Wednesday, December 4, 2013

Onion Kachori/Pyaz ki Kachori



The International Food Challenge chose to cook up some Indian fare for this month. Indian cuisine has a wide variety of regional spread. The recipes are chosen from the Marwad Cuisine and is hosted by Manjula.

We had many recipes to try from. Though I would have loved to try all the recipes, I chose to make one kachori and one halwa. I do plan to try out some other recipe, maybe a little later.




Kachori is one of my favourite snack items and I never miss to have one when we go out to chaat shops. There was this particular shop in Hyderabad, which sold really delicious kachoris. And though the shop was not very near to our house, most weekends, we would go all the way to that shop specifically to have the kachoris. The kachoris were very spicy though and my kids never had them.

So now when I got a chance to try them at home, I did not want to miss it. Also, I made them medium spicy so that my kids also could taste them. So adjust the red chilly powder according to your spice level tolerance. I was pretty happy with my first attempt on Kachoris.



Makes around - 6 t0 8 kachoris
What you'll need
  1. All Purpose Flour/Maida – 1.5 cup
  2. Salt to taste
  3. Oil – 2.5 tbps
  4. Water to knead

For the filling
  1. Onion – 2 Medium sized, finely chopped
  2. Fennel – ½ tsp
  3. Coriander Powder – ½ tsp
  4. Cumin Powder – ¼ tsp
  5. Red Chilly Powder – ½ tsp
  6. Coriander Leaves – 2 tbsp, finely chopped
  7. Salt to taste
  8. Oil – 2 tsp

Oil to Deep fry

Method
To make the dough
  1. In a wide bowl, add the flour, salt and oil and rub well with your fingers until everything is well incorporated.
  2. Now add water little by little and knead into a semi soft, non sticky dough.
  3. Knead for 7 to 8 mins to make the dough smooth and pliable.
  4. Cover with a muslin cloth, so that it doesn’t dry up and keep aside.

To make the filling
  1. Heat a Kadai with 2 tsp oil.
  2. Add fennel seeds, next add the onions and sauté till brown.
  3. Next add the spice powders, salt and mix well. Saute for another minute.
  4. Remove from heat. Add the chopped coriander leaves and mix.
  5. Allow to cool completely.

To make the kachori
  1. Pinch out a big lemon sized ball of the dough, roll out the dough into a small disc.
  2. Place a tbsp of the filling in the centre and gather the edges, to seal the filling and remove any excess dough.
  3. Roll out this into a small discs, very gently, taking care that the mixture doesn’t come out.
  4. Repeat this with the remaining dough.
  5. Heat oil for deep frying, make sure oil is not smoking hot, it should be only medium hot.
  6. Deep fry the kachoris in batches of 2 or 3, cook on low flame for about 10 to 15 minutes.
  7. Drain and serve with chutneys of your choice or as it is.



Note:
  1. Deep frying on low flame for a long time is the key to getting crisp and perfectly cooked kachoris. So don’t hurry and cook on high flame. The kachoris will turn dark from outside and will not be cooked from inside.



14 comments:

Chandrani Banerjee said...

Onion kachori looks yumm. Inviting platter.

Laxmi Priya said...

looks too good..a new recipe to me..

Rafeeda AR said...

the kachoris looks really yum...

anusha praveen said...

looks scrummy Kaveri cant take my eyes off the screen :)

Manjula Bharath said...

wow so very delicious halwa and kachori :) they are tempting me !!

Hema said...

Yummy kachoris and love the simple onion filling..

Ramya Venkat said...

Perfectly prepared sis

Roshni said...

kachoris look yummm

Yes Cook said...

Perfectly made crunchy yummy kachoris.
Thanks for sharing.

Hamaree Rasoi said...

Delicious and wholesome looking kachoris.
Deepa

nayana said...

Great combo, I too made the kachoris and just love them....

Sona S said...

Kachoris have come out beautifully dear, nice pics and presentation.

Sanoli Ghosh said...

So delicious onion kachori, you made it very perfectly Kaveri.

Jaleela Banu said...

tempting kachori

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