It is an North Indian snack

  • Cook time:
  • Prep time:
  • Serves: 5 people
  • Yields: 10-12 Katchoris
Ingredients
  • 2 cups plain flour (maida)
  • 1/4 cup melted ghee
  • 1/2 tsp salt
  • 2 cups finely chopped onions
  • 1 tsp nigella seeds (kalonji)
  • 2 tsp fennel seeds (saunf)
  • 2 bayleaves (tejpatta)
  • 1 1/2 tsp finely chopped green chillies
  • 2 tbsp besan (Bengal gram flour)
  • 2 tsp coriander (dhania) powder
  • 2 tsp chilli powder
  • 1 tsp garam masala
  • 3 tbsp chopped corriander (dhania)
  • 2 tbsp oil
  • salt to taste
  • oil for deep-frying
Method
1.

Combine maida, salt, ghee and knead it into a semi solid dough

2.

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 colour.

3.

Take a pan and heat it with oil and add onions, and wait until it changes its colour into golden brown

4.

After that add all the masalas, and fry it until the fresh smell of these gets vanished away

5.

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.

6.

Now take the filling and stuff it inside the dough

7.

Deep fry the kachoris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.

8.

Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.

9.

Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

10.

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 colour.

11.

Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.

12.

Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.

13.

Divide into 12 equal portions and keep aside.

14.

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.
Surround the filling with the dough by slowly stretching it over the filling.
Seal the ends tightly and remove any excess dough.
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.

15.

Deep fry the kachoris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.

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