Monsoon Special: Make This Pyaaz Ki Kachori Recipe For Snacks With Hot Adrak Waali Chai

Want to have something fried, tasty and crispy with some 'garam adrak waali chai?' How about some Rajasthani style pyaaz ki kachori? Here is a recipe that you would love in this rainy season for sure!

Pyaaz Ki Kachori

Ingredients

For Dough:

• 2 cups maida
• 4 tbsp oil
• Salt

For Stuffing:

• 4 chopped red onions
• 2 peeled and boiled potatoes
• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• Pinch of hing
• 2 tbsp coriander seeds crushed
• Salt
• 2 tbsp besan
• 2 tsp amchoor
• 1 tbsp crushed garlic
• 1 tsp crushed ginger
• 2 chopped green chilies
• 2 tbsp red chili powder
• 1/4 tsp garam masala
• 1 tsp sugar
• 1 chopped onion

For Frying:

• Oil To Deep Fry

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Method

For The Dough:

• Combine all the ingredients and knead like atta.
• Knead well for 4 to 5 minutes.
• Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the onion filling:

• Heat 2 tbsp oil in a broad pan. Add hing, mustard seeds, crushed coriander seeds, andcumin seeds.
• Sauté for half a minute.
• Add chopped red onions, salt and continue to sauté.
• When onions are lightly browned, add garlic, ginger, green chilies, red chili powder, and dried mango powder. Garlic is not just for taste, it has health benefits as well. Therefore it is good to add it wherever you can.
• Mix well and sauté for a minute.
• Add boiled potatoes, besan, sugar, and garam masala powder.
• Mix well, and mash the potatoes with the help of a ladle.
• Cook for about 3-4 minutes.
• Remove from heat.

• Add 1 chopped white onion, and mix well.
• Let it cool.
• Divide the dough into 12 equal portions.
• Roll out each portion of the dough into a 2½ diameter circle.
• Place 2-3 tbsp of the onion filling in the center.
• Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.
• Prick with a fork and do so with the entire dough remaining.
• Heat oil in a pan over high heat.
• Turn the heat to medium-high and deep-fry the kachoris till golden.

Serve once drained on an absorbent paper and serve hot with chutney and adrak waali chai.