Onion Kachori

This is similar to matar or khasta kachori except for the filling. Here the filling is onions roasted well so that there is no raw smell.

Prep Time: 15 mins

Cook Time: 1 hr

Ingredients

For the outer covering

• 2 cups Maida

• to taste Salt

• Water for making a tight dough

• 3 tbsps Ghee

For the filling

• 3 tbsps Oil

• 1 tsp Hing

• 2 tsps Fennel seeds

• 1 tsp Onion seeds

• 1 tsp Cumin seeds

• 4 Finely chopped green chillies

• 1/2 tbsp Grated ginger

• 2 Finely chopped onions

• 3 tbsps Besan

• 1 tsp Coriander powder

• 1 tsp Chilli powder

• 1 tsp Garam masala

• 1 tsp Amchur powder

• oil for frying

Instructions

For the outer covering

1. In a wide vessel take maida and rub ghee on it. If you are able to hold a fist, then it is done. If not, add more ghee.

2. Slowly add water to make a tight smooth dough, cover and keep aside

For the filling

1. In a pan heat oil and add hing, fennel seeds, onion seeds, cumin seeds, green chillies, ginger and onion

2. Saute till onions start turning pink

3. Add turmeric powder, coriander powder, chilli powder, garam masala and the besan

4. Saute for another 3 mins, sprinkle water if you need

5. Sprinkle the amchur powder and salt and mix well for another minute

6. Switch off the flame and garnish with coriander leaves

To proceed

1. Make balls out of the dough

2. Roll into a small puri

3. Scoop in 2 tbsps of fillings, close and seal the dough

4. Press it slightly into a disc and roll them slightly

5. Make these out of the remaining dough and filling and keep them covered

6. Deep fry them in oil on sim flame till both sides get light brown and crispy

7. Serve hot with chutney or break in the middle, add chaat chutneys, garnish with sev and serve