Cooking web notes

Kachori, a fantastic snack which stayed a quite long in my to do list..When Srivalli announced kachoris for this month Indian Cooking Challenge, i was really excited to tried out these deepfried beauties..My choice went for onion filling eventhough Srivalli have given us three different filling to try out, coz my little family love anything with onions and this filling with onions sounds really easy, yummy and delicious for me and i immediately planned for this delicious onion filling, i was not wrong once i fried the kachoris my little ones picked each and every time.. Yea they loved it...We had a superb evening sunday snacks with these pyaz ki kachori...Thanks again to Srivalli and Medha for choosing this fantastic kachoris for this month's challenge..We really enjoyed making this delicious kachoris gals....


For Dough:
2cups All purpose flour
1/4cup Ghee
Salt

Mix the flour and salt, gradually add the ghee and turn the the flour as bread crumbs like texture, slowly add the water and make a soft dough, knead well..cover and keep aside for atleast half an hour..

For Onion Filling:
2cups Onions (finely chopped)
1tsp Nigella seeds
2tsp Fennel seeds
2nos Bay leaves
1no Green chillies (chopped finely)
2tbsp Besan flour
2tsp Coriander powder
1tsp Chilly powder
1tsp Garam masala
2tbsp Chopped coriander
2tsbsp Oil
Salt


Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.

Divide into 12 equal portions and keep aside.


To make Kachoris:

Make a small ball from the dough...flatten the ball using your fingers having the center thick and sides little thin.
Place about 2 tsps of the onion filling in the center of the rolled dough.Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.

Then using your palm, flatten the balls by lightly pressing it..Keep aside covered. Repeat with the remaining dough...Meanwhile heat some oil for deep frying. The oil should not become smoking hot...fry the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them.After it rises up (about 2 minutes), turn it over.Cook for about 6 to 10 minutes till the side down gets a golden brown color.

Turn and cook the other side for another 6 minutes or till its golden brown in color.Remove when done, cool and store in airtight container.

Serve with tamarind chutney or coriander chutney...