Pyaaj ki kachori is crispy, flaky deep-fried pastry with spicy, tangy, sweet stuffing is perfect snack for a rainy day or for tea time.
In a mixing bowl mix flour, ghee and salt, rubbing with your fingers to make crumb like texture. The mixture will hold a shape just like shown in picture.
Next add in water as required and knead into smooth and soft dough for 4-5 minutes.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
In a mortar or on a board roughly crush cumin, fennel, kala jeera and coriander seeds.
Heat the oil in a broad non-stick pan; once is hot add crushed spices and when seeds start sizzling add asafetida.
Add crushed ginger, garlic and chopped green chilies. I have skipped green chiles as I was making for my 8-year-old.
Sauté for few second until raw smell of garlic is gone. Add chopped onion and continue to sauté until inion turns light brown.
Next add in all dry spices: Red chili powder, turmeric powder, garam masala, dry mango,powder/Aamchur, sugar and salt. Mix well.
Add besan and sauté for another 2-3 minutes or until you smell good aromatic smell of spices and besan.
Now add boiled and mashed potato. Mix well and cook every thing for 3-4 minutes. Adjust salt and spices as per your taste.
Add chopped coriander, mix everything very well and switch of the flame.
Keep side and let it cool down.
Divide the dough and filling into 12 equal portions making round balls.
Roll out each portion of the dough into a 2-3 “diameter circle.
Place one portion of the onion stuffing in the center.
Bring together all the sides, seal it tightly and remove any excess dough.
Gently press and pat to flatten the filled kachories to 2-3″ diameter circle with hands, while ensuring that the filling does not spill out. You can use rolling pin too.
Repeat same steps to make remaining kachories.
Heat the oil in a deep pan and fry kachories on a medium-slow flame till golden, crisp and flaky from both sides.
Drain on an absorbent paper and serve hot with with Khajur-imli chutney/Dates-tamarind sauce/ or Fresh-mint-coriander-chutney .
For the Dough
For frying
Frying Kachories is easy if fried at proper temperature of oil.
To know the temperature while frying, add a small piece of dough to the oil.
When you add the Kachories to the hot oil, the temperature of the oil does get lowered naturally, so accordingly increase the flame.
Click here for Fresh-mint-coriander-chutney recipe
Click here for Khajur-imli-chutney-dates-tamarind-sauce recipe
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