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Explore Pyaaz Ki Kachori Recipe | प्याज़ की कचोरी | Chef Sanjyot Keer with 1,090,884 views, 18,904 likes, and 825 comments. Experience the impact of this video content that has captured audience attention.

Full written recipe for Pyaaz ki Kachori Prep time: 20 mins Cooking time: 35-40 minutes (excluding dough resting time) Serves: 5-6 people 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 | निंबू 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 REFINED FLOUR | मैदा 500 GRAMS 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 | धनिया 1 TBSP BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP FENNEL SEEDS | सौंफ 1.5 TBSP CUMIN SEEDS | जीरा 1 TBSP OIL | तेल 2 TBSP POTATO | आलू 5 NOS. (BOILED) SALT | नमक TO TASTE POWDERED SPICES BLACK SALT | काला नमक 1/2 TSP DRY MANGO POWDER | आमचूर पाउडर 2 TSP TURMERIC POWDER | हल्दी पाउडर 1/4 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP GARLIC CHUTNEY | लेहसुन की चटनी 2-3 TBSP FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED) SALT | नमक IF REQUIRED ONION | प्याज़ 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. #YFL #SanjyotKeer #pyaazkikachori The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Chapters Intro 0:00 Dough 1:22 Garlic Chutney 4:35 Filling 7:07 Shaping & frying 11:01 Plating14:07 Outro 14:55

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