How to make Aloo Pyaaz Kachori for beginners

Aloo Pyaaz Kachori - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Aloo Pyaaz Kachori! A quick and easy dinner that is ready in under 45 minutes!

You can cook Aloo Pyaaz Kachori with 20 Ingredients and 21 steps. See the following guide!

1. 1 tbsp Cumin seeds.
2. 1 tbsp Fennel seeds.
3. 1 tbsp Kasoori methi.
4. 3-4 tbsp Besan.
5. 1 tsp Kashmiri red chilly powder.
6. 1 pinch Hing.
7. 1 tbsp Coriander powder.
8. 1 tsp Garam masala.
9. 1 tsp Amchoor powder.
10. Salt 1tsp for filling and as per taste for dough.
11. 1 tsp Sugar.
12. 3-4 cloves Garlic.
13. Sliced onion 1 big.
14. 3-4 Green chillies.
15. 2-3 Boiled potatoes.
16. 250 gm Maida.
17. 1 pinch Carom seeds (ajwain).
18. 250 gm Maida.
19. Oil 2-3tbsp for filling, 3-4tbsp for dough, 250-300ml for deep frying.
20. Water as much as dough takes.

1. FOR FILLING- Take 1 tbsp of each (cumin seeds, fennel seeds, and kasoori methi), put everything in a grinder to make a coarse powder..
2. Heat oil in a pan, then add grounded powder, 1tbspn of coriander powder, a pinch of hing and chopped garlic cloves. Cook everything well for 1-2 min on low flame..
3. Now time to add besan, with which we add Kashmiri mirch powder, amchur, and garam masala. Then mix everything well and roast the spices for a while..
4. Now time to add sliced onions and green chillies, cook until onions get soft..
5. Now add boiled potatoes which will help in binding the mixture. Cook everything well..
6. Add sugar, it helps in balancing the taste and cook until sugar gets dissolved..
7. Now add salt, give it a mix and your filling is ready. Keep it aside to cool it down..
8. FOR DOUGH- Take a big utensil/bowl, add 250gm of maida..
9. Add few carom seeds(ajwain), salt, and around 3-4 tbsp of oil..
10. Mix everything well and check whether your dough is good for binding by pressing it with your hand, if it takes shape inside your fist then it's all ready.
11. Now add water little by little and make a soft dough, knead it for at least 7-8 mins and should have good elasticity. Then cover and keep it to rest for 30 mins..
12. STUFFING KACHORIS- Make small portions of filling to add inside dough balls..
13. Now make small portions of dough. Take one portion of dough, flatten it out, place the filling in the center. Now gather all the edges and pinch off the extra dough..
14. Similarly, make the remaining kachoris. After making all the kachoris, cover them with a damp cloth and let them rest for about 10-15 mins..
15. After 15 mins remove the cloth, take a ball, start pressing it with your hands and give it a concave shape. Give shape to all the kachoris..
16. Now time to fry, here we will fry them two times. This will make kachoris crispier..
17. Heat up oil in a kadhai on high flame, now add one kachori, fry it for 8-10 secs and take it out..
18. Do this with other kachoris too one by one..
19. Add more oil in a kadhai to lower down the temperature of the oil. Turn off the gas and then add kachoris in it. Now turn on the gas and keep it low, fry your kachoris for around 15-18 mins on low flame only..
20. Keep flipping them in between, fry them until they get golden brown. 10. Take them out, let them rest for at least 10-15 mins before serving..
21. Your crispy aloo pyaaz kachori is all ready to serve. You can have it with tea, chutney, or whatever you like..