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Chetna Makan's Onion Kachori
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200g plain flour, plus extra for rolling
½ tsp salt
¼ tsp cumin seeds
3 tbsp ghee or sunflower oil
6 tbsp water
For the filling
2 tbsp sunflower oil
1 tbsp fennel seeds
3 onions, thinly sliced
1 green chilli, finely chopped
2 tbsp Cooks’ Ingredients Gram Flour
1 tbsp ground coriander
1 tsp chilli powder
1 tsp Cooks’ Ingredients Garam Masala
½ tsp salt
½ x 25g pack coriander, finely chopped
300ml sunflower oil for frying
Spicy mango chutney, to serve
1 Place the flour in a large bowl with ½ tsp salt, the cumin seeds and ghee or oil. Rub the ghee into the flour until you get breadcrumb texture. Gradually add 6 tbsp water and bring it together into a soft dough (you may need a little more or less water). Knead for a few seconds then cover and let it rest for 15-20 minutes.
2 For the filling, heat the oil in a large frying pan and add the fennel seeds. Once they start to sizzle add the onions and chilli and cook gently for 10 minutes, until lightly golden. Stir in the gram flour, spices, ½ tsp salt and coriander, cook for 1-2 minutes, then set aside to cool to room temperature.
3 Divide the dough into 10 equal portions. Roll each portion into a 10-12cm round. Take 1 tbsp or so of the onion mixture and place it in the middle of the circle. Bring the dough together and seal the circle. Now press it with your fingers so the filled circle is around 8-10cm in diameter.
4 Heat the oil in a small, deep frying pan and once hot, fry the kachoris in batches for 2-3 minutes on each side, until crisp and golden and piping hot inside. Rest on some kitchen roll to absorb any extra oil and serve warm with spicy mango chutney.
Typical values per serving:
This recipe was first published in October 2020.