Pyaaz ki Kachori

Ingredients

• 1 tbsp oil

For crush masala

• 1 tsp cumin seeds

• 2 tsp coriander seeds

• 1 tsp saunf

For pyaaz kachori

• 1 tsp oil

• 1 tsp crush masala

• 2 chopped onions

• 2 cloves garlic, chopped

• 1 tsp hing

• 1 tsp salt

• 1 tsp red chilli powder

• 1 tsp amchoor powder

• 1 pinch tatri (citric acid)

• 1 tsp sugar

• 1 tsp garam masala

• 1 boiled crushed potato

• 1 tbsp chopped coriander

• 2 cups maida

• 2 tbsp ghee

• 1/4 tsp ajwain

Method

In a bowl crush citric acid powder and set aside.

For kachori dough

Mix in the flour, ajwain and salt.

Add the ghee 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, add crush masala, allow it to bloom.

Add chopped onion to the pan and sauté, add chopped garlic and hing.

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

Add boiled crushed potato and chopped coriander.

Switch off heat and leave to cool. 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 edges all around, leaving the centre thicker.

Dampen the pressed edges, place a ball of filling in the centre 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 centre. Flatten a bit with the palm first, then roll it lightly in a round.

Kachoris are now ready to be fried.

Heat the oil in a kadhai.

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

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