Pyaz ki Kachori

35-40 minutes
Prep: 15 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

For Kachori Dough

1 cup Refined Flour (मैदा)

½ tsp Carom Seeds (अजवाइन)

3 tbsp Ghee (घी)

Salt to taste (नमक स्वादानुसार)

Water (पानी)

 

For Powder Masala

2 tbsp Coriander Seeds (धनिया के बीज)

1 tsp Cumin Seeds (जीरा)

1 tsp Fennel Seeds (सौंफ)

¼ tsp Salt (नमक)

 

For Filling

1 tbsp Oil (तेल)

1 tbsp Ghee (घी)

Prepared Powder Masala (तैयार किया हुआ पाउडर मसाला)

¼ tsp Asafoetida (हींग)

1 inch Ginger – chopped (अदरक)

2-3 fresh Green Chillies – chopped (हरी मिर्च)

3 large Onion – chopped (प्याज़)

2 heaped tbsp Gram Flour (बेसन)

½ tsp Turmeric Powder (हल्दी पाउडर)

½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

Salt to taste (नमक स्वादानुसार)

¼ tsp Citric Acid (नींबू का फूल)

2 medium Potatoes – boiled (आलू)

¼ tsp Dried Mango Powder (आमचूर पाउडर)

2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

 

Process

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.
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