Jodhpuri pyaz ki kachori

Name: Jodhpuri pyaz ki kachori
Yield: 6-7 servings
Cuisine: Indian
Ingredients: Ingredients for dough; 250 gms maida; 250 gms atta; To taste Salt; 1 tsp ajwain/ carom seed; As needed Water for kneading; 2-3 tbsp oil; Ingredients for filling; 2 tbsp oil; 1 tbsp coriander seeds coarsely grounded; 1 tbsp fennel seeds coarsely grounded; 1 tbsp cumin seeds; 2 tsp hing/ Asafoetida; to taste Salt; 4 medium onions roughly chopped; 2-3 tbsp besan; 1 tsp haldi / turmeric powder; 2 tbsp red chilli powder; 1 tsp garam masala; 1 tsp sugar; 2 tsp amchur powder; As needed Coarsely chopped coriander leaves; 1 tbsp Ginger grated

Akancha singh @cook_13589300

Mumbai

I have had pyaz ki kachori for the first time when I was Jodhpur last year. Everyone who knew I'm at Jodhpur recommended to have this without fail from the famous roadside outlet (can't recall the name of the outlet). I just loved it so much and asked them the recipe...as much I could follow and little as per my preference I made it. Damn this is really good

Akancha singh @cook_13589300

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Ingredients

6-7 servings

Ingredients for dough
250 gmsmaida
250 gmsatta
To tasteSalt
1 tspajwain/ carom seed
As neededWater for kneading
2-3 tbspoil
Ingredients for filling
2 tbspoil
1 tbspcoriander seeds coarsely grounded
1 tbspfennel seeds coarsely grounded
1 tbspcumin seeds
2 tsphing/ Asafoetida
to tasteSalt
4medium onions roughly chopped
2-3 tbspbesan
1 tsphaldi / turmeric powder
2 tbspred chilli powder
1 tspgaram masala
1 tspsugar
2 tspamchur powder
As neededCoarsely chopped coriander leaves
1 tbspGinger grated

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Steps

1

Mix all the ingredients and make dough and the dough rest for 30 mis to an hour.
2

Heat kadai on medium flame, add oil, coriander powder, jeera, fennel seeds and hing.
3

Keep steering and once you smell the spices add ginger, cook for a while then add onions.
4

Cook onions till soft and the add salt, and besan cook well till the besan is done and then add the remaining spices.
5

Cook till 3-5 mins more then when done add coriander leaves.
6

Keep the mixture aside till it come to room temperature. Divide the dough in 7-8 equal proportion ball.
7

Roll the balls and fill the filling prepared. You can either do by your hands or use the rolling pin.
8

In a kadai heat oil on medium flame for frying. Fry the kachori till golden on medium flame.
9

Serve hot with green chutney and fried Mirchi