ONION KACHORI

These kachoris are popular throughout Rajasthan. these crisp, flaky deep fried kachoris stuffed with seasoned onion are perfect for an afternoon snack on a rainy day. they are eaten with a sweet and spicy imli chutney.

For the dough (crust)
1 cup maida
1 - 2 tbsp melted ghee
salt
Combine all the ingredients in a bowl and knead into semi soft dough using water as required.

For the onion filling
 2 onions, finely chopped
1 tsp nigella seeds /kalonji
2 tsp saunf
3 green chillies, finely chopped
2 tbsp Bengal gram flour /besan
2 tsp dhaniya powder
chilly powder
1 tsp garam masala
2 tbsp chopped coriander
2-3 tsp oil
salt to taste

Heat the oil in a pan. Add kalonji, saunf, green chillies ,onions and sauté till the onions turn light brown in color.
Add besan , dhaniya powder, chilli powder, garam masala , salt and sauté for 2 - 3 min.
Remove from flame and add the chopped coriander and mix well.
Allow the mixture to cool completely.

method:
Roll out each portion of the dough into a small circle.
Place the onion filling in the centre of the dough circle.
Surround the filling with the dough by slowly stretching it over the filling.
cover all the sides and remove any excess dough.
Gently press the centre of the kachori with your hand.
ensure that the filling does not spill out.
Repeat with the remaining dough and filling to make more kachoris.
Deep fry the kachoris in hot oil over a slow flame till golden brown.
The kachoris should puff up like puris.
It will take time to fry as the crust is thick .
Serve hot with imli chutney or ketchup.