Ingrdients:

For Dough :

• 1.5 Cups All Purpose Flour
• 1/2 tsp Salt
• 1/4 tsp Ajwain
• 1/4 Cup Oil

For Masala :

• 1 tsp Coriander seeds
• 1 tsp Cumin Seeds
• 1 tsp Fennel Seeds
• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 1/4 tsp Asafoetida ( Hing )
• 2 chopped Green Chillies
• 1/2 tsp chopped Ginger 
• 4 Onions chopped
• Salt to taste
• 2 tbsp Gram flour ( Besan )
• 1/4 tsp Turmeric powder
• 1.5 tsp Red Chili powder
• 1/4 tsp Citric Acid
• 3- 4 Medium Boiled Potatoes
• 1 tsp Powered Sugar
• 1/2 tsp Garam Masala
• Chopped Coriander leaves
• Oil for frying

Instructions:

Kachori Preparation:

• Start by preparing the dough. Take a mixing bowl; add 1 and a half cup white flour (maida). Take carom seeds, crush with your hands, and add them in the flour.
• Add salt as per your taste.
• Add ¼ cup oil. This is a necessary step.
• Mix well with the help of hands. Also, do not forget to mix it evenly.
• Slowly add the water to knead the soft dough. Cover it and keep it aside for 15 minutes.

Kachori Stuffing Preparation:

• Before preparing the stuffing, you need to make the masala, which is essential for the stuffing.
• Take a pan; add fennel seeds, cumin seeds, and coriander seeds altogether. Roast them for 1-2 minutes.
• Let it cool and grind it to make a bit coarse masala.
• Keep ready 4 medium size onions, finely chopped and 3 potatoes peeled and mashed.
• Take a pan, add oil, and allow it to heat. Add cumin seeds, asafoetida finely chopped green chili and ginger. Sauté for 2 minutes to remove the spiciness of green chili. Add crushed masala.
• Add onions and roast. Do not roast it completely. Keep the flame medium while roasting. Note: If you roast them at high flame, they may leave more water and you will not get the desired taste.
• Add salt to the onion, to expedite the roasting process.
• When the onions are semi-cooked, add 1.5 red chilis and ¼ turmeric powder. Give it a nice mix. (Add the red chilli according to your taste).
• Add 2 tablespoon gram flour, so that it absorbs the extra water. (It is needed to bind the stuffing).
• Add citric acid. Note: You can use dry mango powder or lemon juice instead of citric acid.
• Add the potatoes . Mix well. Add 1 tablespoon sugar; it will give the nice taste followed by ½ tablespoon garam masala.
• Mix well, finally add green coriander leaves and turn off the gas.
• Remove the stuffing in the plate and allow it to cool. Once, it gets cool. Make the desired balls. I prefer to make a bit bigger than lemon.
• After making all the stuffing balls, now again knead the dough and prepare small balls of dough.
• Take a small portion of the dough, flatten it with the hands and expand it by keeping edges thin and center thick. You can also use the rolling pin and make the small poori.
• Now add stuffing in the center, bring all the edges together and make the ball. Press and flatten it. Prepare all the kachori’s in this way.
• Take a pan, heat the oil, and slowly drop the kachori in the oil. Keep the flame low while frying.
• Fry till they turn light golden brown and fluffy, fry both the sides. It will take around 15 – 20 minutes.
• Take them on a plate; Pyaz ki kachori is ready to serve. Serve hot.