Pyaaz Ki Kachori

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For dough

Maida – 1 bowl

Ajwain – 1 tsp

Salt – 1 tsp

Oil – 1 tbsp

For crush masala

Cumin seeds – 1 tsp

Coriander seeds – 2 tsp

Saunf – 1 tsp

For pyaaz kachori

Oil – 1 tsp

Crush masala – 1 tsp

Chopped onion – 2 nos

Garlic chopped - 2 nos

Heeng - TSP

Salt – 1 tsp

Red chili powder – 1 tsp

Amchoor powder - 1 TSP

Tatri - 1 pinch

Sugar – 1 tsp

Garam masala – 1 tsp

Boiled crushed potato – 1 nos

Chopped coriander – 1 tbsp

Method

To make kachori

Mix in the flour, ajwain  and salt

Add the fat to the flour.

Make it into a crumbly mixture with the tips of your fingers.

Add enough water, to make it into a soft dough Cover and leave to rest for at least 15-20 minutes.

 

For stuffing

Heat oil in a pan, and Crush masala allow it to bloom

Add Chopped onion to the pan and saute, add chopped garlic and hing

Add salt all powdered masala and sugar and mix well on slow flame

Add boiled crushed potato and Chopped coriander

Switch off heat and leave to cool, and divide the masala into equal portions

Make smooth balls from the dough. Roll them out till 1/4 " thick,

Take one piece of rolled dough and pinch the edge all around, leaving the center thicker.

Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.

Place this piece in your palm and with the heel of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.

 Kachoris are now ready to be fried.

Heat the oil in a kadai.

Fry them till they all turn even golden in color; reducing the heat from medium to low.

. Remove from oil, drain and place on absorbent paper. Serve hot

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