Pyaz Kachori

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 1 мин

2. 2

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

   Около 3 мин

   Совет повара: 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.

   Около 5 мин

   Совет повара: 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.

   Около 1 мин

5. 5

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

   Около 1 мин

   Совет повара: 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.

   Около 5 мин

   Совет повара: 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.

   Около 1 мин

8. 8

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

   Около 3 мин

   Совет повара: 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.

   Около 10 мин

   Совет повара: 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.

    Около 3 мин

11. 11

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

    Около 2 мин

12. 12

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

    Около 3 мин

    Совет повара: 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.

    Около 5 мин

    Совет повара: 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.

    Около 10 мин

15. 15

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

    Около 10 мин

    Совет повара: 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.

    Около 1 мин

17. 17

    Serve hot with tamarind chutney or green chutney.