KHASTA KACHORIS-WITH ONIONS AND BENGAL GRAM FLOUR FILLING!!!

Kachoris- perfect for any evening snack and if its raining what better way to make your evenings best.This is a deep fried spicy snack indulging in it once in a while is a pardonable offence.Kachoris are prepared with refined flour usually with a stuffing of various kinds like lentils,onions and even potatoes with varied spices,In some places like Rajasthan it is served with a potato curry or chick-peas curry.Heres the recipe with onion filling "Piyaz ki Kachori":

Resting Time for the Dough is app 1/2 hr - 1 hr
Frying time for the Kachoris - 20 mins for each batch app.
Cooking Time for the Filling is app 15 mins
Yields - 15
Ingredients:
For Dough:

• All purpose flour / Maida - 2 cups
• Oil/ Ghee - 1/4 cup ,
• Salt - 1/2 tsp
• Water for kneading 

Method to prepare the dough: 

• Mix the flour and salt, Add the oil/ghee and mix till you get a bread crumbs texture. 
• Slowly add water and make a soft dough. Knead well for about 8 minutes. 
• Cover and keep aside to rest for atleast half hour. 

Special Tips / Notes for the dough:
1.Keep the dough covered at all times, if not it will dry up and not puff up when frying. If the dough is made right wet cloth can be used if not just a towel.

 2.The dough could spring back for many reasons:

•  Dough is too cold (If wet cloth is used) 
• Dough is not soft enough.
• Not kneaded for enough time. 
• Oil is less. 
• Not rested enough.

 Ingredients for filling:

• 2 cups onions, finely chopped 
• 1 teaspoon nigella seeds (kalonji)
• 2 teaspoons fennel seeds (saunf) 
• 2 bay leaves 
• 1½ teaspoons green chillies, finely chopped 
• 2 tablespoons Bengal gram flour (besan) 
• 2 teaspoons coriander (dhania) powder 
• 2 teaspoons chilli powder 
• 1 teaspoon garam masala 
• 3 tablespoons chopped coriander 
• 2 tablespoons oil 
• salt to taste

Method to make the filling:

• Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour. 
• Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes. 
• Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely. 
• Divide into 12 equal portions and keep aside.

To Make Kachori's :

• Make a small ball from the dough. Roll out into a 2 inch diameter circle. Or flatten the ball using your fingers having the center thick and sides little thin. 
• Place about 1.5 tsp of the filling in the center of the rolled dough. 
• Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins. 
• Then using your palm, flatten the balls by lightly pressing it, as using the rolling pin will make the filling come out. (See notes below). Keep aside covered. Repeat with the remaining dough. 

• Meanwhile heat some oil for deep frying. The oil should not become smoking hot. Test to see if the temperature is right by dropping a tiny ball of dough and see if it is rising slowly to the top. 
• Drop the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time and fry them. 
• After it rises up (about 2 minutes), turn it over. 
• Cook for about 6 to 10 minutes till the side down gets a golden brown color.
•  Turn and cook the other side for another 6 minutes or till its golden brown in color.
•  Remove when done, cool and store in airtight container.
•  Serve with coriander chutney and tamarind chutney.

This post is linked to Mr.Linky,Medha,Srivalli's Indian Cooking Challenge.