Pyaaz Kachori Recipe

"For Aloo Pyaaz Filling"

1. In a Mixer grinder take 1 tsp dhaniya seeds, 1 tsp kasuri methi, 1 tsp saunf, 1 tsp jeera (cumin seeds) and grind it well.

2. Heat a pan and add 2 tbsp oil, above grinded spices mixture and stir it well.

3. Add 1 tsp hing, 5-6 Garlic cloves chopped, ½ inch ginger chopped and Stir it well.

4. Add 3 tbsp besan, 1tbsp Kashmiri red chilli powder, 1 tbsp amchur, ½ tbsp black salt, ½ tbsp garam masala, ½ tsp turmeric powder and stir it well for 2-3 min on low flame.

5. Add 2 medium sized onion chopped, 1 tsp sugar, 2 green chilli chopped and Salt as per taste. Mix and cook well.

6. Add 2 boiled mashed potatoes, Mix and cook well for 2-3 min and close the flame.

7. Add 1 medium sized sliced onion and mix well and Keep the filling aside.

"For Crispy kachori dough"

1. In a bowl take 2 cup maida, 1 tsp ajwain, Salt as per taste, 3-4 tbsp oil and knead it well.

2. Add some water accordingly and make a soft dough, knead the dough for 5-7 min properly.

3. Cover the dough and Rest it for 30 min.

"Final process"

1. Make some small balls of aloo pyazz filling and dough.

2. Now take Maida dough on your palm and flatten it, place the aloo and pyazz filling in the center, cover it with the dough and roll it into a ball again.

3. Follow the process with all the dough and filling and rest it for 15 min.

4. Take the rolls after 15 min and flatten it into thick kachori shape

5. Fry it twice for crispiness

6. Heat oil in a pan

7. First fry all the kachori on high flame for 8-10 sec

8. Now cool the oil (you can cool the oil by adding more oil to the pan).

9. Fry the Kachori on low flame till golden brown, it will take around 15 min for Kachori to fry properly

Remove fried kachori on some tissue papers to get rid of excess oil and enjoy your kachori with some imli and green chutney.

#TheFoodTalesMumbai