For the dough (crust)
- 2 cups plain flour (maida)
- 1/4 cup melted ghee
- 1/2 tsp salt
- 2 cups finely chopped onions
- 1 tsp nigella seeds (kalonji)
- 2 tsp fennel seeds (saunf)
- 2 bayleaves (tejpatta)
- 1 1/2 tsp finely chopped green chillies
- 2 tbsp besan (Bengal gram flour)
- 2 tsp coriander (dhania) powder
- 2 tsp chilli powder
- 1 tsp garam masala
- 3 tbsp chopped corriander (dhania)
- 2 tbsp oil
- salt to taste
- oil for deep-frying
Dough (crust) to
Semi-soft dough and knead all ingredients in a bowl, mix enough water use. Knead well for 5 to 7 minutes.
Divide dough into 12 equal parts and keep covered under a wet muslin cloth.
To fill onion
Heat oil in a pan. Nigella seeds, fennel seeds, bay leaves, add green pepper and onion and sauté until onions turn light brown in color.
Gram flour, coriander powder, chili powder, garam masala and add salt and sauté for 2 to 3 minutes.
Add chopped coriander and mix well. Remove and discard bay leaves. Allow mixture to cool completely.
Is divided into 12 equal portions and keep aside.
To proceed
Roll out each portion of dough into a 50 mm. (2) diameter circle.
Rolled dough circle in the center part of the Place onion filling.
By pulling it slowly fill with the dough around filling.
Seal the ends tightly and remove any excess flour.
Roll each filled portion into a 62 mm. (2 1 / 2 ") diameter circle care to ensure that filling does not spill out.
Gently press the center with your thumb kachori.
Repeat with remaining dough to fill the more than 11 kachoris.
Deep fry in hot oil over a slow fire golden brown.The kachoris puris puff up to be like kachoris. These take a long time to fry as the crust is thick and needs to be cooked in the inside.
Serve hot with sauce.
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