I love Indian chaat pakodis from the core of my heart. I do,have certain favourite amongst all, and onion Kachoris is one of them. I am big fan of onion Kachoris, especially when served with hot Aloo sabzi it makes the best combo in the world for me...:) :)
I gave learned this recipe from my mom.. And seen her preparing these Kachoris since my childhood. I have preperaed them quite a number of times now. Initially I was skeptical of trying them, but with all the tricks and tips from mom, I have now turned into pro at making onion Kachoris now...:D
The best part of these Kachoris is that it's very easy to prepare and can be stored for 2-3 days in an air tight container. It would not taste good beyond 2-3 days, as we using onion filling which might go bad depending upon the temperature.
I made them as. weekend brunch and once again, husband went in love with them. And said, his plan of dieting would never work till I would keep on making such scrumptious brunches over weekends.. :D happy happy happy...:):)
I will share the recipe to make them starting with the ingredients followed by the process
Ingredients
For dough
- 2 cups plain flour/ Maida
- salt to taste
- 2 tbsp of oil
- water to knead ( approx. 3/4 cup)
For Onion filling
- 3 medium onion roughly chopped
- 2 tbsp. gram flour/ Besan
- salt to taste
- 2 tbsp Coriander powder
- 1/4 tsp. cumin seeds
- 1/2 tsp. cumin powder
- 1 tsp red chilli powder
- 1/4 tsp. turmeric powder
- 1 and 1/2'tbsp of oil
- 2 pinches of as asafoetida
- some fresh coriander leaves chopped
- 1/2 tsp. fennel seeds
- 1 tsp Garam masala
- 1 tsp dry Mango powder
Oil for frying.
Process.
1. For preparing the dough. Take a big bowl. Add salt and oil, mix everything well.
2. Now using little by little water knead a firm dough.
3. Cover it with damp kitchen towel and let it rest for at least 15 minutes.
4. Let's proceed on making the filling. Take a pan, heat oil.
5. Add cumin seeds , fennel seeds and let it splutter.
6. Add asafoetida
7. Once done add chopped onions and add salt. Let the onions cooked till light golden brown.
8. Once done, add all gram flour along with rest of the seasoning ingredients ( coriander powder, Garam masala, red chilli powder, cumin powder, dry mango powder and turmeric powder).
9. Mix everything really well. And cook on low flame till gram flour is roasted nicely and moisture of onions is gone.
10. Once done add chopped coriander leaves. And let the mixture cool.
11. Once done. Let's start rolling the Kachoris.
12. Divide the dough in 8-9 equal size balls.
13. Roll in 2.5 to 2 inch diameter on a greased platform. Take a spoonful of the prepared filling and place in centre of the disc. Now,,very carefully take all the edges and seal them as we do for any stuffed parantha.
14. Once done Very carefully, starting from the centre press out with help of tour finger tips toward the edges. This way we are deflating the air inside the disc, also the filling would be spread evenly.
14. Now, roll this very carefully on approx. Diameter of 2 inch.
15. In medium hot oil, fry till nice golden brown.
16. Your Kachoris are ready. Serve with any Aloo sabzi, green chutney or even tomato ketchup.
Few imp. Points.
1. While making the dough, ensure not to add too much of water. Add minimum water to make the dough.
3. While making the filling ensure there is no moisture in the onions. Else while frying the Kachoris will burst.
4. The reason why we are adding Besan/ gram flour to the Kachoris is not only to add a little binding factor to the filling, but it will also add a nutty and rustic flavour to the same. Also, Besan will soak all the excess moisture if any from the onions.
5. While frying, DO NOT cook the Kachoris At very hot oil. This way your Kachoris will cook I very less time, but they will be more like Pooris ( soft and Chewy) whereas if you'll be little patient and cook it on medium hot oil on medium flame they will be like Actual Kadhoris ( crisp and cruchy)..
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Thanks for visitng. :) Happy cooking..<3
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