Pyaz Ki Kachori

Published On May 23, 2018
In Article
By Sandhya Harsh
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Prep Time
10 Minutes
Cook Time
20 Minutes
Difficulty Level
Intermediate

Ingredients

For Dough:-
Maida/All Purpose Flour – 1 Cup
Oil – 2 to 3 Tablespoon
Ajwain/Carom seeds - 1/2 Teaspoon
Salt - to Taste
For Stuffing:-
Onions - 3 to 4 chopped
Potatoes - 2 Boiled and mashed
Green Chilies - 2 finely Chopped
Ginger - 1 Teaspoon grated/crushed
Besan/Chick Pea Flour/gram flour - 2 Tablespoon
Salt - as per taste
Red Chilli Powder – 1 and 1/2 Teaspoon
Garam Masala/All spice mix – 1/4 Teaspoon
Amchoor/Dried Mango Powder - 1 and 1/2 Teaspoon
Sugar - 1 Teaspoon
Oil – 2 Tablespoon
Jeera/Cumin Seeds – 1 Teaspoon
Saboot Dhania/Coriander Seeds - 1 to 2 Teaspoon Crushed coarsely
Heeng/Asafoetida - 1 big pinch
Mint/Pudia - 1 to 2 Teaspoon finely chopped (or use dried mint powder)
Onion - 1 small sized Chopped
Oil - for frying

Instructions

For the dough:-Mix all the dough ingredients in a large bowl and knead into a medium-soft dough using little water.
Grease it some oil. Knead and pound the dough well for 4 to 5 minutes.
Cover it with a wet muslin cloth and keep aside for 10 to 15 minutes.
For the filling:-Heat 2 tablespoon oil in a pan. Add heeng/asafoetida, jeera and crushed coriander seeds.
When the jeera splutters, add grated ginger, green chillies and saute.
Add 4 chopped onions and saute. When onions turn light brown in colour then add salt, red chilli powder, garam masala powder and amchur. Mix well and saute for a minute.
Add besan to it and mix well. Next, add mashed boiled potatoes to it. Mix well and saute for 2 to 3 minutes.
Then add sugar and mix well. Then add fresh chopped mint leaves, one chopped raw onion and mix well.
Now, switch off the flame. Leave it aside to cool. Stuffing is ready.
Pound the kneaded dough well and divide the dough into lemon sized portions.
Roll out each ball of the dough into a small poori size. Prick with a fork.
Place 2-3 tablespoon of the onion masala filling in the centre, cover and seal it properly and gently press it. Pat with hands to flatten it into kachori.
Make some more in the same manner.
Meanwhile, heat oil in a wok/kadhai over high heat. Once hot, lower flame to medium and deep-fry the kachoris until golden colour.
When done drain the kachori and transfer to kitchen napkin to soak extra oil.
Delicious 'Pyaz Ki Kachori' is ready to be served. Serve hot with tamarind chutney or just enjoy as it is.
Note: You can double fry the kachoris. First, fry the kachori until light brown in colour. Take it out and let it cool for a minute. Again deep fry the kachori until golden brown.

Servings : 7 - 8 kachoris
Ready in : 30 Minutes
Recipe Type : Snacks

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Sandhya Harsh

I am a housewife passionate towards cooking variety vegeterian food. Since I love change in the food regularly, I keep experimenting and innovating the daily food with simple twists so that they look different and maintain the taste. Variation in look, taste and preperation is my mantra in day to day cooking.