Garlic Chutney Ingredients:
● KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
● GARLIC | लेहसुन 3/4 CUP
● GINGER | अदरक 2 INCH
● OIL | तेल 4-5 TBSP
● CUMIN SEEDS | जीरा 1 TSP
● LEMON JUICE | �नबू का रस OF 1/2 LEMON Method:
● Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame
until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
● Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.
Kachori Ingredients:
Dough
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML OIL | तेल
Filling:
WHOLE SPICES
CORIANDER SEEDS | धिनया 1 TBSP
BLACK PEPPERCORNS | साबुत काली िमच� 1/2 TSP FENNEL SEEDS | स�फ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
OIL | तेल 2 TBSP
POTATO | आलू 5 NOS. (BOILED)
SALT | नमक TO TASTE POWDERED SPICES
Powdered spices
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | ह�दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | क�मीरी लाल
SPICY RED CHILLI POWDER | तीखी लाल िमच� पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन क� चटनी 2-3 TBSP
FRESH CORIANDER | हरा धिनया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | �याज़ 2 NOS. (CHOPPED)
Method:
Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in
between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour
holds its shape then you can add water to knead the dough.
● Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform
& knead it using stretch & fold method until the dough becomes smooth & soft.
● Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to
brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
● To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices &
dry roast them over low flame until fragrant.
● Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer
grinder but make sure to cool down the spices
● Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
● Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands,
followed by salt & all the powdered spices, then mash everything together using a potato masher over high
flame.
● Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in
bowl & cool it down completely.
● Once the mixture has cooled down, add the onions & mix well, your filling is ready.
● Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
● To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten
the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the
edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
● Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is
ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as
required.
● To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the
kachoris in the oil & fry until crisp & golden brown.
● Once fried transfer them into a sieve so that all the excess oil drips off.
● Your fresh, hot & crispy pyaaz ki kachori is ready
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