Pyaaz ki kachori

received_10208039250312818.jpeg

Made these utterly delicious, crispy, flaky, full of flavors Pyaaz ki kachori last week and that too twice. I was not sure about about the taste before making these as I have never tasted pyaaz ki kachori 🙊 The 1st time I made this, I used ginger garlic paste and I was not quite impressed with the taste. I personally feel, the filling tastes more like a sabzi if made using ginger and garlic. So next time, made it without ginger and garlic paste and it came out really nice.

I did go through a few recipes online before making these, and also asked my mom about it. Her cooking style is a lot different from mine and her tips really helps me cook some good food. I followed one of her tips while making the kachoris too (sharing it below).
This stuffing is one of the most easiest one, which uses just a few ingredients and still tastes awesome. For making the dough, I have used ghee and trust me when I say it made the kachoris even more delicious, so please try not to skip using ghee. You can only use refined oil too if you don’t feel comfortable adding ghee or use half ghee and half oil. Also use warm water to knead. We don’t have to make a soft dough like the one we make for chapatis. The dough of the kachori needs to be a little stiff, so add water just enough to bring the dough together. This will give you really crispy outer part.

received_10208039252152864.jpeg

I also really like using some extra hing in the stuffing. It gives an awesome flavor, but reduce the quantity if you are not too comfortable using the mentioned quantity. I have used coriander seeds and saunf too but not as tadka. I crushed them slightly using mortar pestle and added it after sauteing the onions for a few seconds. This was my mom’s tip. Try doing it and you will know the difference. I am sharing two pictures below for you to get an idea on how thick to cut the onions and also a picture of the final stuffing. Please excuse the poor quality of the pictures as they were taken at night. I made them for breakfast the 2nd time and prepared the filling at night. Lets move to the recipe now.

Ingredients:

For the dough:
2 cups Maida
Salt to taste
5 tbsp ghee or oil, I used 3 tbsp of ghee and 2 tbsp of rice bran oil
Warm water as needed to knead

For stuffing:
2 1/2 cups chopped onions
1/4 cup roasted besan (please roast besan carefully before preparing the stuffing, make sure its not burnt)
1 tsp jeera/Cumin seeds
1 tsp hing (use less if you don’t like strong hing flavor)
1 tsp red chilly powder (I used degi mirch)
1/2 tsp haldi
1 1/2 tsp amchoor powder
2 tsp saunf
2 tsp coriander seeds
Salt to taste
2 tbsp oil

Method:

Mix together maida, salt, ghee. Using warm water, bring together everything and form a hard stiff dough. Don’t knead the dough much at all, just bring them together. Cover with a wet cloth, let it sit and prepare the stuffing.

For the filling, chop the onions, a little thicker than usual. We don’t want finely chopped onions or even too thick. Heat oil in a wok, add jeera, let it crackle and add onions. Saute for a few seconds and add hing, crushed coriander seeds, crushed saunf, haldi and red chilly powder. Mix everything well. Keep the flame low. After a few minutes of sauteing, you will be able to smell the aroma of the stuffing. Add amchoor and salt at this point. Mix well and cook for 2 minutes. Add garam masala along with roasted besan. Mix everything really well and cook it for another 2 minutes. The filling is ready. Let the ixture cool a little before making the kachoris.

Now divide the dough into 12 equal portions and the stuffing too. Roll the divided dough into smooth balls and flatten it between your plam. Take one ball at a time, using rolling pin, flatten the balls into a circle, just as a size of a poori. Put one portion of the stuffing in the center, apply little water in the edges, bring the edges together and seal really nicely by pressing them. Now using your fingers, press the kachoris lightly in order to flatten them a little. Prepare all the kachoris similarly and keep them covered with wet cloth. Now heat oil in a wok, make sure the is neither too hot nor cold. If the oil is too hot, the kachoris will get cooked from outside but inside will remain uncooked. And if the oil is not hot enough, the kachoris will soak a lot of oil. The oil should be medium heated, and kachoris needs be cooked in low or medium flame in order to make it crispy. I prepared all the kachoris in low flame. Fry all the kachoris and serve with chutney of your choice.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. I would love to hear from you 🙂

