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Method : |
1. |
To
prepare the dough combine all the ingredients in a bowl and
knead into a semi soft dough using water. Keep it for 5 -
7 minutes.
|
2. |
Divide
the dough into 12 equal parts and keep them covered under
a wet muslin cloth. |
3. |
For
the onion filling heat oil in a pan. Add the kalonji, saunf,
bay leaves, green chillies and onions and saute till the onions
turn light brownin color.
|
4. |
Add
the besan, coriander powder, chilli powder, garam masala and
salt and saute for 2-3 minutes. Add the chopped coriander
and mix well. Remove the bay leaves.
|
5. |
Allow
the mixture to cool completely. Divide into 12 equal parts
and keep aside.
|
6. |
To
make kachoris roll out each portion of the dough into a 2
inch diameter circle. Place one portion of the filling in
the centre of the rolled dough.
|
7. |
Surround
the filling with the dough by slowly streching it over the
filling.
Seal the ends tightly and remove excess dough.
|
8. |
Roll
each filled portion into a 2 1/2 inch diameter circle taking
care to ensure that the filling does not spill out.
|
9. |
Gently
press the centre of the kachori with your thumb. Repeat with
the remaining dough and filling.
|
10. |
Deep
fry the kachoris in hot oil over a slow flame till fgolden
brown.
The kachoris should puff up like puris.
|
11. |
These
kachoris take a long time to be cooked in the inside too.
Serve hot with tamarind chutney and hari chutney.
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