Makes - 12 kachoris
Ingredients :
For the dough -
Maida (All purpose flour) - 2 cups
Refined oil - 1/4 cup
Salt - 1 tsp
For the onion filling -
Onions (thinly sliced) - 3 cups
Potatoes (boiled, peeled and mashed) - 1-1/4 cup
Cumin Seeds (Jeera) - 1 tsp
Corriander (dhaniya) powder - 1/2 tsp
Fennel (saunf) powder - 1/2 tsp
Red Chili powder - 1/4 tsp
Chat Masala - 1/2 tsp
Salt to taste
Oil - 1 tbsp
Oil to deep fry
Procedure -
1. Sieve Maida. Put salt and pour oil over maida and rub the flour between your palms to mix the oil into the maida. Use water to make a soft dough. Knead for 2 min. Cover the dough with an inverted bowl and keep aside.
2. Heat oil in a non-stick pan.
3. Crackle the cumin seeds.
4. Saute onions till translucent pink.
5. Turn off the flame.
7. Divide the filling and dough into 12 equal portions.
8. Using a little dry all purpose flour (maida), roll out one ball of maida-dough into a thin circle like we roll out a thin chapati.
9. Place one portion of filling in the centre of chapati.
10. Lift the edges of the chapati and fold them towards centre over the filling.
11. Seal the edges thoroughly. Make sure, there are no crevices while folding.
12. Again roll it out 2-3 times using a very little pressure (otherwise the filling will peep out) to get the shape and size of a kachori.
13. Repeat steps 8 to 12 to make 11 more kachoris.
14. Heat oil on high flame in a deep kadhai and then on sim flame deep fry the kachoris. Turn the kachori upside down after every 3-4 min. Each kachori takes about 15 min to get golden-brown and crisp.
3. Crackle the cumin seeds.
4. Saute onions till translucent pink.
5. Turn off the flame.
6. Add rest of the ingredients. Mix very well. Filling looks like like the pic below.
7. Divide the filling and dough into 12 equal portions.
8. Using a little dry all purpose flour (maida), roll out one ball of maida-dough into a thin circle like we roll out a thin chapati.
9. Place one portion of filling in the centre of chapati.
10. Lift the edges of the chapati and fold them towards centre over the filling.
11. Seal the edges thoroughly. Make sure, there are no crevices while folding.
12. Again roll it out 2-3 times using a very little pressure (otherwise the filling will peep out) to get the shape and size of a kachori.
13. Repeat steps 8 to 12 to make 11 more kachoris.
14. Heat oil on high flame in a deep kadhai and then on sim flame deep fry the kachoris. Turn the kachori upside down after every 3-4 min. Each kachori takes about 15 min to get golden-brown and crisp.
15. Serve immediately.
Tip : You can prepare the kachoris before hand and re-heat on a low convection mode at the time of serving.
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