Kachori(Kitchenswathi)

I tried this kachori last night for dinner with side dish of raita it came out excellent which is stuffed with  onion  and spices oh my god its mouth watering!!

INGREDIENTS U NEED:
1.Maida/All purpose flour-2cups
2.Oil-1/4cup
3.Salt as needed
4.Chilled water for kneading

ONION STUFFING:
1.Onion-2cup(Finely chopped)
2.Fennel seeds-2tbs
3.Bay leaves-2
4.Green chillie-2(Finely chopped)
5.Besan flour-2tbs
6.Chilli powder-1tbs
7.Corriander powder-1tbs
8.Garam masala-1tbs
9.Corriander leaves-2strings(Finely chopped)
10.Salt as needed
11.Oil

UTENSIL:
Deep bottomed pan

METHOD OF PREPARATION:

How To Make The Dough:

• First for the dough mix the flour and salt,add the oil and mix till u get a bread crumbs texture.
• Now slowly add chilled water to this mixture and make a soft dough ,knead well for 8-10mins or untill soft.
• Cover and keep aside for atleast an hour. 

Onion Filling:

• Heat oil in a pan,add fennel seeds,bay leaves ,green chillies,onions and saute it till the onions turn light brown in color.
• At this stage add the corrinader powder,gram flour,chilli powder,garam masala powder and salt and saute for 2-5mins.
• Add the corriander leaves and mix well,remove the bay leaves and discard and allow the mixture to cool completely.     

How To Make Kachoris:

• Make a small ball from the dough.Roll out into a small rounds.Flatten the rounds using your fingers having the center thick and sides little thin.Place about 2tbs of filling in the center of the rolled dough.
• Cover the filling with the dough by slowly stretching it over the filling.seal the ends and remove excess dough.Repeat with all the balls  and keep it aside.
• Then using your palm,flatten the balls by lightly pressing it and repeat the same with remaining dough.
• Meanwhile heat some oil for deep frying and the oil should not be smoky hot drop the kachoris one by one and cook untill golden brown both sides and remove it and strain the excess oil by putting it into paper towel. 

GOES WELL WITH:
    Onion Raita

RATING:
*****