Pyaz Kachori

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the all-purpose flour and salt in a large bowl.

   Ca. 1 min.

2. 2

   Add the melted ghee to the flour mixture and rub it in with your fingertips until the mixture resembles coarse crumbs.

   Ca. 3 min.

   Kokkens note: This step is crucial for achieving a flaky texture.

3. 3

   Gradually add water and knead to form a firm but pliable dough; cover and let it rest for 15 minutes.

   Ca. 5 min.

   Kokkens note: Do not over-knead the dough. The dough should be firm enough to hold its shape.

4. 4

   Meanwhile, heat a small amount of oil in a pan over medium heat.

   Ca. 1 min.

5. 5

   Add the fennel seeds, coriander seeds, and cumin seeds; sauté until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the spices.

6. 6

   Add the chopped yellow onion, grated ginger, and chopped green chili to the pan; cook until the onion turns translucent.

   Ca. 5 min.

   Kokkens note: Cook the onions down well to remove excess moisture.

7. 7

   Stir in the turmeric powder, red chili powder, garam masala, amchur powder, and salt; cook for 1 minute.

   Ca. 1 min.

8. 8

   Add the chickpea flour and cook for another 2-3 minutes, stirring constantly, until the raw smell disappears.

   Ca. 3 min.

   Kokkens note: The chickpea flour helps absorb moisture and bind the filling.

9. 9

   Remove the filling from heat and stir in the fresh coriander; let it cool completely.

   Ca. 10 min.

   Kokkens note: Ensure the filling is cool before stuffing to prevent the dough from tearing.

10. 10

    Divide the dough into 8 equal portions and roll each into a small disc.

    Ca. 3 min.

11. 11

    Place a spoonful of the cooled onion filling in the center of each disc.

    Ca. 2 min.

12. 12

    Bring the edges of the dough together to seal the filling, forming a ball, then gently flatten it slightly.

    Ca. 3 min.

    Kokkens note: Ensure a tight seal to prevent the filling from coming out during frying.

13. 13

    Heat the vegetable oil in a deep pan or kadai over medium-low heat.

    Ca. 5 min.

    Kokkens note: The oil should not be too hot, or the kachoris will brown too quickly on the outside and remain raw inside.

14. 14

    Carefully slide the kachoris into the hot oil, frying them in batches without overcrowding the pan.

    Ca. 10 min.

15. 15

    Fry the kachoris, turning occasionally, until they puff up and turn golden brown and crispy on all sides.

    Ca. 10 min.

    Kokkens note: Low and slow frying is key for perfectly cooked, flaky kachoris.

16. 16

    Remove the fried kachoris with a slotted spoon and drain excess oil on paper towels.

    Ca. 1 min.

17. 17

    Serve hot with tamarind chutney or green chutney.