In a blender jar, combine coriander seeds, kasoori methi, fennel seeds and jeera seeds. Blend everything to a coarse powder.
In a pan add oil; once the oil is hot add the spices, hing and chopped garlic. Fry all the spices over low flame for 1 minute.
Add besan, red chili powder, amchoor powder, black salt and garam masala. Quickly roast everything for 2 minutes.
Next add the onions, salt and green chili, and cook until the onions are soft.
Add the mashed potatoes, stir and then add the salt. Cook everything until the sugar is well dissolved.
Add the sliced onion, turn off the flame and mix everything until well combined. Set aside. The filling is ready.
In a large kneading plate and maida, ajwain and salt. Pour oil and then mix everything well to a breadcrumbs consistency.
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 just gather it and start banging it on the kneading plate or punch the dough with your knuckles.
Once done cover the dough with a damp cloth and set aside for 30 minutes.
Start portioning out the filling mixture into 10-12 round balls.
Once the dough is ready make 8-9 large portions out of it.
Take one portion of the dough and using your fingers start flattening the edges, the center has to be thick. About 3 inches in diameter.
Once done place the portioned out filling in the center and then start gathering the sides, press and stick all the sides.
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 made kachori with a damp cloth and allow it 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.
In a deep frying pan, heat the oil on high flame. Flash Fry each kachori for 5-8 seconds in batches. Once done set them aside.
Once done add more oil and then turn off the flame. Start frying the kachoris once again, the oil has to be medium hot.
After about one minute of frying turn on the flame and over medium flame start to deep fry them for 15-18 minutes. Keep flipping them until they puff up and are golden brown in color.
Follow the same procedure for the remaining kachori. Remove on a kitchen towel. Set aside.
Serve the hot Pyaz Kachori with some banana, date and tamarind chutney.
Roasting the spices in oil is a key step to bring out the flavours of the spices.
Boiled potatoes acts as a binding agent for the filling.
Sugar balance out the flavours.
The sliced onion in the filling will stand out and the finely chopped onions will bring out the flavours.
Ajwain is very important please do not skip.
The dough has to be soft and elastic.
Kachori size depends on the size of you filling.
If the dough does not stick together while shaping the kachoris, then let the dough rest for 5-10 minutes further. Relaxing the dough is very important.
You need to rest the shaped kachoris for 10 minutes or else if you flatten it immediately then the filling will come out.
Flattening the kachori to a concave shape, helps in the puffing up the kachoris while frying.
Flash frying cooks the exterior completely and the inside stays raw. Depp frying will cok the kachori completely.
Add banana and sugar to the regular date and tamarind chutney.