PYAAZ KI KACHORI – HALWAI STYLE

INGREDIENTS – FOR DOUGH:
3 Cups All Purpose Flour (Maida)
Salt to Taste
1 Tsp Carom Seeds (Ajwain)
1/4th Cup Refined Oil
1 Cup Water

INGREDIENTS – FOR STUFFING:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1-2 Green Chillis
3 Boiled, Peeled & Mashed Potatoes
2 Tbsp Gram Flour (Besan)
2 Tsp Turmeric Powder (Haldi)
2 Tsp Chilli Powder
2 Tsp Garam Masala
2 Tsp Aamchur Powder
Salt to Taste
7-8 Finely Chopped Onions
1/2 Cup Finely Chopped Coriander Leaves

Oil for Deep Frying Kachoris

METHOD:

  • First, we will prepare the dough for the Kachori.
  • Take a wide bowl and add the Maida & Salt.
  • Then take the Carom Seeds in-between your palms and rub them well before adding to the flour. This helps in releasing the flavour into the dough.
  • Add Oil and combine everything well. Use refined oil. Start mixing and pressing the dough until you see the dough sticking with each other. This process is very important to get crispy Kachoris. You can refer to the images I’ve posted below.
  • Start adding water little at at a time, kneading continuously, until a semi-soft dough is formed. I used approximately 1 cup of water. Use only how much is required. If you feel the dough is getting too sticky, try to form a dough and then start hitting the dough into the bowl for 5 minutes. This will help the dough come together.
  • Cover the dough with a damp cloth and keep aside for 30 mins.
  • In the meanwhile, let’s prepare the masala.
  • Take a pan and heat Oil.
  • Splutter Mustard Seeds.
  • Lower the flame & add Hing in powdered form.
  • Now, add Coriander Seeds just like you added Ajwain, after crushing them in-between your palms.
  • Fry for about a minute and then add the chopped Green Chillis. You can skip or adjust the quantity as per taste.
  • Now add the mashed boiled Potatoes and give this a good mix.
  • Also add Besan to this, mix well and cook for another 2 minutes.
  • Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala, Amchur Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
  • Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
  • Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
  • Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
  • Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
  • Once the masala has cooled down, divide them into lemon sized balls. Since I could make around 15 balls from the dough, I made 15 balls of the masala and stored the extra in the fridge. I made naan with this the next day for breakfast. Recipe link at the end of the post.
  • To know how to roll a perfect Kachori, check the video towards the end of this post. Now take one dough ball in your palm, press and flatten it a little to make space for the masala ball.
  • Now place the masala ball in the center and cover the ball completely with the dough. Pinch off extra dough. Roll between your palms to make smooth crease-less ball. Now flatten it using your palm a fingers like a thick disc. In the similar way, roll out the rest. Be careful and make sure the masala doesn’t come out, else when you fry it will all start coming out from the dough. If it does happen, keep them aside. Will share a fix in the following steps.
  • Now take the widest and deepest pan you have and fill it with oil for deep frying.
  • Heat the oil on a medium flame and add 1 or 2 Kachoris at a time and keep flipping the Kachoris and fry for around 5-10 seconds and take it out on a paper towel. Don’t brown them. This is a very important step that will give your Kachoris the Halwai texture. Do this with all the Kachoris, including the ones that had a broken exterior and keep them separate. Check images below for guidance.
  • Now lower the flame and add all the kachoris, depending on how big your pan is and how well you can handle the flipping. We need a very low temperature here to slowly fry them all and therefore recommend adding all the kachoris together. Or you can add 5 at a time if you have a small pan. I used a Wok for this.
  • Keep flipping the Kachoris for even frying.
  • After 5-10 minutes, you will see the kachoris puff and brown. Once they turn a medium brown and look swollen up, take them out on a paper towel and let them cool.
  • If you have the Kachoris that have the masala peeping out, fry them together in a similar fashion separately. To protect the masala from coming out, press the open areas against the pan until the kachoris are well fried.
  • You can serve this Kachori with yogurt, chutney or eat it just like that.
  • Click here for the Stuffed Masala Naan recipe with the leftover filling.
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Mixing oil with flour to make a dry lumpy dough
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Semi-soft dough before resting
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Mashed Potatoes added to the tempering
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Prepared Masala with Potatoes, Spices and Onions
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Rolled stuffing balls
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Center placement of the stuffing over flattened dough ball

