Aloo Pyaaz Kachori

Name: Aloo Pyaaz Kachori
Total time: 3600 s
Yield: 3-4 people
Cuisine: Indian
Ingredients: 1 tsp Cumin seeds; 1 tsp Fennel seeds; 1 tsp Kasoori methi; 3-4 tbsp besan(gram flour); 1 tsp Kashmiri red chilli powder; 1 pinch hing/asafoetida; 1 tsp Coriander powder; 1 tsp Garam masala; 1 tsp amchoor (dry mango)powder; To taste Salt; 1 tsp Sugar; 3-4 garlic cloves; 1 Sliced onion; 3-4 Green chillies; 2-3 Boiled potatoes; 250 gm maida/All-purpose flour; 1 pinch Carom seeds (ajwain); as needed Oil; As needed water

flavoury_zests @cook_25013549

Aloo pyaaz kachori is one of the best common snack in india. I used to have these kachoris from outside but once i started making these at home, am not liking others’ anymore. #priyacookinghub

flavoury_zests @cook_25013549

Aloo pyaaz kachori is one of the best common snack in india. I used to have these kachoris from outside but once i started making these at home, am not liking others’ anymore. #priyacookinghub

Saved

Ingredients

1 hr

3-4 people

1 tspCumin seeds
1 tspFennel seeds
1 tspKasoori methi
3-4 tbspbesan(gram flour)
1 tspKashmiri red chilli powder
1 pinchhing/asafoetida
1 tspCoriander powder
1 tspGaram masala
1 tspamchoor (dry mango)powder
To tasteSalt
1 tspSugar
3-4 garlic cloves
1Sliced onion
3-4Green chillies
2-3Boiled potatoes
250 gmmaida/All-purpose flour
1 pinchCarom seeds (ajwain)
as neededOil
As neededwater

Saved

Steps

1 hr

1

FOR FILLING- Take 1 tbsp of each (cumin seeds, fennel seeds, and kasoori methi), put everything in a grinder to make a coarse powder.
2

Heat oil in a pan, then add grounded powder, 1tbspn of coriander powder, a pinch of hing and chopped garlic cloves. Cook everything well for 1-2 min on low flame.
3

Now time to add besan, with which we add Kashmiri mirch powder, amchur, and garam masala. Then mix everything well and roast the spices for a while.
4

Now time to add sliced onions and green chillies, cook until onions get soft.
5

Now add boiled potatoes which will help in binding the mixture. Cook everything well.
6

Add sugar, it helps in balancing the taste and cook until sugar gets dissolved.
7

Now add salt, give it a mix and your filling is ready. Keep it aside to cool it down.
8

FOR DOUGH- Take a big utensil/bowl, add 250gm of maida.
9

Add few carom seeds(ajwain), salt, and around 3-4 tbsp of oil.
10

Mix everything well and check whether your dough is good for binding by pressing it with your hand, if it takes shape inside your fist then it's all ready
11

Now add water little by little and make a soft dough, knead it for at least 7-8 mins and should have good elasticity. Then cover and keep it to rest for 30 mins.
12

STUFFING KACHORIS- Make small portions of filling to add inside dough balls.
13

Now make small portions of dough. Take one portion of dough, flatten it out, place the filling in the center. Now gather all the edges and pinch off the extra dough.
14

Similarly, make the remaining kachoris. After making all the kachoris, cover them with a damp cloth and let them rest for about 10-15 mins.
15

After 15 mins remove the cloth, take a ball, start pressing it with your hands and give it a concave shape. Give shape to all the kachoris.
16

Now time to fry, here we will fry them two times. This will make kachoris crispier.
17

Heat up oil in a kadhai on high flame, now add one kachori, fry it for 8-10 secs and take it out.
18

Do this with other kachoris too one by one.
19

Add more oil in a kadhai to lower down the temperature of the oil. Turn off the gas and then add kachoris in it. Now turn on the gas and keep it low, fry your kachoris for around 15-18 mins on low flame only.
20

Keep flipping them in between, fry them until they get golden brown.
10. Take them out, let them rest for at least 10-15 mins before serving.
21

Your crispy aloo pyaaz kachori is all ready to serve.
You can have it with tea, chutney, or whatever you like.