Advertisements

WholeWheat Bhatura

image

I prefer wholewheat bhaturas anyday over maida bhaturas and they doesn’t tastes like pooris at all. Chole bhature is one of our favorite meals. These are easy to make and healthier than the maida ones. Though its deep fried but its totally ok to indulge in these items once in a while. Bhaturas generally use baking powder but I skip it totally when I make it for the two of us. But when I serve it to some guests, I do add it. I bind the dough using curd only (preferable fresh). If you don’t want to use wholewheat flour for the bhaturas, than you can use maida also and rest everything remains the same.

image

** Please make sure the oil is medium heated while frying the bhaturas. If the oil is too hot, the bhaturas will brown quickly and remain uncooked. If the oil is cold, the bhaturas will soak too much oil **

Lets check the recipe now.

Ingredients:

2 cups wholewheat flour/Atta
2 tbsp sooji
1 tbsp oil
1 tsp baking powder
Curd as needed to make dough
Salt to taste
Oil as needed to deep fry the bhaturas

Method:

Take atta, salt, oil, baking powder in a mixing bowl and start adding curd (just enough to make a dough). Bring together everything to form a soft dough. Make sure the dough is not sticky or its going to be tough rolling them. Once done, keep it covered for an hour or more.
After an hour, divide the dough into 10 equal parts and roll them to 5 to 6 inch discs. Fry them in hot oil and serve hot with chole, lemon wedges and sliced onions.

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates :

 

Wholewheat Oats Biscuits

image

My dear husband is too much occupied with his office these days and generally comes home by 10 😦 He is super hungry by that time, so I make sure to give him something which he can relish with his evening cuppa which he generally have at his desk. A few days ago, I tried my hands on these cookies and to my surprise they turned out awesome. This is the 3rd batch I have made. I pack this for him with a few other things as well 😀 My husband is not a sweet lover so I reduce the sugar level in everything I make or bake :mrgreen: I use 1/2 cup of sugar which gives you mildly sweet biscuits. I have used elaichi instead of vanilla essence as I totally love the flavor. Please note, each oven is different so baking temperature may vary. 

Ingredients:

1 cup wholewheat flour (I used Aashirwad)
1 cup oats ( I used quaker)
100 gms butter
1/2 to 1 cup sugar (per ur preference), I used 1/2 cup
1 tsp cardamom/elaichi powder
1/2 tsp baking soda
2 to 3 tbsp milk

Method:

Powder the sugar in a grinder. Take butter in a mixing bowl, add powdered sugar to it and beat till light and fluffy. Sieve together flour, oats, elaichi powder and BS. Start adding the sieved flour mix to the butter-sugar mix. The mixture will resemble bread crumbs. Now start adding milk to the crumbs. Use your hands now to bind the dough. No need to knead much. Please do not tempt to add more milk to the dough, the dough is meant to be crumbly.

Now divide the dough into lemon sized balls and give it the shape you desire. Since the dough is basically crumbly, the edge of the biscuits will not be smooth. Keep sealing the tears in the edges, bringing them together as you roll.
You can roll the dough like roti and use a cookie cutter also.

I am explaining in the pics below on how I do it.

I line a baking tray with aluminium foil and grease it with oil. Divide the dough into lemon sized balls and put it in the baking tray with some gap in between. I take a steel glass and press the cookie balls. They will stick slightly on the glass but using a fork, just remove them. Do not add much pressure, or it will break. The biscuits spread nicely, the edges do not break and the biscuits are equally leveled which helps in even baking.

Bake the cookies in a preheated oven at 180 degrees for 18 minutes.

 

 

Notes:

* Please make sure you shape them a little thin. It will not bake properly if you make it thick.

* If you do not like elaichi flavor, use vanilla essence.

* Increase the sugar quantity to 3/4 cup to 1 cup.

* Do not add more than 3 tbsp of milk.

Recipe adapted from: Divine taste

Please do try this out and share your feedback along with a picture on my Facebook page PicUrFood. Also, like it for regular updates 🙂