Pyaaz Ki Kachori
Ingredients:
For the Kachori Outer Cover:
- 2 cups All Purpose flour/ Maida or Whole wheat flour or a mix of both in 1:1 ratio
- 3 tbsp oil/ghee for Moyan ( I use ghee )
- 1 tsp ajwain/carrom seeds
- 1/2 tsp nigella seeds
- Salt as per taste
- Luke Warm water for kneading the dough
For Pyaaz/Onion Stuffing:
- 2 large onions thinly sliced
- 1 boiled potato
- 4 green chilly finely chopped
- 1 tsp red chilly powder
- 1/2 tsp regular garam masala powder or use 1 tbsp of the fresh kachori masala ( dry roast 1 big black cardamom, 3-4 cloves, 4-5 black peppercorns, 3-4 green cardamoms, 1 small bayleaf, 1 tbsp coriander seeds, 1 tsp jeera/cumin seeds,1/2 tbsp green saunf and then powder this in a blender ) - If making this fresh masala then skip adding the garam masala, saunf and dhaniya jeera powder as it already has in it.
- 1 tsp dhaniya jeera / coriander cumin powder
- 1/2 tsp jeera/cumin whole
- 1/2 tsp green saunf / fennel seeds
- salt as per taste
- 1 tsp amchur/mango powder
- 1 tbsp cooking oil
- 1/2 tsp ginger paste or grated ginger
- Some chopped cashews and raisins ( optional )
Making of Stuffing:
In a pan, heat oil, add in the jeera followed by onion and green chilly and saute for 2-3 minutes, then add in the boiled mashed potato and all the other spices, for adding the saunf just crush the saunf between palms or crush on a rolling board/choping board using a rolling pin, that will give a very nice flavour, mix well the spices with the onion & potatoes, cook for another 2 minutes and keep aside for cooling. The stuffing should cool down completely.
If adding cashews then add it before adding the onions, and raisins at the end when all masala are added, then mix.
Method:
- In a mixing bowl add the flour and salt mix this nicely, make a well in the center, pour the ghee in that, mix it nicely using the finger tips,so that a crumbly texture is obtained, then add Luke warm water in parts as needed and knead it into a semi soft dough and keep aside for an hour, covered with a wet kitchen towel.
- After the resting time, once again knead the dough for a minute and roll it nicely, divide into equal sized 10-12 balls.
- Take one divided portion, and Roll into a small circular/round like size of poori, put 1-2tbsp of the onion/pyaaz stuffing ( the stuffing should be completely cool,if not the kachoris will break open while frying ) in the center, cover it properly. Seal the edges, by puling up and holding all the edges together, and keep aside for 5 minutes. Fry this on low to medium flame till golden brown and crispy.
- Preheat the Airfryer at 380 F for 5-6 minutes.
- Brush oil/ghee, (I prefer using ghee, as it tastes good), on the prepared uncooked kachoris both sides and then place in the Air Fryer once it is preheated. Airfry for 16-17 minutes at 375 F, brush oil/ghee on the kachoris on both sides ( This helps in getting the crisp golden brown colour and also makes the kachori crispy ) flip them halfway. The time can be plus or minus a few minutes based on the type of airfryer and the food in it.
- Kachoris are ready. In between keep checking if its getting cooked or not and also shouldnt burn. As the Airfryer may be different so time may vary, hence check in after 5 minutes if its getting done as expected or if needed change the temperature or cook time setting.
- Serve this hot with Coriander chutney & Tamarind chutney.
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