Wednesday, July 16, 2014




For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Oil for frying
·         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.
·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
·         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.
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.
·         Allow the mixture to cool completely.
·         Divide into 12 equal parts .
·         Place one portion of the filling in the centre of the rolled pori
·         Surround the filling with the dough by slowly streching it over the filling.
·         Seal the ends tightly and remove excess dough.
·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
·         Gently press the centre of the kachori with your thumb.
·         Repeat with the remaining dough and filling.
·         Deep fry the kachoris in hot oil over a slow flame till golden brown.
·         The kachoris should puff up like puris.
These kachoris take a long time to be cooked in the inside too.
·         Serve hot with sweet chutney and green chutney

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