Pyaaz ki kachori

Name: Pyaaz ki kachori
Total time: 3000 s
Yield: 6-8 servings
Cuisine: Indian
Ingredients: For The Dough :; 2 cups plain flour (maida); 1/4 cup Ghee (melted); For The Onion Filling :; as per taste Salt; 2 cups finely chopped onions; 2 tbsp Oil; 1 tsp nigella seeds (kalonji); 2 tbsp Fennel seeds (saunf); 2 bayleafs (tez ptta); 1 1/2 tsp finely green chillies chopped; 2 tbsp Bengal gram (besan); Coriander seeds powder; Oil- for deep fry

Kaur Jass @cook_8351185

Haryana

#bandhan

( recpie - acc.to respected tarla dalal mam)

#bandhan

( recpie - acc.to respected tarla dalal mam)

Kaur Jass @cook_8351185

Haryana

#bandhan

( recpie - acc.to respected tarla dalal mam)

#bandhan

( recpie - acc.to respected tarla dalal mam)

Saved

Ingredients

45-50 mins

6-8 servings

For The Dough :
2 cupsplain flour (maida)
1/4 cupGhee (melted)
For The Onion Filling :
as per taste Salt
2 cupsfinely chopped onions
2 tbspOil
1 tspnigella seeds (kalonji)
2 tbspFennel seeds (saunf)
2bayleafs (tez ptta)
1 1/2 tspfinely green chillies chopped
2 tbspBengal gram (besan)
Coriander seeds powder
Oil- for deep fry

Saved

Steps

45-50 mins

1

For the dough :- Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
2

Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
3

For the onion filling :- Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies and onions and sauté on a medium flame for 5 minutes.
4

Add the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5

Remove the mixture from the flame, add the coriander and mix well.Remove the bayleaves and discard them.Divide into 12 equal portions and keep aside.
6

How to proceed. :- Divide the dough into 12 equal portions.Roll out each portion of the dough into a 63 mm. (2½ ") diameter circle.
7

Place one portion of the onion filling in the centre.Bring together all the sides, seal it tightly and remove any excess dough.
8

Roll the filled portion again into a 75 mm. (3") diameter circle, while ensuring that the filling does not spill out.Gently press the centre of the kachori with your thumb.
9

Heat the oil in a deep non-stick kadhai and deep-fry 6 kachorisat a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
10

Drain on an absorbent paper and keep aside. Serve hot with chutney. …&… tea.