Mix the flour and salt, gradually. Add the ghee and mix until a crumb like texture is achieved.
Slowly add the water and make a soft dough. Knead well. Cover and keep aside for at least half an hour.
Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions. Saute till the onions turn light brown in colour.
Add the gram flour, coriander powder, chilli powder, garam masala and salt and saute for 2 to 3 minutes.
Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
Divide into 12 equal portions and keep aside.
Make a small ball from the dough. Flatten the ball using your fingers, leaving the centre thick, and sides a little thin.
Place about 2 tsps of the onion filling in the centre of the rolled dough. Cover the filling with the dough by slowly stretching it over the filling. Seal the ends and remove excess dough. Repeat with all the balls and keep aside for 5 -7 mins.
Then using your palm, flatten the balls by lightly pressing it. Keep aside covered. Repeat with the remaining dough.
Meanwhile heat some oil for Deep Frying. The oil should not become smoking hot. Fry the kachoris in batches of 3-4 gently into the oil. It should rise up slowly. If you don't want to use lot of oil, use just enough for two or three at a time.
After it rises up (about 2 minutes), turn it over. Cook for about 6 to 10 minutes till the side down gets a golden brown colour.
Turn and cook the other side for another 6 minutes or till its golden brown in colour.
Remove when done, cool and store in airtight container.
Serve with tamarind chutney or coriander chutney.
Recipe courtesy: Priya Easy N Tasty Recipe
Bawarchi of the Week
Subbalakshmi Renganathan is an expert in traditional Tamil cooking who inspires everyone through her simple, innovative blog.