Foxtail Millet Kachori (with Spiced Onion and Potato Filling)

Ingredients

• foxtail millet flour — 40 g
• refined wheat flour (maida) — 60 g
• ajwain seeds — 2 g
• water (as required, for the dough)
• oil (as required: a little in the dough and the filling, plus oil for frying)
• onions — 4 big (chopped (stuffing))
• cumin seeds — 1 tsp
• fennel seeds — 1 tsp
• coriander powder — 1 tsp
• green chillies — 4 no.
• red chilli powder — 1 tsp
• turmeric powder — 1/2 tsp
• garam masala — 1/2 tsp
• roasted Bengal gram flour (besan) — 2 tsp
• boiled potato — 2 no. (mashed)
• salt (as required)

Method

1. For the filling, heat a little oil in a pan, add the cumin and fennel seeds together and fry them for 2 minutes.
2. Add the onions, green chillies, turmeric, chilli powder, salt, garam masala, coriander powder, roasted besan and mashed potato, and cook the filling for 6 minutes.
3. When it has cooled, roll the filling into lemon-sized balls and keep them aside.
4. For the dough, mix both flours with the ajwain and a little oil. Work in water slowly and knead to a firm dough that still bends without cracking. Cover it and let it rest.
5. Roll a piece of dough into a small round, set a ball of filling in the centre, draw the edges up over it and pinch them shut, removing any extra dough at the top.
6. Press the top down and roll the kachori lightly to a medium thickness.
7. Heat oil for frying, then turn the flame low. When the oil is only just hot enough, slide the kachoris in and nudge them with a ladle as they puff.
8. Turn them once the underside is pale gold, then keep frying on low to medium heat, turning often, until crisp and golden all over (7 to 9 minutes in all). Drain on paper and serve with tomato or chilli sauce.