Preparation Time: 20-25 minutes
Preparing the Dough: Mix Flour and Ghee: In a large mixing bowl, combine all-purpose flour, ghee (or oil), and a pinch of salt. Rub the ghee into the flour until it resembles breadcrumbs. Knead the Dough: Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest for 20-30 minutes.
Preparing the Filling: Heat Oil: In a pan, heat 2 tablespoons of oil. Add fennel seeds, cumin seeds, and mustard seeds, and let them splutter. Sauté the Onions: Add finely chopped onions and green chilies. Sauté the onions until they become soft and golden brown. Add Spices and Besan: Add turmeric powder, red chili powder, coriander powder, and salt. Stir well and cook for 1-2 minutes. Sprinkle gram flour (besan) and mix thoroughly. Cook until the besan is lightly toasted and raw smell goes away. Finish the Filling: Add garam masala, amchur (or lemon juice), and chopped coriander leaves. Mix everything well and let the filling cool.
Shaping the Kachori: Divide the Dough: Divide the dough into small, equal-sized balls. Flatten the Dough Balls: Take one dough ball and roll it out into a small disc (about 3-4 inches in diameter). Add the Filling: Place 1-2 tablespoons of the onion filling in the center of the rolled-out disc. Seal the Kachori: Bring the edges of the dough together to seal the filling. Pinch off any excess dough at the top and gently flatten the filled ball.
Frying the Kachori: Heat the Oil: Heat oil in a deep frying pan or kadhai over medium heat. Fry the Kachoris: Once the oil is hot, gently slide the kachoris into the oil. Fry them on medium heat until they turn golden brown and crisp, flipping occasionally. This should take about 6-8 minutes per batch. Drain the Kachoris: Remove the fried kachoris and drain them on a paper towel to remove excess oil.
