To begin making the Pyaaz Ki Kachori recipe, heat a cast iron pan with 2 tablespoons of oil. Once the oil is hot,  add asafoetida and saute it for a few seconds.

Add cumin seeds and saute till brown. Next, add ginger paste, garlic paste, red chilli powder, onions and saute till the onion turn slightly brown and translucent.

Once the onion turns brown, add amchur powder, coarsely crushed fennel seeds, kalonji, coriander powder, crushed black peppercorns, garam masala and mix well.

Lastly, add kasuri methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. The filling of kachori is ready.

The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the center and add sizzling hot oil and salt. Mix well with a spoon.

Now add sufficient water and knead the dough. Cover the dough with a clean kitchen towel for about 20 minutes.

Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers. Place some of the onion filling in the center and gather all the edges and seal. Flatten the kachoris with your hands and make all the kachoris in the same way.

Next, we will fry these Kachoris. Heat the required amount of  oil in a heavy bottomed pan and once the oil is hot, add the kachoris one by one. Fry them from both the sides till it turn golden and crispy.

Once done, take them out on an absorbent paper.

Serve this crispy and mouth watering Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney for your evening snacks or tea party snacks. You can also serve it as an appetizer for potluck or as a starter for your dinner parties.