Baked Pyaaz Kachori

Method

1. 1Make dough: mix flour, salt, 3 tbsp oil; rub into a crumb; add water and squash and fold firm. Rest 25 minutes.
2. 2Heat 1 tbsp oil, crackle fennel, cumin, coriander seeds and nigella; add onions and cook 10 minutes till soft, not browned.
3. 3Add chilli, garam masala, amchur, besan and salt; cook 4 minutes till the besan toasts and the moisture dries.
4. 4Off heat, fold coriander in and cool the filling.
5. 5Divide dough into 12 balls; flatten each into a disc, place a spoon of filling, gather edges and seal — flatten gently into a kachori.
6. 6Brush with oil, bake at 200C for 28 minutes till deeply golden; serve with both chutneys.