Pyaaz Ki Kachori प्याज़ की ख़स्ता कचोरी Jodhpur style Pyaz Kachori

For Kachori Dough

• In a bowl add refined flour, carom seeds, ghee, salt and mix everything once properly.
• Now add water and knead a semi hard dough and keep aside for 10-15 minutes to rest.

For Powder Masala

• In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly. Remove and let them cool.
• Once cooled, grind it into a coarse powder. Keep aside for further use.

For Filling

• In a pan heat oil, ghee and add the prepared masala, asafoetida, green chillies, ginger, onion and saute until translucent or soft.
• Now add gram flour, turmeric powder, degi red chilli powder, salt and saute until fragrant.
• Then add citric acid, mashed potatoes, dried mango powder, mix and cook for a minute.
• Now finish it with chopped coriander leaves and switch off the flames. Keep aside to cool down.

For Assembling Pyaz ki Kachori

• Keep oil to heat in a kadai on medium heat.
• Now take a small portion of the dough and spread it using your hand and keep it thick in central and thin at the edges.
• Then add the spoonful of filling in it and close it up and roll light with a rolling pin (like a puri). Repeat for remaining dough and filling.
• Now deep fry them in medium hot oil until golden brown and crispy.
• Remove on an absorbent paper and serve hot with chutney or tea.