Aloo Pyaaz Kachori

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Ingredients:
Dry Masalas:
1 tsp dhaniya/corainder seeds
1 tsp kasoori methi
1 tsp saunf 
1 tsp jeera seeds

Aloo Pyaaz Filling:- 
2 tbsp Oil
a pinch hing - 1 pinch
2 garlic cloves finely chopped
3 tbsp besan
1 tsp red chilli powder
1 tsp amchoor powder
1/2 tsp black salt
1 tsp garam masala
1 onion finely chopped
1 tsp salt
2 nos green chillies finely chopped
2 potaoes boiled
1 tsp sugar
1 onion sliced
2 tbsp chopped coriander leaves

Kachori Dough:
2 cups maida
a pinch ajwain
salt to taste
4 tbsp oil
water to knead
oil - to deep fry

Recipe:
1. Dry roast coriander, cumin and saunf seeds and add them to the blender.
2. Add kasuri methi and grind them coarsely. Keep them aside.
3. Heat oil in a pan. Add the above powder and roast for 2 mins. 
4. Add hing and garlic cloves and mix well. Roast them again for 2 mins.
5. Add besan and mix well. Roast all ingredients for 5 mins, till besan changes its color.
6. Then add chilli powder, amchoor powder, black salt, garam masala. Mix well and roast for 2-3 mins on low flame.
7. Now add finely chopped onions, green chillies and salt. Mix well and let the onion cook and become translucent.
8. Then add boiled potatoes and sugar. Mix well and saute for 5 mins on low flame.
9. Switch off the flame and mix the onion chopped in slices and coriander leaves. Mix well and keep it aside, cover and rest.
10. Now we will prepare the dough. Add maida to a mixing bowl, ajwain, salt and oil. Mix well and the dough should hold shape. 
11. Then add water gradually and knead to a soft tight dough. DO NOT KEEP THE DOUGH DRY. 
12. Cover in wet cloth and keep the dough aside for 30 mins.
13. Go back the to the filling and prepare the small lemon size balls out of the aloo pyas filling. 
14. After 30 mins. Knead the dough again and then prepare the small balls out of the dough.
15. Roll the dough balls to small chapati around 4-5 inch diameter. Keep the filling ball in the middle and seal the kachori by bringing all the sides together and remove the extra dough. Roll the same to the ball shape and keep it aside. Repeat this step for all of the prepared dough balls in step 14.
16. Cover and keep the kachori balls for 10 mins. After 10 mins flat the kachori balls using the palm, remember do not keep the shape flat. Give a concave shape to the kachori. Again keep it aside for 10 mins.
17. Heat half kadai oil for frying on high flame. Fry all the kachori only for 10 secs and remove them out in a tissue paper. 
18. Once all is done, add more oil to kadai and reduce the heat for oil. Now add kachori again for frying on low flame. The kachori will start to bloom slowly and fry them till cripsy brown.
19. Let the kachori rest for 10 mins on tissue paper to remove excess oil and cool down a bit.
20. Serve the crispy Jodhpuri famous Aloo Pyaaz Kachori with sweet tamarind chutney.Enjoy!!!

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