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Monday, December 1, 2014

Khasta Pyaaz kachori

Sunday breakfast Khasta pyaaz kachori served with mint-coriander chatni and imli chatni...toooo yummm to resist๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜‹..seriously Indian street food..no1 can eat just one

1 cup plain flour (maida)
1/8 cup melted ghee
salt to taste
For The Onion Filling
1 cup finely chopped onions
1 tbsp oil
1/2 tsp nigella seeds (kalonji)
1 tsp fennel seeds (saunf)
1 pc bayleaves (tejpatta)
3/4 tsp finely chopped green chillies
1 tbsp besan (bengal gram flour)
1 tsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
1 1/2 tbsp chopped coriander (dhania)

oil for deep-frying
Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
Cover the dough with a wet kitchen towel and keep aside for 15 minutes. Divide the dough into 12 equal portions. Keep aside.
For the onion filling
Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bay leaves, green chillies and onions, mix well and sautรฉ on a medium flame for 5 minutes.
Add the besan, coriander powder, chilli powder, garam masala and salt and cook on a medium flame for 2 minutes, stirring occasionally.
Remove the mixture from the flame, add the coriander and mix well.
Remove the bay leaves.Divide into 12 equal portions and keep aside,
Roll out each portion of the dough into a circle.
Place one portion of the onion filling in the center of a rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling. Seal the edges tightly. Roll the filled portion again a small circle, take care to ensure that the filling does not spill out.

Heat the oil in a deep kadhai and fry the kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 4-5 minutes more..
serve with green and red chatney

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