Pyaaz Ki Kachori

Pyaaz ki kachori is a popular Indian snack that originated in Rajasthan. It consists of a crispy, flaky deep-fried pastry filled with a savory onion filling.

For the Dough:

• 2 cups all-purpose flour (maida)
• 1/4 cup ghee or oil
• 1/2 teaspoon salt
• Water for kneading

For the Filling:

• 2 cups onions, finely chopped
• 1 teaspoon fennel seeds (saunf)
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon ginger paste
• 1/2 teaspoon green chili paste (adjust according to spice preference)
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur powder (dried mango powder)
• 2 tablespoons oil
• Salt to taste
• Oil for deep frying

Instructions:

1. In a mixing bowl, combine the all-purpose flour, ghee or oil, and salt. Mix well to form a crumbly texture.
2. Gradually add water and knead the mixture into a stiff yet pliable dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
3. Meanwhile, prepare the filling. Heat 2 tablespoons of oil in a pan over medium heat.
4. Add the fennel seeds and cumin seeds and sauté for a few seconds until fragrant.
5. Add the finely chopped onions and sauté until they turn golden brown.
6. Add the ginger paste, green chili paste, red chili powder, turmeric powder, garam masala, amchur powder, and salt. Mix well and cook for a few minutes until the spices are well incorporated and the mixture is cooked through. Remove from heat and let it cool.
7. Divide the dough into small lemon-sized balls. Take one ball and roll it out into a small circle on a lightly floured surface.
8. Place a spoonful of the onion filling in the center of the rolled-out dough circle.
9. Bring the edges of the dough together and seal it tightly to enclose the filling. Pinch off any excess dough if necessary.
10. Gently flatten the filled dough ball and roll it out into a round kachori, ensuring that the filling is evenly distributed and does not come out.
11. Heat oil for deep frying in a deep pan or kadai over medium heat.
12. Carefully slide the rolled kachori into the hot oil and fry until it turns golden brown and crispy on both sides. Flip the kachori once to ensure even frying.
13. Once cooked, remove the kachori from the oil using a slotted spoon and drain excess oil on a paper towel.
14. Repeat the process with the remaining dough and filling to make more kachoris.
15. Serve Pyaaz ki kachori hot with chutney, pickle, or yogurt.

Pyaaz ki kachori is best enjoyed when freshly made. The crispy exterior and flavorful onion filling make it a delicious and satisfying snack option.