Pyaaz Kachori

Make the dough: mix all-purpose flour with a pinch of salt and ghee. Rub the ghee into the flour until it resembles breadcrumbs. Add water gradually and knead into a firm, smooth dough. Cover and rest for 20 minutes.

Prepare the onion filling: heat 2 tablespoons of oil in a pan. Add fennel seeds and crushed coriander seeds. Let them sizzle for 30 seconds.

Add chopped onions, green chillies, and grated ginger. Cook on medium heat for 10–12 minutes until the onions are soft and lightly golden.

Add besan and stir continuously for 3–4 minutes until the besan is cooked and the mixture is dry and fragrant.

Add turmeric, crushed red chillies, amchur, and salt. Mix well and cook for 2 more minutes. Add chopped coriander leaves, mix, and cool completely.

Divide the dough into 12 equal portions. Roll each into a small disc about 8 cm in diameter.

Place a generous tablespoon of the onion filling in the centre of each disc. Bring the edges up and seal tightly, pinching to close. Gently flatten into a thick disc.

Heat oil in a deep kadai to 150°C — lower than usual for kachoris. Slide in 3–4 kachoris at a time.

Fry on low-medium heat for 10–12 minutes, turning occasionally, until the kachoris are deep golden brown and crisp all over. Slow frying ensures they cook through without burning.

Drain on paper towels. Serve hot with green coriander chutney and tamarind chutney.