Onion Kachori By Sumagandlur

by sumagandlur

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They are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving.

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Onion Kachori By Sumagandlur recipe - How to make Onion Kachori By Sumagandlur

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Rajasthani Naashta

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 12Makes 12 kachoris
Show me for kachoris

Ingredients

For The Dough (crust)
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For The Onion Filling
2 cups finely chopped onions
1 tsp nigella seeds (kalonji)
2 tsp fennel seeds (saunf)
2 bayleaf (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

Other Ingredients
oil for deep-frying

Method

For the dough

Combine all the ingredients in a bowl and knead into semi-soft dough using enough water.
Divide the dough into 12 equal equal portions and keep covered with a wet muslin cloth.

For the onion filling

Heat the oil in a pan and add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
Add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
Add the coriander and mix well.
Remove and discard the bay leaves and allow the mixture to cool completely.
Divide the filling into 12 equal portions and keep aside.

How to proceed

Roll out each portion of the dough into a 50 mm. (2") diameter circle.
Place one portion of the onion filling in the centre of the rolled dough circle.
Bring the sides together at the center to seal.
Roll each filled portion into a 62 mm. (2 1/2") 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 to make 11 more kachoris.
Heat the oil in a kadhai and deep fry the kachoris on a slow flame till golden brown and crisp from all the sides.
Serve hot with chutney.