Pyaaz Kachori

1. To prepare the dough, combine all the ingredients in a deep bowl and crumble. Knead for about 4 to 5 minutes or until you get a semi-soft dough.
2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes. 
3. To prepare the onion filling, heat oil in a broad non-stick pan, add nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté on a medium flame for 5 minutes. Stir in besan, coriander powder, chilli powder, garam masala and salt and roast over a medium flame for 2 minutes.
4. Remove the mixture from the flame and stir in coriander leaves. Discard the bay leaves.
5. Divide the mixture into 12 equal portions.

To make kachoris:

1. Roll out each portion of the semi-soft dough into a circle of about 2.5 inches in diameter.
2. Place one portion of the onion filling in the centre.
3. Bring together all the sides, seal it tightly and remove any excess dough.
4. Roll again into a circle of about 3 inches in diameter, while ensuring that the filling does not spill out.
5. Gently press the centre of the kachori with your thumb.
6. Repeat steps 1 to 5 to make 11 more kachoris.
7. Heat oil in a kadhai and deep-fry 6 kachoris at a time over on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes or until brown and crispy.
8. Drain on an absorbent paper and enjoy with your favourite condiment.

Trivia

Some onions are so sweet they can be eaten like apples.