JODHPURI PYAAZ KI KACHORI
Its mahasaptami today, if i were in Calcutta, i wouldve been getting ready for the day like a typical bengali.. But being in Bangalore has just made this day so dull.. Hence today morning thought of making something nice and spicy which could uplift my mood.. This dish is a speciality of Jodhpur, Rajasthan, the land of sand, camels, colours and great people.. Though i havent spent much time in Rajasthan but i very well know about this dish.. With the coming festive season, thought to share this great delicacy with you!! Though this recipe is taken from some other website but i have made some alterations as per my taste..:)
Makes 6 kachoris
Ingredients:
For the outer crust-

• Plain flour- 1 cup
• Melted ghee- 1/4 cup
• Salt- 1/2 tsp

For the yummy onion filling-

• Finely chopped onions- 1 cup
• Fennel seeds(saunf in hindi)- 1 tsp
• Nigelle seeds(kalonji in hindi)- 1/2 tsp
• Coriander seeds- 1/2 tsp
• Bayleaf(tejpatta in hindi)- 1
• Finely chopped green chillies- 1
• Bengal gram flour(besan in hindi)- 1 tbsp
• Coriander powder- 2 tsp
• Red chilli powder- 2 tsp
• Garam masala- 1 tsp
• Chopped corriander leaves- 3 tbsp
• Oil- 1 tbsp
• Sugar- 1 tsp
• Salt to taste
• Oil for deep frying

Method:
For the outer crust-

• Combine all the ingredients and make a semi soft dough using warm water.
• Keep kneading for 8-10 mins making sure no lumps remain.
• Divide the dough into 6 equal parts and roll them into a ball.
• Cover it with a dampened muslin cloth and keep aside.

For the onion filling-

• Heat oil in a pan. Add coriander seeds, nigella seeds, fennel seeds, green chillies, bayleaf and onions and saute till the onions become translucent.
• Add the bengal gram flour, coriander powder, red chilli powder, garam masala, sugar and salt and saute for another 4-5 minutes on low flame.
• Remove the bayleaf and add the coriander leaves and mix well.
• Let the mixture cool completely and divide into 6 equal portions.

Then,

• Roll out each dough ball into a circle(using a little plain flour and not wheat flour) into 2" diameter cicle.
• Put one onion portion in the centre of the rolled dough circle.
• Bring the ends together amd seal the ends tightly, using a little water.
• Dab some flour again and lightly roll the filled dough into a 2" diameter circle.(make sure its done lightly else the filling would come out).
• Gently press the centre of the kachori with the thumb so that an impression is formed.
• Heat oil in a wok and deep fry the kachori on slow flame.
• Fry till the outer crust becomes puffy like a puri and becomes golden brown.
• Repeat with the other kachoris.
• Serve hot with tamarind-date chutney, green coriander chutney or plain yoghurt.

Note: The kachoris should be deep fried on low flame else the thick crust and the inside would not be cooked well.
Variations: Pyaaz kachori chaat can also be made with these kachoris.
Simply keep the kachori on a plate, top it well with fresh beaten yoghurt, green corainder chutney, tamarind chutney, red chilli powder and "sev"!

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