Name: Pyaz ki kachori recipe by Neha Paliwal at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: For dough 2 cups all purpose flour; 1 tbsp semolina; Salt 1 tsp; Desi ghee - 2 tbsp; Water as required for kneading the dough; For stuffing- Onions - 2 medium sized (roughly chopped); Ginger paste - 1/2 tsp; fennel seeds - 1 tsp; Gram flour - 2 tbsp (for binding and taste both); salt as per taste; Dry mango powder - 1 tsp; sugar - 1/4 tsp; Red chilli powder -1/4 tsp (optional); Coriander powder - 1 tsp; Turmeric powder -2 pinches; Raisins - 7 to 8 pieces; Refined Oil - 1 tbsp

Ingredients Serving: 4

For dough 2 cups all purpose flour
1 tbsp semolina
Salt 1 tsp
Desi ghee - 2 tbsp
Water as required for kneading the dough
For stuffing- Onions - 2 medium sized (roughly chopped)
Ginger paste - 1/2 tsp
fennel seeds - 1 tsp
Gram flour - 2 tbsp (for binding and taste both)
salt as per taste
Dry mango powder - 1 tsp
sugar - 1/4 tsp
Red chilli powder -1/4 tsp (optional)
Coriander powder - 1 tsp
Turmeric powder -2 pinches
Raisins - 7 to 8 pieces
Refined Oil - 1 tbsp

Instructions

Take a bowl add apf,semolina and salt and mix it well.
Now add ghee in it.
Mix it really well with your fingers.
HOW to check the right form that how much ghee needs to be added ?Check this picture-
As you can see a good shaped lump with only dry ingredients and ghee,So if you are able to form this it means that now you can add water and knead the dough.
See the dry ingredient lump is shown in the picture. So gradually start adding water and make a normal dough nor too soft neither very hard.
Knead the dough for at least 7 to 8 minutes.
Now keep the dough for rest for 15 minutes by covering it with a cloth or plate.
For stuffing- Take a wok add oil and heat it up add fennel seeds .
Now add onions and saute it till it turns little pink in colour.Add ginger paste now and stir it well.Add besan also and roast it for few minutes.
Now add turmeric powder,salt,sugar,coriander powder,dry mango powder and red chilli powder.
Mix it well and you will be able to feel the aroma of spices. Saute it for more 5 minutes and add raisins.Switch off the flame and let the masala to cool down.
Now take a wok add oil for frying the kachoris.
Take your dough and knead it again and take a round ball from it.
Roll the ball with rolling pin and make it little flat and fill around 1 tsp or 1 1/2 tsp filling in it.
Fold the sides gently like we do for making stuff paranthas. And spread the ball little bit with the help of your palm.
Now keep the flame low and put the kachori in the oil.
.Fry the kachories from low to medium and then little high flame. Fry them till they turn little golden in colour(Do not over fry them at once)
.Take them out and make other kachoris too. .Now fry the first batch again(double frying method will make your kachori more crispy)Fry till it turn proper golden brown in colour.
Place the kachoris on an absorbent paper. Now let your kachoris cool down completely and fill them in an air tight container or if you want to eat all at one time,then enjoy them with ketchup or green chutney.

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