Egg Stuffed Pyaaz Kachori

Instructions

1. 1

   Prepare Eggs and Dough

   • Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Drain, peel under cold running water, and set aside to cool completely. Once cool, slice each egg in half lengthwise.
   • In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, and 0.75 tsp of salt.
   • Pour in the melted ghee. Using your fingertips, rub the ghee into the flour until the mixture resembles coarse breadcrumbs. This step is crucial for a flaky crust.
   • Gradually add lukewarm water and knead for 3-4 minutes to form a firm, smooth dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Onion Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the cumin seeds, crushed fennel seeds, crushed coriander seeds, and asafoetida. Sauté for 30-40 seconds until fragrant.
   • Add the finely chopped onions and green chilies. Cook for 5-7 minutes, stirring occasionally, until the onions are soft and translucent.
   • Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
   • Lower the heat and add the gram flour. Roast for 2-3 minutes, stirring continuously, until it becomes aromatic.
   • Add the red chili powder, turmeric powder, dry mango powder, garam masala, and the remaining 1 tsp of salt. Mix well and cook for 1 minute.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely.
3. 3

   Stuff and Shape the Kachoris

   • Once the dough has rested, knead it lightly for 30 seconds. Divide it into 8 equal portions and roll them into smooth balls.
   • Take one dough ball and flatten it with your fingers into a 3-4 inch circle. Keep the edges thinner than the center.
   • Place about 2 tablespoons of the cooled onion filling in the center.
   • Gently press one half of a boiled egg, cut-side down, into the filling.
   • Bring the edges of the dough together, pleating as you go to enclose the filling. Pinch the top to seal it tightly and remove any excess dough.
   • Carefully flatten the stuffed ball between your palms to form a disc about 2.5-3 inches in diameter. Ensure there are no cracks.
4. 4

   Fry the Kachoris

   • Heat the oil for deep frying in a kadai or deep pan over low heat. The oil should be just warm, not hot. To test, a small piece of dough should rise to the surface slowly.
   • Gently slide 2-3 kachoris into the oil, sealed side down. Do not overcrowd the pan.
   • Fry on low heat for 8-10 minutes. They will slowly puff up. Flip them occasionally for even cooking.
   • Once they are firm and light golden, increase the heat to medium. Continue to fry for another 4-5 minutes, turning as needed, until they are crisp and a deep golden brown.
   • Remove with a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
   • Serve hot with tamarind chutney and green chutney.