A non deep fried version of Pyaj Kachori, featuring a delicious filling made of onions, potatoes, and various spices, accompanied by a microwave-made tamarind chutney. This recipe yields 12 small kachoris, perfect for a snack or meal.
1: Heat oil in a pan. Add cumin seeds and crushed coriander seeds.
2: Once cumin seeds start sputtering, add onion and salt. Cook onion till they turn translucent.
3: Add turmeric, kashmiri mirch powder, amchoor powder, hing, garam masala, sugar and cook on low to medium heat for a few minutes.
4: Ensure spices do not burn. Add green chilli and fennel seeds.
5: Add besan, potatoes, fresh coriander leaves and mix. Add kasuri methi and cook for a few more minutes.
6: Transfer the mixture to a plate and set aside.
7: Mix together maida, suji, ghee, salt, and carom-nigella seeds. Add water in batches to make a soft dough.
8: Cover the dough and let it rest for 10-30 minutes.
9: Preheat air fryer at 350°F for 5 minutes. Place kachoris and cook for 10-12 minutes until golden brown.
10: For the tamarind chutney, heat jaggery, tamarind paste, salt, and water in the microwave for 6-7 minutes.
11: Temper chutney with oil, bay leaf, red whole chilli, panchforan, hing & kashmiri mirch powder.
