Jaipur ki Pyaz Kachori recipe

Cuisine- Indian
Course- Snack
Prep time- 20 minutes
Cooking time- 30 minutes
Total time- 50 minutes
Serving- 12 Pcs.

                          
Pyaz kachori Ingredients:

   Dough:
   2 cup maida or 1cup atta and 1cup suji
   Oil or ghee: 4-5 Tsp
   Salt:1/2-1 Tsp

   For filling:
   Onion: 1/2 Kg.
   Potato: 3-4 medium size (Boiled and Mashed)
   Besan: 3 Tbsp(Dry roasted)
   Coriander seeds:  1 Tsp (crushed)
   Coriander powder: 2 Tsp
   Mustard seeds: 1 Tsp
   Cumin seeds: 1/2 Tsp
   Hing: 1/2 Tsp
   Salt: To Taste
   Amchur powder: 3 Tsp
   Green Chili: 2 (Finely Chopped)
   Ginger garlic paste: 1 Tbsp
   Red chilli powder: 2 Tsp
   Garam masala: 1/2 Tsp
   Sugar: 1 Tsp
   Oil: For frying

How to prepare the dough:

1. Combine all ingredient-Maida, or suji and atta, Oil, and Salt in the deep mixing bowl and knead into the stiff dough using water and keep aside at least for 15 minutes.
2. It will be better if you covered the dough with wet muslin/cotton cloth.

How to prepare pyaz kachori filling:

1. Chopped the onion finely.
2. In a pan or kadhai, dry roast besan and keep aside in a bowl.
3. Heat 3 tbsp oil in a kadhai or broad pan, add crushed coriander seeds, cumin seeds, mustard seeds, hing and saute for a half minute.
4. Now add coriander powder and saute for again half a minute and add chopped onion and salt.
5. Saute onion continue until light brown.
6. Add ginger-garlic paste, finely chopped green chilli and red chilli powder and saute again for 1 minute.
7. Add boiled potato (It will be better if you use grated potato), roasted besan and sugar.
8. Mix well all ingredients and cook for again 3-4 minutes and add amchur powder.
9. Remove from heat and let it cool.
10. Add 2 chopped onion and mix well.
11. Now take small ball size dough and fill onion masala and roll out.
12. Deep fry the kachori on low-medium heat.
13. Enjoy the kachori with the Green chutney or gut imli ki chutney.