Pyaz Ki Kachori (Rajasthani)

For the dough
2 cups maida
1/4 cup melted ghee
1/2 tsp salt

For filling
2 cups onions (finely chopped)
1 tsp kalonji
2 tsp saunf
2 bay leaves
1 1/2 tsp green chillies (finely chopped)
2 tbsp besan
2 tsp coriander powder
2 tsp chilli powder
1 tsp garam masala
3 tbsp coriander (chopped)
2 tbsp oil
Salt to taste

For the dough:
Combine all ingredients in a bowl and knead into semi-soft dough using enough water. Knead well and keep covered under a wet muslin cloth.

For the filling:
Heat oil in a pan. Add kalonji, saunf, bay leaves, green chillies and onions and sauté till the onions turn light brown.
Add besan, coriander powder, chilli powder, garam masala and salt, and sauté for 3 minutes.
Add chopped coriander and mix well. Discard the bay leaves. Allow mixture to cool.
Divide into 12 equal portions and set aside.
Roll out each portion of dough into a 2” diameter circle. Place one portion of the filling in the centre. Surround filling with dough by slowly stretching it on all sides, over the filling, like in a potli.
Seal the ends tightly and remove excess dough.

Roll out each filled portion into a 21/2” diameter circle, taking care to ensure that filling doesn’t ooze out. Gently press centre of kachori with thumb. Repeat with remaining portions.
Deep fry kachoris in hot oil over slow flame till golden brown. The kachoris should puff up like puris. They take a long time to fry, so make sure the insides are well cooked.
Serve hot with chutney and chai.

Chicken Lollypops (Chinese)

1 dozen chicken wings
1/2 tbsp red chilli sauce
2 tbsp garlic (chopped)
1 tbsp coriander leaves (chopped)
1 tsp ajinomoto
1 tbsp pepper powder
2 tbsp corn flour
4 green chillies (chopped)
A pinch of red colour
1/2 tbsp lime juice
1/2 tbsp salt
1 egg
2 tbsp flour
1 tsp ginger (chopped)

Mix all ingredients in a bowl and marinate for 20 minutes.
Heat oil in a deep frying pan. Fry the wings on medium heat till they are crisp.
Serve hot with szechuan sauce.

Bajri-Methi Thepla (Gujarati)

1 cup wheat flour
1 cup millet flour
1 tsp coriander powder
1 tsp cumin powder
1 cup fresh methi leaves
2 tbsp oil
2 tbsp jaggery
Sour yoghurt to bind dough
Salt to taste
Oil for shallow frying
1/4 tsp turmeric powder
1 tsp chill powder
1 tsp ginger-garlic paste

Mix both types of flour with all dry spices, methi leaves and 2 tbsp oil. Bind semi-soft dough with some yoghurt. Do not add water. Divide the dough into 12-14 balls. Roll out five inch thin circles with a rolling pin. Shallow fry the theplas over medium flame, using very little oil. Drizzle oil around the edge of the thepla with a spoon.
Turn over and repeat process. When cooked perfectly, take off heat and serve hot with pickle and chai.