Khasta Kachori

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida)

• 4 tbsp ghee (clarified butter) or oil

• Salt to taste

• Water (as needed for kneading)

For the Filling:

• 3 large onions (finely chopped)

• 2 green chilies (finely chopped)

• 1 tsp fennel seeds (saunf)

• 1 tsp cumin seeds (jeera)

• 1 tsp mustard seeds (rai)

• 1 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp amchur (dry mango powder)

• 1 tsp red chili powder (adjust to taste)

• 1 tsp turmeric powder

• 1 tbsp gram flour (besan)

• Salt to taste

• 2 tbsp oil

• Fresh coriander (optional, for garnish)

For Frying:

• Oil for deep frying

Instructions:

Preparing the Dough:

1. Mix the flour and ghee: In a large bowl, add the all-purpose flour, ghee (or oil), and salt. Rub the ghee into the flour until the mixture becomes crumbly.

2. Knead the dough: Slowly add water and knead the mixture into a soft, smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Preparing the Filling:

1. Sauté spices: Heat 2 tablespoons of oil in a pan. Add mustard seeds, fennel seeds, and cumin seeds. Let them splutter.

2. Cook the onions: Add the finely chopped onions and green chilies. Cook until the onions turn golden brown.

3. Add spices: Add coriander powder, cumin powder, red chili powder, turmeric, garam masala, and amchur. Cook for 2-3 minutes.

4. Add gram flour (besan): Sprinkle in the gram flour and cook for another 2-3 minutes. This helps absorb excess moisture.

5. Cool the filling: Once cooked, remove the mixture from heat and let it cool completely.

Assembling the Kachori:

1. Divide the dough: After the dough has rested, divide it into equal-sized small balls.

2. Stuff the kachoris: Roll each ball into a small circle (about 3-4 inches). Place a spoonful of the onion filling in the center. Pinch the edges together to seal the filling inside.

3. Flatten slightly: Gently press the filled ball into a flat disc. Be careful not to break the dough.

Frying the Kachoris:

1. Heat oil: Heat oil in a deep frying pan on medium heat.

2. Fry the kachoris: Gently slide the kachoris into the hot oil. Fry on medium-low heat until they puff up and turn golden brown on both sides.

3. Drain excess oil: Remove and place them on a paper towel to drain excess oil.

Serving:

Serve your hot Pyaaz Kachoris with tamarind chutney, mint chutney, or a spicy potato curry. They also taste great with a cup of masala chai!

Enjoy your delicious and crispy kachoris!