Onion Kachori By Sumagandlur
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They are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving.
- Combine all the ingredients in a bowl and knead into semi-soft dough using enough water.
- Divide the dough into 12 equal equal portions and keep covered with a wet muslin cloth.
- Heat the oil in a pan and add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
- Add the besan, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
- Add the coriander and mix well.
- Remove and discard the bay leaves and allow the mixture to cool completely.
- Divide the filling into 12 equal portions and keep aside.
- Roll out each portion of the dough into a 50 mm. (2") diameter circle.
- Place one portion of the onion filling in the centre of the rolled dough circle.
- Bring the sides together at the center to seal.
- Roll each filled portion into a 62 mm. (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
- Gently press the centre of the kachori with your thumb.
- Repeat with the remaining dough and filling to make 11 more kachoris.
- Heat the oil in a kadhai and deep fry the kachoris on a slow flame till golden brown and crisp from all the sides.
- Serve hot with chutney.
This recipe was contributed by sumagandlur on 11 Oct 2011
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