Pyaz Ki Kachori for ICC
January & half of February was fairly uneventful (or rather post-less) blog-wise, though life in general was pretty eventful with 2 sicknesses and 1 car wreck incident. I have been cooking but nothing that is post worthy and was even thinking of emailing Valli on not being able to participate in this month's Indian Cooking Challenge. But things started to get better health-wise and on a much needed mid-week day off due to snow, I made these yummy fried goodies and I'm so glad I did because they turned out super delicious.
I chose to make onion filling as I'm not a big fan of moong dal filling and caramelized onion filling sounded just scrumptious and they tasted great too.
Here's the recipe for Pyaz ki Kachori from Medhaa's Mom. Thanks Valli & Medhaa for this yummy recipe.
First make the dough:
Pyaz Ki Kachori
For the Dough:
For the onion filling:
- Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture.
- Slowly add water and make a soft dough. Knead well for about 8 minutes.
- Cover and keep aside to rest for atleast half hour.
Make the Dough:
Make the Filling:
- 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 color.
- 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.
Assembling the Kachoris:
- Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin.
- Place about 1.5 tsp of the 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, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough.
- Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top.
- Drop 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 coriander chutney and tamarind chutney
Special Tips / Notes for the dough:
- Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.
- The dough could spring back for many reasons:
- Dough is too cold (If wet cloth is used)
- Dough is not soft enough.
- Not kneaded for enough time.
Special Tips / Notes for making the Kachoris:
- You can fry 3 kachori's at a time.
- The oil should be at a heat when you drop some dough it should come up slowly, if the dough comes up too fast the oil is too hot, if it does not come up then the oil is cold.
- It will not be crisp if the oil is too hot.