Rajasthani Pyaaz Kachori
Ingredients
- 3 chopped Onions
- 2 cups Refined Flour
- 1/2 cup Wheat Flour
- 1/2 cup Ghee
- 1 boiled Potato
- 1/2 tsp Moti Saunf
- 1 tsp Cumin Seeds
- 1 tsp crushed Coriander Seeds
- Asafoetida
- Salt
- 1 inch finely chopped Ginger
- 6 cloves of chopped Garlic
- 2 Green Chilies
- 1 tsp Everest Garam Masala
- 1 tsp Everest Red Chilli Powder
- 1/2 tsp Everest Dry Mango Powder
- Coriander Leaves
- Oil
Instructions
- Heat one ghee in a pan, add cumin seeds, asafoetida, crushed coriander seeds, fennel seeds and sauté.
- Add onions, salt, garlic, ginger, green chilies, Everest Dry Mango Powder, Everest Garam Masala and Everest Red Chili Powder and mix well.
- Add mashed potato and coriander leaves and mix.
- Set aside to cool.
- Mix refined flour and wheat flour. Add the remaining ghee (melted) and salt.
- Add sufficient water and knead into a stiff dough.
- Cover it with a moist cloth and let it rest for 15 mins.
- Roll out into small puris. Place the potato mixture in the centre, and seal the edges.
- Press gently and pat with hands to flatten the kachori.
- Heat sufficient oil in a pan and deep fry the kachoris till they turn golden.
- Serve it hot with imli chutney or green chutney.
