Onion Kachori Recipe Made Simple

To begin making the Pyaaz Kachori method, first mix in dusting seasoning, table salt and ghee into a mixing mixing bowl and and toss together them well.

toss together till you get a mixture which holds together into a ball and when left breaks apart.

mix in more ghee if required.Then, mix in aqua gradually, and massage into a soft pastry mix.

massage well until it comes into a seamless and soft pastry mix.seal it and let the pastry mix rest for about 1 to 2 hours. While the pastry mix rests, we will prepare the filling for the kachori.mildly hot a heavy bottomed skillet and mix in 1 tablespoon of mustard oil.

Once the oil is scalding, mix in hing and fennel seeds to it and allow them to sizzle.Next, mix in finely diced onions, ginger, garlic and green chilies and sauté until onions turn translucent.Once done mix in the mashed potatoes and all the seasoning powders including red chilli dusting seasoning, turmeric dusting seasoning, coriander dusting seasoning, garam masala dusting seasoning, amchur dusting seasoning, table salt to taste and toss together well.swirl around in the coriander leaves and turn off the mildly hot and let the filling of kachoris cool down completely.To make the KachorisTake the rested pastry mix and lightly massage it on a rinse flat surface till it is seamless.

Divide the pastry mix and the filling into an equal number of portions.Place a heavy bottomed skillet with enough oil to deep sauté the kachoris, on the mildly hot and allow it to mildly hot.Roll one portion of the pastry mix into seamless ball and then flatten it into a 3-inch circle.

Place a portion of the filling in the center.

Bring all the edges to gather and seal it tightly.Flatten this stuffed ball into a 3 inch circle with your fingers,press gently to keep the filling intact.

Keep aside and repeat this step for rest of the pastry mix until all the portions of pastry mix and filling are used.By now the oil should be mildly hot for deep frying the kachoris.

Deep sauté small batches (not more than 2-3) of kachori on medium mildly hot for about 3 mins on either side, until golden, puffed up and crackling.Take them out and put it on a kitchen towel so that the extra oil is absorbed.

offer scalding.Pyaaz Kachori method is a tea-time delicacy that is enjoyed with a Mint Chutney & honeyed Date Chutney and Masala Chai method  for evening snacks.