Pyaaz kachori

Method

1. 1 Squeeze oil into the flour until it forms a ball, then knead with a little water and let it rest for 30 minutes.
2. 2 Sauté two chopped onions for 18 minutes until browned and completely dry.
3. 3 Sprinkle chickpea flour over the onions and stir for 4 minutes; the chickpea flour will absorb any remaining water, so the filling won't be soggy.
4. 4 Wet kernels are caused by cracked kachori and oil seeping inside, which is the most common problem.
5. 5 Wrap the filling in the wrapper and flatten it into a disc 1.5 cm thick.
6. 6 Fry in oil at 125 degrees for 15 minutes, then raise the temperature to 165 degrees for 2 minutes to make the crust puff up and crispy.

With an appliance

• Air fryer 1 hr 36 min

  Replace step 6: spray both sides with kachori oil, air fry at 135 degrees for 16 minutes, flip at the 9th minute, then increase to 170 degrees for another 3 minutes to make the crust crispy and the onion filling evenly heated.