Pyaaz ki Kachori (Pastry stuffed with spicy onion filling)
 
 
Serves: 12 kachoris
Ingredients
For the dough:
  • 2 cups all purpose flour
  • ¼ cup melted ghee (Indian clarified butter)
  • ½ tsp salt
  • ¾ - 1 cup cold water.
For the filling:
  • 2 cups finely chopped onions
  • ½ tsp hing (asafetida)
  • 1 tsp Kalonji (onion seeds)
  • 2 tsp saunf (fennel seeds)
  • 2 bay leaves
  • ½ tsp green chillies, finely chopped
  • 2 tbsp gram flour (besan)
  • 2 tsp dhania powder (coriander pdr)
  • 1 tsp red chilli pdr
  • 1 tsp garam masala (if using homemade- I have a great recipe on the blog, then use ½ tsp)
  • 3 tbsp chopped coriander
  • 1 tbsp ginger-garlic paste
  • 2 tbsp oil
  • salt to taste
Instructions
For the dough:
  1. In a bowl mix the flour with the salt.
  2. Rub in the melted ghee into the flour until crumbs form. (Similar to how you make pie dough.)
  3. Slowly add the icy cold water and knead until a pliable dough is formed, not too soft and not too hard. Cover and set aside to rest for about 20 minutes.
  4. Divide the dough into twelve equal size balls.
For the filling:
  1. Heat oil in a pan.
  2. Add the asafetida, onion seeds, fennel seeds, bay leaves and let splutter. Once the oil is fragrant add the green chillies and finely chopped onions, and sauté till the onions turn light brown in colour.
  3. Add the ginger-garlic paste, gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2-3 minutes.
  4. Add chopped coriander and mix well.
  5. Remove the bay leaves.
  6. Allow mix to cool completely. Divide into 12 equal portions.
To make the kachoris:
  1. Roll or flatten each ball out and shape circle to look like a bowl.
  2. Fill it with the about a tbsp of the onion mix in the center.
  3. Gather the edges together like a pouch and seal so that the filling is enclosed in the center. Set aside, covered, whilst you continue with the rest.
  4. Once all are done, take one ball at a time and using the heel of your hand, gently press each one to flatten it. Press on the side where the seam was (where you sealed off your kachoris). Be very gentle so as not burst the kachoris. Flatten th kachori to about 4-5 inches in size. You can also roll using a rolling pin, but do very gently as otherwise the pastry covering breaks. Keep the ready to fry kachoris covered under a clean wet cloth.
  5. Heat sufficient oil in thick bottom pan. Once oil is ready, lower the heat to low and then put the kachoris in to fry. If the oil is too hot they will color before the dough gets fully cooked, so it is VERY important to maintain the heat on low. Fry both sides until golden brown and crispy. Once golden brown, remove from fire and put on a plate lined with paper towel.
  6. Serve hot with mint chutney/ tamarind chutney or ketchup.
Recipe by The Novice Housewife at https://novicehousewife.com/2014/02/04/gmt-pyaaz-ki-kachori-pastry-stuffed-with-spicy-onion-filling/