Ingredients Step-by-Step for onion kachori:
●3.0 Tbsp(26.0 gm) Wheat Flour (Whole)
●1.0 Tbsp(10.0 gm) Suji
●1.0 Chopped Tbsp(8.0 gm) Onion
●1.0 Tsp(3.0 gm) Besan
●1/4 Grated Tsp(0.47 gm) Ginger
●1/4 Tsp(0.59 gm) Jeera
●0.13 Tsp(0.37 gm) Hing
●1/4 Tsp(1.0 gm) Salt
●1.0 Tsp(3.0 ml) Oil
●1.0 Tbsp(8.0 ml) Oil
●15.0 Ml(15.0 ml) Water
FOR DOUGH:
●In a bowl, mix 2 tbsp wheat flour, 1 tbsp suji, 1 tsp oil and water to knead a dough.
FOR STUFFING:
●Add 1 tbsp chopped onion, 1/4th tsp jeera, 1/8th tsp hing, 1/4th tsp grated ginger, 1 tsp besan and 1/4th tsp salt, 1/2 tsp mango powder and mix.
FOR KACHORI:
●Divide the dough into 4 balls, fill in the stuffing and seal it.
●Heat oil for frying and deep fry the kachori till golden brown and cooked completely.
●Serve hot onion kachoris with chutney or an accompaniment of your choice.
•For instance freshness you can add lemon,coriander.
•For tangy+Spicy combo make Imlie and chilli chutney.
RECIPE FOR IMLIE CHUTNEY:
INGREDIENTS:
●2 to 3 - red chillies
●1/2 tbsp - tamarind
●Salt as required1 tbsp
●onion chopped
●1 tsp - oil
●1/2 tsp - mustard
●1/2 tsp - urad dal
●few curry leaves
HOW TO MAKE CHUTNEY:
●Grind into a smooth paste, red chillies, tamarind and salt with water.
●Transfer to a bowl.
●Temper with the the tempering ingredients and add onion.
●Fry till golden brown and mix it to the chutney.
●Mix well and enjoy as an accompaniment with KACHORI's
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