Pyaz ki Kachori

Spicy khasta Kachoris, with a delicious onion filling…. they seem to be a universal favorite with most of us!

A special treat with your evening tea, or as an indulgent meal with a side of Alu ki sabzi…these kachoris are delicious any which way.

Try making them with my ‘Alu Kamaal’…its a match made in heavan!! 🙂

Making them is surprisingly easy…provided you follow these easy steps carefully!

For the outer crust

1 kg Maida

3/4 cup oil

1 heaped tsp salt.

Chilled water.

Seive Maida into a large bowl. Pour oil into the maida and mix. Take Maida in your hand and try to make a fist…

it should take the shape of the fist (muthi). If it’s still too loose, add a little more oil, and check again.

Next, add salt and the chilled water to make a slightly rough sticky dough.

Continue to knead for 4-5 minutes to make a smooth dough. Rest dough for 20 minutes and then use.

For the filling:

Heat oil, add grated onions and cook on medium low heat, till they star to acquire some color. Mix in salt, red chilli pwdr, amchoor, dhania pwdr, garam masala, roasted and coarsely pound saunf and kalonji seeds, and a touch of sugar.

Add spices and salt according your personal taste.

PS: For a quick, shortcut filling…

Try using ‘French’s’ ready-fried onions for the filling.

Just crumble,

heat slightly, add spices and mix….

and you are good to go! 🙂

To shape the kachori ….

Divide dough into lemon size balls.

Fill each bowl with a generous amount of the filling.

Seal carefully using wet finger tips.

This step is very important, or your kachoris might break open while frying.

Next place filled ball of dough on greased thali, seal side facing up and press gently to flatten.

Repeat this process, to fill all the kachoris.

Frying the Kachori:

Take a large heavy bottomed kadhi. Heat at low flame to about lukewarm…or just a little more. Slip the kachoris seal side facing down. They should sink to the bottom.

Raise the heat to medium low…and cook till kachoris rise to the top.

Reduce heat to low again and cook, flipping till in between till lightly golden on both sides.

Drain on paper towel and allow to cool. Store in an air tight container.

Best consumed within a day or two.