Pressing in the stuffing covering all sides with dough
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Pinching off that extra dough to roll again into a seamless ball
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Kachoris stuffed with masala
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Lightly fried for a few seconds to make the kachoris khasta
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Ready to be re-fried
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Stuffed Kachoris
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Puffed up Kachori
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Spiced Potato-Onion Stuffing in every bite
Stuffing & Folding in a Kachori

STREET STYLE SAMOSA

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Ingredients : For Dough :
Maida / All Purpose Flour – 2.5 Cups
Refined Oil : 3 Tbsp
Ajwain / Carom Seeds – 1 tsp
Salt : As per taste
Water : Very little, around 3/4th cup, to make stiff dough

Ingredients : For Potato Filling / Aloo Masala:
Potatoes – Around 8-9 (boiled & cooled)
Green Peas & Peanuts (Optional)
Mint Leaves – One handful
Coriander Leaves – One handful
Ginger – 2 inches
Green Chillis- 2

Oil – 2 tsp
Cumin Powder – 1 tsp
Kasoori Methi – 1 tbsp
Red Chili powder – 1 tsp
Amchur powder – 2 tsp
Black pepper Powder- 1/2 tsp
Black Salt – 1/2 tsp
Saunf / Fennel Seeds – 1/4 tsp
Coriander Powder – 1 tbsp

Salt – As to taste
Garam Masala – 1/4 tsp

Preparation:
– Preferably boil potatoes and keep in the fridge the previous night. If making same day, cool down potatoes completely before using.
– Grind ingredients marked in Green in a mixture with a little water just the way you make a chutney.
– Mix all ingredients marked in Orange in a separate bowl.

Method: Part 1
– In a big mixing bowl, take flour.
– Add salt, ajwain and oil.
– Mix everything well until when you grab the mixture it starts clumping together.
– Now add water little at a time. I used about 3/4th cup of water. Make sure the dough is stiff an not soft.
– Once your dough comes together, cover with a damp cloth for at-least 1 hour. 2 hours is ideal.

Method: Part 2
– In the meantime heat some oil in a kadhai.
– Lower the flame and add the spice powder from the bowl. Mix well for a few seconds. Don’t burn.
– Add the prepared green chutney. Mix well. Switch off flame.
– Add the boiled, peeled & cooled roughly mashed potatoes. Add salt if required. Blend in together and keep aside.

Method: Part 3
– After 1 or 2 hours of resting time, kneed and smoothen out the dough to make it pliable.
– Divide the dough into equal parts. I could make 7.
– Keep them covered with a damp cloth at all times.
– Roll out one portion in an oblong shape.
– Divide into 2 parts with the help of a knife.
– You will now have 2 triangle like parts.
– Take one and extend from all sides.
– Apply water to half side of the part you cut with knife . That half will denote the height of your samosa. Watch the pictures & video to know how to make the covering of the samosa.
– Fill the Potato masala generously. Each samosa took me around 2 minutes to make.
– Let the samosas rest for 30-45 minutes before frying. It should look dry and feel rough when ready. By the time I finished making 14 samosas, my first batch was ready to fry.
– It’s time to fry them out. Fill around half kadhai with oil. Keep flame on low.
– When the oil is just warm (Dip your finger to check. You shouldn’t feel the burn), drop in your first batch of samosas. I added 5 at first.
– Fry in low heat until golden brown. Flip them every few minutes to fry them evenly on all sides. Take them out. Fry the rest in batches.
– The samosas will be really hot. So let them rest for 20-30 mins. Serve them warm.
– Serve with Chutney, Ketchup, Spiced Yogurt or even Cholle!

Images & Video to help you with the process:

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Spice Powder kept ready in a bowl.
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Boiled Potatoes roughly mashed & mixed with prepared Green Chutney & Spice Powder.
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Dough after resting for 1 hour
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One Portion of dough rolled oblong and cut into 2 parts.
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Dab water on the half side and make a cone. That will be the height of your Samosa.
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Fill the cone with prepared and cooled down Aloo Masala. Apply water on the edges & fold this way. Watch the video towards the end of this post.
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This is how your Samosa should look. Watch the video to know how I made this one.
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14 samosas resting before being fried.
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First batch of Samosas frying on low flame.
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Piping hot Samosas
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Serve warm with Green Chutney & Ketchup
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Perfect Street Style Samosas!
Fold in the perfect Samosa this way