Pyaz Ki Kachori

This Kachori is a toast to Manisha of Mad Tea Party and Anita of Indian Food Rocks for making the blog duniya April fool!

Someone loves it I remember. Anita will certify fried balloons are good.

I swear these will set you on fire and off to heaven (pun intended). It is a gem of a recipe by Tarla Dalal once published in a Marathi magazine.

The picture was taken in the evening time and in a hurry when I had visitors and really doesn't do justice. I wish technology zoomed fast and you could smell and taste the food I present here. Mridula wishes it was possible :)!

Ingredients

For the cover:

2 cups all purpose flour
1/4 cup ghee/ butter
1/2 teaspoon salt

For the stuffing

2 cups fine sliced onion
1 teaspoon kalonji/ nigella seeds
2 teaspoon fennel
2 bay leaves
1.5 teaspoon finely sliced green chilies
2 tablespoon chickpea flour
2 teaspoon coriander seed powder
2 teaspoon red chili powder
1 teaspoon garam masala
3 tablespoon finely chopped cilantro
2 tablespoon oil
salt to taste
Oil for frying

First on a counter measure out the all purpose flour. Add ghee, salt and water and knead it to a soft dough. Let it stand still for 5 to 7 mins. Divide it into 12 parts and cover the dough with a damp napkin.

Meanwhile get the stuffing ready. Heat the oil. Add nigella seeds, fennel, bay leaves, green chilies and onions. Fry till onions turn brown. At this point add the chickpea flour, coriander powder, red chili powder, garam masala and salt. Mix for 2 mins, add in the chopped cilantro at this point.
Put off the heat. Remove the bay leaf. Let the stuffing cool. Dived it into 12 parts.

Now roll out 2 inch discs of the dough, put one part of the stuffing and gather together the edges to get a ball. Press the ball and roll out into a 2.5 inch disc. Make sure the stuffing does not peek out. Press the kachori in the center with the thumb. Fry until golden in hot oil on medium heat. Since the kachori is thick it takes some time to achieve the golden color. Make sure its fried well to allow cooking of the insides.

Serve with tamarind chutney and/or curd and top it with some shev.

This kachori sets one on fire so a glass of lassi is a great accompaniment. If you don't like much heat reduce the red chili powder and green chilies to your capacity.

It is a crowd pleaser and capable of crowning you a super chef.

Who can name the old hindi movie in which Deepti Naval wins the heart of FIL, Uttpal Dutt with bought out kachoris smuggled into the kitchen by a ever naughty Saeed Jaffery, saying that the bahu rani has made them? Bolo Bolo.