Preparation

• Assemble all ingredients to avoid last minute rush.
• Wash and finely chop onion, garlic and green chilies.
• Boil and mash potatoes.
• Add ingredients of spice blend mentioned above in a Blender or Grinder and grind them into a coarse powder.

Cooking

For stuffing

• Heat oil in a Pan and add blended spices, asafetida and chopped garlic. Saute everything on low flame for a minute.
• Now, add besan, red chili powder, amchur powder, black salt and garam masala into the Pan and quickly roast everything for 2 minutes.
• Next add chopped onions, salt and green chili, and cook until the onions become translucent.
• Then, add mashed potatoes, stir and then add sugar. Cook everything until the sugar is well dissolved.
• Mix everything very well and keep aside.

For the kachori dough

• In a Mixing Bowl add whole wheat flour, carom seeds and salt. Pour oil and then mix everything well together.
• Now, add little water at a time and start kneading until you form soft dough.
  
• Use water as required; knead for 5-8 minutes. If the dough is sticky then add little more dough and if you feel dough is super hard, then add little water and knead again for a minute or two.
• Once done cover the dough with a damp cloth and keep it for rest 30 minutes.

For making kachori

• Divide dough into 8-9 portions.
• Take one portion of the dough and using your fingers start flattening the edges to about 3 inches in diameter. The center has to be thick.
• Once done place the stuffing in the center and then start gathering the sides, press and seal all the edges.
• Pinch the excess dough and set that aside. Use them to make the extra kachori.
• Then start rolling it between your palms and make it smooth. Follow the same steps to make the remaining kachori.
• Once done cover the prepared kachoris with a damp cloth and allow them to rest for 10 minutes.
• After 10 minutes flatten the kachori using you palm and fingers make a concave shape kachori or simply make a slight dent in the center, this step will ensure that your kachoris puff up really well.
• Take a Kadai and heat oil on high flame. Fry each kachori for 5-8 seconds in batches. Once done set them aside.
• Then, once again deep fry the kachoris on medium heat till they cooked properly and turns golden brown. Deep frying will take about 15-18 minutes.
• Follow the same procedure for the remaining kachoris and place them on a paper towel so that it will soak excess oil.
• Serve the hot Pyaz Kachori with coriander chutney, tamarind chutney or mint chutney.