flour/ Maida : 1 and 1/2 cups
Ghee : 3 tablespoons
Onion : 2 cups sliced
Besan / Chickpea Flour : 1 tablespoon
Green Chillies : 2-3
Red Chilli Powder : 1/2 teaspoon
Dhania / Coriander Powder : 1/2 teaspoon
Jeera / Cumin Powder : 1/2 teaspoon
Saunf / Fennel Seeds : 1/2 teaspoon
Jeera / Cumin Seeds : 1/2 teaspoon
Dry mango / Amchoor powder : 1/4 teaspoon
Haldi / Turmeric Powder : 1/4 teaspoon Dhania / Coriander Leaves : 2 tablespoons chopped
Salt to taste
Refined oil for deep frying
In a bowl, add the flour and salt and mix well.Add the ghee and combine well to get a crumble.Make smooth and firm dough by adding lukewarm water and knead it well. Let the dough rest for 30 minutes to 1 hour covered.
For the stuffing, heat 2 tablespoons of oil in a pan and add the cumin seeds and fennel seeds. Add the green chillies and the sliced onions and fry till light brown color.Add the coriander powder, cumin powder, salt, red chilli powder, Amchoor , turmeric and chickpea flour and fry for 2 – 3 minutes.Add coriander leaves and mix well. Remove from fire and let the mixture cool.
Now,again before making the kachoris knead the dough and divide into 10 round balls. Roll out each portion of the dough into circle like a puri/ Poori with a rolling pin.Place a spoon of the onion stuffing in the middle of the circle. Wet the edges with little water, close all the sides and seal it well. Flatten very gently into a 3 – 4 inches diameter circle kachori. Similarly prepare the other kachori. Heat oil in a pan and gently deep fry on medium flame till golden brown. Drain excess oil on paper napkins. Serve hot with mint chutney or tomato ketchup.