Name: Pyaz ki kachauri recipe by Sanuber Ashrafi at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2
Ingredients: Onion - 2 (chopped); Refined flour - 2 cups; Ghee - 1/4 cup; Cumin seeds - 1 tsp; Coriander seeds - 1 tsp (crushed); Garlic cloves - 4( chopped); Ginger - 1 tsp (chopped); Salt - As required; Red chilli powder - 1 tsp; Coriander leaves - 2 tsp ( chopped); Oil to deep fry

Ingredients Serving: 2

Onion - 2 (chopped)
Refined flour - 2 cups
Ghee - 1/4 cup
Cumin seeds - 1 tsp
Coriander seeds - 1 tsp (crushed)
Garlic cloves - 4( chopped)
Ginger - 1 tsp (chopped)
Salt - As required
Red chilli powder - 1 tsp
Coriander leaves - 2 tsp ( chopped)
Oil to deep fry

Instructions

Heat ghee in a pan.
Add cumin seeds.
When the cumin seeds begin to change colour, add crushed coriander seeds and saute for half a minute.
Add chopped onions, salt and continue to saute till onions are lightly browned.
Add chopped garlic, ginger, green chillies and red chilli powder.
Mix and saute for a minute.
Remove from heat am set aside to cool.
Take refined flour in a bowl.
Add the ghee (melted) and salt.
Add sufficient water and knead into a stiff dough.
Cover with a moist cloth and rest for 15 minutes.
Divide the dough into 8 equal portions.
Apply a little ghee and roll out into small puris.
Add chopped coriander leaves to the onion mixture and mix well.
Place one portion in the centre of the puri, close and seal the edges.
Press gently and pat with hands to flatten the kachauri a bit, keeping the sides thin.
Similarly prepare other kachoris.
Heat sufficient oil in a kadai till hot.
Deep-fry the kachoris on high heat till golden..
Enjoy hot onion kachories with any chutney.

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