Onion Kachori: While making Kachori at home, it often remains soft or does not become that crispy, but if the right method is adopted from kneading the dough to filling and frying, then it is very easy to make perfect Kachori like the market. Today we will tell you a special method by which your onion kachori will be very crispy, flaky and delicious in taste. Then what are you waiting for? Quickly note down its easy and accurate recipe.
Ingredients for Onion Kachori
1 cup flour, ½ tsp carom seeds, 3 tbsp ghee, salt to taste, water, 2 tbsp coriander seeds, 1 tsp cumin, 1 tsp fennel, ¼ tsp salt
Ingredients for stuffing: 1 tbsp oil, 1 tbsp ghee, ¼ tsp asafoetida, 1 inch ginger – chopped, 2-3 fresh green chillies, 3 large onions 2 tbsp gram flour, ½ tsp turmeric powder, ½ tsp red chilli powder, salt to taste, ¼ tsp citric acid, 2 medium potatoes – boiled, ¼ tsp dry mango powder, 2 tbsp coriander leaves – chopped
How to make Onion Kachori?
Add flour, carom seeds, ghee, salt in a bowl and mix everything well once. Now, add water and knead a semi-stiff dough and keep it aside for 10-15 minutes.
Add coriander seeds, cumin, fennel in a pan and fry lightly. Remove them from the pan and let them cool. When it cools down, grind it coarsely.
Heat oil in a pan and add prepared masala, asafoetida, green chillies, ginger, onion and fry until golden. Now add gram flour, turmeric powder, red chilli powder, salt and fry till aroma comes out.
Then add mashed potatoes, mango powder and mix and cook for a minute. Now add chopped green coriander and turn off the flame. Keep it aside to cool.
Heat oil in a pan. Now take a ball of dough and spread it with your hands and keep it thick in the middle and thin at the edges. Then put one spoon of filling in it and close it and roll it lightly with a rolling pin.
Now deep fry them in medium hot oil until they become golden brown and crisp. Remove on absorbent paper and serve hot with chutney or tea.
Comments are closed.