Preparation time is 35minutes
Cook time is 40minutes
Total time is 1hours 15minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
10
- 1L vegetable oil, divided, save 6 tbs for later
- 3 medium red onions, peeled and sliced, divided
- 2teaspoons garlic and ginger paste
- 1/2teaspoons garam masala
- 2teaspoons cumin
- 1teaspoons ground coriander
- 1 medium green chilli, diced
- 1teaspoons lemon juice
- 240grams plain flour, save some for dusting
- 1/2teaspoons cumin seeds
- 50grams mango chutney (to serve)
Description
Kachori pastry is stuffed with spicy peas and rich caramelised red onions in this easier than it looks recipe.
Method
Step 1 of 3
Heat 2 tablespoons of oil in a large pan on medium high heat and cook the onion for 15 minutes until caramelised. Add the garlic and ginger paste and chilli and cook for 2 minutes. Stir in the cumin, ground coriander, garam masala and lemon juice and cook for 1 minute. Remove from the heat and roughly mash with a fork and set aside.
Step 2 of 3
Add the flour to a large bowl with the cumin seeds and add the rest of the oil and 140ml of water. Mix until you have a smooth dough. Rest, covered for 15 minutes. Divide the dough into 15 pieces and flatten into discs. Place a spoonful of onion filling in the middle of each and seal the edges around it. Roll into balls, flatten into discs and set aside.
Step 3 of 3
Heat oil in a large, deep pan. Drop the dough into the oil carefully, working in batches. Deep fry for 1-2 minutes on each side until crisp, golden and puffed up. Drain on kitchen paper and serve with mango chutney and chopped onions on scattered on top.
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