This is that special Delhi wala pyaaz ki kachori, a crispy fried dumpling filled with spicy onion masala.
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Yield / Serves
For the filling :
Onion (chopped) - 1 cup
Nigella seeds (kalaunji) - 1/2 tsp
Fennel seeds (sauf) - 1 tsp
Green chillies (chopped) - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 th tsp
Besan (gram flour) - 1 tbsp
Coriander leaves (chopped) - handful
For the dough :
All purpose flour (maida) - 1 cup
Ghee - 2 tbsp
Oil (for frying)
To make the filling, heat a pan with some oil. Add the nigella seeds, fennel seeds and chopped green chillies. Then add the chopped onion and fry till translucent. Now add the salt, powdered masalas.
Saute and then add the Besan and saute till it is cooked. Finally add the coriander leaves, mix and leave aside to cool down.
For the dough, add ghee and salt to the flour. Knead a semi soft dough with required amount of water. Rest the dough for 10 minutes. Then divide the dough into 6 equal sized balls.
Flatten each ball with hand, put about 1.t tbsp of filling and seal the ends. Flatten the stuffed balls into thick kachoris, deep fry them in hot oil on a medium to low heat, serve.
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