Now prepare masala for marination. Take hung curd and add all the suggested ingredients mentioned above including cumin powder, corriender powder, garam masala, tandoori masala, salt, ginger-garlic paste, turmeric, red chilli powder, mustard oil and red food colour. Mix everything well & prepare a paste out of it.

Now heat 2 tbsp of oil in a flat pan and put the leg pieces into it. Now without adding any water cook it for about 35 to 40 mins on a low flame by covering it. Flip the sides occasionally so that the pieces doesn't gets burnt.

Once it's done; keep a jaali (kind of strainer) over the flame & place the leg pieces on it, as shown in the image below. Now let it roast for a about 30 seconds on each side. Repeat the same with the rest of the pieces. Your "Tangdi Kabab" is now ready.

Now let's start making lachcha pyaaz. For that take 1 big onion & cut it into rings. (seperate its big rings); as shown below. Now soak them in chilled water for about 15 minutes. Also add some ice cubes to it. This is done so that the onion ring remains crunchy for long.

Now we will make dry masala for sprinkling over it. For that take a bowl and add some kashmiri red chilli powder, salt, black salt, cumin powder and chaat masala. Now mix everything well.

Now remove the onion rings from water and place the over a strainer. Now sprinkle some prepared masala over it & gently mix them by flipping them. Finally add some chopped corriender, chopped green chilli and some lime juice & mix them again. Your lachcha pyaaz too is ready.