Pyaaz Kachori

📝INGREDIENTS

For Dough:

• 2 cups all-purpose flour (maida)
• 3 tbsp ghee or oil (for moyan / shortening)
• ½ tsp salt
• Water – as needed (to make stiff dough)

For Onion Filling:

• 3 large onions – finely chopped
• 2 tbsp oil
• 1 tsp fennel seeds (saunf)
• 1 tsp cumin seeds (jeera)
• ½ tsp kalonji (nigella seeds) – optional
• 1 tsp grated ginger
• 2 green chilies – finely chopped
• 2 tbsp besan (gram flour)
• ½ tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp amchur (dry mango powder) or ½ tsp lemon juice
• 1 tsp garam masala
• Salt – to taste
• 1 tsp sugar (optional)
• Fresh coriander – chopped

👩‍🍳Recipe

Make the Dough:

- Mix flour, salt, and ghee/oil in a bowl.

- Rub ghee into the flour until crumbly texture forms.

- Add water slowly and knead into a tight, smooth dough.

- Cover and rest the dough for 30 minutes.

Prepare the Spicy Onion Filling:

- Heat oil in a pan and add fennel, cumin, and kalonji seeds. Let them splutter.

- Add ginger and green chilies; sauté for 1 minute.

- Add onions and sauté until soft and slightly golden.

- Add turmeric, red chili powder, salt, sugar, and garam masala.

- Add besan and cook for 2–3 minutes until the raw smell goes away.

- Finish with amchur powder or lemon juice and fresh coriander.

- Let the mixture cool completely.

Shape the Kachoris:

- Divide dough into lemon-sized balls and flatten into small discs.

- Add 1–2 tsp onion filling in the center, seal the edges like a pouch.

- Pinch off excess dough and flatten gently without breaking.

Deep Fry:

- Heat oil on medium-low flame.

- Fry 2–3 kachoris at a time slowly till golden brown and puffed.

- Don’t rush — slow frying gives crispiness and even cooking.