Name: pyaaj ki kachori recipe by Varsha Saraf at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: Maida 2 cup; Oil 3 tbsp to knead; Salt to taste to knead; Boiled potato 2; onions 4-5 finely chopped; Coriander seeds 1tsp; Cumin seeds 1tsp; Fennel seeds 1tsp; Asafoetida two pinch; Salt to taste for filling; Red chilli pwd 1 tsp; Turmeric pwd 1/4 tsp; Gram flour 1tbsp; Amchoor 1/4 tsp; oil to fry

Ingredients Serving: 6

Maida 2 cup
Oil 3 tbsp to knead
Salt to taste to knead
Boiled potato 2
onions 4-5 finely chopped
Coriander seeds 1tsp
Cumin seeds 1tsp
Fennel seeds 1tsp
Asafoetida two pinch
Salt to taste for filling
Red chilli pwd 1 tsp
Turmeric pwd 1/4 tsp
Gram flour 1tbsp
Amchoor 1/4 tsp
oil to fry

Instructions

For kachori dough- Take maida, oil and salt in a bowl and knead well for five minutes with required water. Dough should be neither too hard nor too soft.
Give it a rest of 30 minutes covering with a damp cloth. Keep it aside.
For stuffing kachori- Heat 1 tsp oil in a pan. Crackle fennel seeds, cumin seeds, coriander seeds, asafoetida. Then add gram flour in oil till it turns golden.
Now add boiled and mashed potatoes . Then add finely chopped onions and turmeric pwd, amchoor, red chilli pwd and salt to taste.
Keep stirring the filling until turn brown in color. Let it cool completely. Take the dough and make small balls.
Flatten it with palm and put the required filling in between. Now lift the sides of the dough and cover the filling completely and make it a big ball as we do for aaloo paratha. Then after slightly n softly press the ball with palm and make it flat. Now deep fry the kachori on a very low flame till turns golden brown. Enjoy the hot pyaaj kachori with any desired chutney or tomato sauce..

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