Pyaj Kachori

Pyaj Kachori with Tamarind Chutney - Save for Later

*️⃣Recipe - 12 small kachoris 

*️⃣Filling

*️⃣Ingredients 

2 large onion
1 large potato or 1 cup boiled-mashed potato
2 tbsp besan 
1-2 green chillies 
1/4 cup fresh coriander leaves
1/4 tsp kasuri methi
2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp coriander seeds, coarsely crushed 
Salt to taste
1/2 tsp kashmiri mirch powder 
1/2 tsp amchoor powder 
1/2 tsp garam masala
1/2 tsp sugar
1/4 tsp turmeric powder 
1/4 tsp hing
1/2 tsp fennel seeds

*️⃣Instructions 

Heat oil in a pan. Add cumin seeds and crushed coriander seeds. 
Once cumin seeds start sputtering, add onion and salt.
Cook onion till they turn translucent.
Add turmeric, kashmiri mirch powder, amchoor powder, hing, garam masala, sugar and cook on low to medium heat for a few mints. Make sure spices do not burn. 
Add green chilli and fennel seeds.
Add besan, potatoes, fresh coriander leaves and mix.
Add kasuri methi and cook for a few more minutes on low to medium heat.
Transfer in a plate and set aside.

*️⃣Dough

*️⃣Ingredients 

1 cup Maida/ All Purpose Flour 
2 tbsp semolina/ suji
2 tbsp ghee
1/2 tsp salt
1/2 tsp carom-nigella seeds
1/2 cup + 2 tbsp water (around 150 ml water)

*️⃣Mix together maida, suji, ghee, salt, carom-nigella seeds. Add water in batches and make a dough. Dough should be soft. Cover and let it rest for 10-30 mins.

*️⃣ Divide dough and filling in equal parts. Roll out dough. Add filling and bring edges together to shape into a ball. Flatten and roll out into 3-4 inches diameter using rolling pin or fingertips. 

Heat oil in a karahi/wok. Add a pinch of dough to check if oil is hot enough. If the pinch of dough starts floating then oil is ready. Turn heat to medium and add kachoris one by one. Do not overcrowd. After a minute flip kachoris and turn heat to low. Fry on low heat till they turn golden, turning occasionally so that they do not burn. 

Take them out and keep on a paper towel or strainer to rent excess oil. Eat with tamarind chutney. Enjoy!
*️⃣Tamarind Chutney 

1 cup jaggery 
2 tbsp tamarind paste
1/2 tsp salt
1/4 cup water.

*️⃣Heat in microwave for 6-7 mins; 2 mins at a time. You can heat more if you want thicker consistency. 

NOTE: Jaggery will get thick once it’s cools down, so make sure your chutney is a bit thinner than your required consistency. 

Temper with oil, bay leaf, red whole chilli, panchforan, hing & kashmiri mirch powder.

Eat kachori with tamarind chutney.