Ingredients: cumin powder (jeera),asafoetida (hing),coriander (dhania) leaves,onion,coriander (dhania) powder,turmeric powder,salt,sev,mustard oil,flour (maida),green chutney (coriander mint),garam masala powder,red chilli powder,water,sweet chutney (date tamarind),curd,sugar,amchur (dry mango powder),ghee,fennel seeds (saunf),coriander (dhania) leaves,potato (aloo)

Pyaz Kachori Chaat Recipe, Mustard oil,Water - as required,1/4 cup Green Chutney (Coriander & Mint),1 teaspoon Red Chilli powder,1 Onion - finely chopped,1 teaspoon Coriander (Dhania) Powder,1/2 cup Curd (Dahi / Yogurt),1/4 teaspoon Turmeric powder (Haldi),1/2 cup Sev,1/2 teaspoon Cumin powder (Jeera),1 teaspoon Garam masala powder,Salt - to taste,4 sprig Coriander (Dhania) Leaves - chopped,1/2 teaspoon Sugar,3 Onions - finely chopped,Coriander (Dhania) Leaves - for garnish,2 cups All Purpose Flour (Maida),2 Potatoes (Aloo) - boiled and mashed,1 teaspoon Fennel seeds (Saunf),1/2 teaspoon Salt,2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1/4 cup Sweet Chutney (Date & Tamarind),1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Salt, 50, North Indian Recipes, To begin making the Pyaz Kachori Chaat Recipe we will first make the kachoris.Add flour, salt and ghee into a mixing bowl and and mix them well.
Mix till you get a mixture which holds together into a ball and when left breaks apart.
Add more ghee if required.Then, add water gradually, and knead into a soft dough.
Knead well until it comes into a smooth and soft dough.Cover it and let the dough rest for about 1 to 2 hours.
While the dough rests, we will prepare the filling for the kachori.Heat a heavy bottomed pan and add 1 tablespoon of mustard oil.
Once the oil is hot, add hing and fennel seeds to it and allow them to sizzle.Next, add finely chopped onions, ginger, garlic and green chilies and sauté until onions turn translucent.Once done add the mashed potatoes and all the spice powders including red chilli powder, turmeric powder, coriander powder, garam masala powder, amchur powder, salt to taste and mix well.Stir in the coriander leaves and turn off the heat and let the filling of kachoris cool down completely.To make the KachorisTake the rested dough and lightly knead it on a clean flat surface till it is smooth.
Divide the dough and the filling into an equal number of portions.Place a heavy bottomed pan with enough oil to deep fry the kachoris, on the heat and allow it to heat.Roll one portion of the dough into smooth ball and then flatten it into a 3-inch circle.
Place a portion of the filling in the center.
Bring all the edges to gather and seal it tightly.Flatten this stuffed ball into a 3 inch circle with your fingers,press gently to keep the filling intact.
Keep aside and repeat this step for rest of the dough until all the portions of dough and filling are used.By now the oil should be warm for deep frying the kachoris.
Deep fry small batches (not more than 2-3) of kachori on medium heat for about 3 minutes on either side, until golden, puffed up and crispy.Take them out and put it on a kitchen towel so that the extra oil is absorbed and keep aside.Whisk together the curd, salt, cumin powder and sugar until well combined and keep aside.Follow Green Chutney Recipe and Date and Tamarind Chutney to make home made chutney.To make the Pyaz Kachori Chaat Place the Pyaz Kachori on a plate and break it gently with your fingers.
Top the kachori with little curd , green chutney and tamarind chutney.
Sprinkle some chopped onions on the top.
Next some sev and finally garnish with coriander leaves.
Serve Pyaz Kachori Chaat Recipe Recipe as an evening tea time snack with a hot cup of Masala Chai.
You can even serve it for your next chaat party along with Peanut Chaat With Spiced Yogurt and Homemade Canape Papdi Chaat , https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2019/Pyaaz_Kachori_Chaat_Recipe_1_1600.jpg, 22