Pyaaz Kachori, Tamarind Chutney and Masala Chai

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the all-purpose flour, semolina, and 0.75 tsp of salt.
   • Add the melted ghee. Rub the ghee into the flour with your fingertips until the mixture resembles coarse breadcrumbs. This step, called 'moyan', is crucial for a flaky crust.
   • Gradually add water, a little at a time, and knead to form a semi-soft, pliable dough. Do not over-knead.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Cook the Onion Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add cumin seeds, crushed fennel seeds, crushed coriander seeds, and asafoetida. Sauté for 30-40 seconds until fragrant.
   • Add the chopped green chilies and sauté for another 30 seconds.
   • Add the finely chopped onions and cook for 5-7 minutes, stirring occasionally, until they become soft and translucent.
   • Reduce the heat to low, add the gram flour (besan), and roast for 2-3 minutes, stirring continuously, until it releases a nutty aroma. This helps absorb excess moisture from the onions.
   • Add all the dry spice powders: turmeric, red chili, coriander, garam masala, and dry mango powder, along with sugar and 1 tsp of salt. Mix well and cook for another minute.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a plate to cool down completely. Do not proceed until the filling is at room temperature.
3. 3

   Assemble the Kachoris

   • Once the filling is cool, divide the rested dough and the filling into 8 equal portions. Roll them into smooth balls.
   • Take one ball of dough and use your fingers and palm to flatten it into a 3-inch circle, creating a small bowl shape. Keep the edges thinner than the center.
   • Place a portion of the onion filling in the center.
   • Bring the edges of the dough together, pleating as you go, to enclose the filling completely. Pinch the top to seal it tightly and remove any excess dough.
   • Gently flatten the stuffed ball between your palms to form a 3-4 inch kachori. Be careful not to apply too much pressure, which could cause it to burst.
4. 4

   Fry the Kachoris to Perfection

   • Heat the oil for deep frying in a kadai or deep pan on a low flame. The oil should be just warm, not hot. To test, drop a tiny piece of dough into the oil; it should sink and then rise to the surface very slowly.
   • Carefully slide 3-4 kachoris into the warm oil, ensuring not to overcrowd the pan.
   • Fry on very low heat for 12-15 minutes. Do not disturb them for the first few minutes. They will slowly puff up and float to the surface.
   • Once they are puffed and pale golden, gently flip them. Increase the heat to medium-low and continue to fry for another 5-7 minutes, flipping occasionally, until they are golden brown and crisp on both sides.
   • Remove the kachoris with a slotted spoon and drain them on a wire rack or paper towels to remove excess oil.
5. 5

   Serve

   • Serve the Pyaaz Kachoris hot with tamarind chutney, mint-coriander chutney, or a cup of hot masala chai.