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.