Recipe of Speedy Spicy Onion Kachouri
Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Recipe of Super Quick Homemade Spicy Onion Kachouri. One of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spicy Onion Kachouri, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Onion Kachouri delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy Onion Kachouri is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy Onion Kachouri estimated approx 35 minutes.
To get started with this particular recipe, we must prepare a few ingredients. You can have Spicy Onion Kachouri using 21 ingredients and 9 steps. Here is how you can achieve it.
#rakhi #cookpadindia #Spiceweek4 #fennelseeds #Onion Kachori is a kind of Rajasthani Kachori, filled with a spicy onion filling. It is a spicy snack food from Jodhpur. Popularity of this snack dish increased in other parts of North India also.
Ingredients and spices that need to be Prepare to make Spicy Onion Kachouri:
- For making dough :
- 2 bowls all-purpose flour
- 1/4 bowl melted ghee
- to taste Salt
- as required Water
- For making stuffing :
- 2 bows of chopped onion
- 2 tbsp cooking oil
- 1 Bay leaf
- 1 tsp kalonji
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 2 tbsp besan
- to taste Salt
- 1/4 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1/4 tsp mango powder
- 1/4 tsp coriander seeds powder
- 1/2 tsp garam masala
- Others:
- as required Cooking oil for deep frying
Instructions to make to make Spicy Onion Kachouri
- Mix all the ingredients for making dough in a mixing bowl. Make a soft dough by adding water slowly. Knead it for 2-3 minutes and keep aside for 15 minutes covered with a muslin cloth.
- Now heat oil in a wok. Add bay leaf kalonji, cumin seeds, fennel seeds and when seeds splutter put finely chopped onions and fry till golden brown colour.
- Now add besan, salt, red chilli powder, turmeric powder, garam masala, coriander seeds powder, mango powder. Mix and Roast for one minute Switch off the flame. Add chopped coriander leaves and mix.
- Divide this stuffing in 10 equal parts.
- Now divide the dough also in 10 parts and make balls.
- Roll the balls in 2&1/2 inch diameter. Place the stuffing ball over it and cover it by bringing the edges to centre. Remove excess dough if any. Roll it again carefully in 2&1/2 inch diameter. Like wise make all the kachoris.
- Heat oil in a wok. Deep fry kachoris 4 at a time on low flame by flipping it off and on till golden brown colour. Fry all kachoris.
- Remove kachoris on an absorbant sheet.
- Serve hot with chutney of your choice.
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