Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe Pyaz Ki Kachori Ingredients 1 3 onions finely Chopped 2 1 1 2 cup maida 3 1 2 cup wheat flour 4 1 teaspoon cumin seeds 5 1 tablespoon kasuri methi 6 1 teaspoon garam masala 7 2 tablespoon hot Gulab Sunflower Oil 8 1 4 teaspoon hing asafoetida 9 1 teaspoon garlic paste 10 1 teaspoon ginger paste 11 1 teaspoon coriander powder 12 1 2 teaspoon kalonji nigella seeds 13 Gulab Sunflower Oil for frying 14 1 teaspoon red chilli powder 15 1 2 teaspoon amchur dried mango powder 16 1 2 teaspoon saunf fennel seeds coarsely crushed 17 1 teaspoon black peppercorn crushed coarsely 18 A pinch of baking soda 19 Salt to taste 20 Few sprigs of fresh coriander finely chopped Method 1 To begin with Pyaaz Ki Kachori heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil add asafoetida and saute it for a few seconds 2 Add cumin seeds and saute till brown Add Ginger paste Garlic paste red chilli powder and onions and saute till the onion turn slightly brown 3 Add amchur powder coarsely crushed Fennel seeds kalonji coriander powder black Peppercorns crushed and garam masala and mix well 4 Lastly add Kasuri Methi chopped fresh coriander and mix again to blend well Allow the mixture to cool and add salt just before stuffing 5 The next step is to make the dough Sieve maida wheat flour and baking soda into a bowl Make a well in the centre and add sizzling hot oil and salt Mix well with a spoon 6 Now add sufficient water and knead a dough Cover the dough with a clean kitchen towel for about 20 mins 7 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 mixture in the centre and gather all the edges and seal 8 Fry in hot oil in a deep fry pan until all the sides turn golden brown Place them on paper napkins to absorb excess oil 9 Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori
Ingredients
1. 3 onions, finely Chopped
2. 1-1/2 cup maida 
3. 1/2 cup wheat flour
4. 1 teaspoon cumin seeds
5. 1 tablespoon kasuri methi
6. 1 teaspoon garam masala
7. 2 tablespoon hot Gulab Sunflower Oil
8. 1/4 teaspoon hing/asafoetida
9. 1 teaspoon garlic paste
10. 1 teaspoon ginger paste
11. 1 teaspoon coriander powder
12. 1/2 teaspoon kalonji/nigella seeds
13. Gulab Sunflower Oil for frying
14. 1 teaspoon red chilli powder
15. 1/2 teaspoon amchur/dried mango powder
16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed
17. 1 teaspoon black peppercorn, crushed coarsely
18. A pinch of baking soda
19. Salt to taste
20. Few sprigs of fresh coriander, finely chopped
Method
1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds.
2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown.
3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well.
4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing.
5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon.
6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins.
7. 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 mixture in the centre and gather all the edges and seal.
8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil.
9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori
Ingredients
1. 3 onions, finely Chopped
2. 1-1/2 cup maida
3. 1/2 cup wheat flour
4. 1 teaspoon cumin seeds
5. 1 tablespoon kasuri methi
6. 1 teaspoon garam masala
7. 2 tablespoon hot Gulab Sunflower Oil
8. 1/4 teaspoon hing/asafoetida
9. 1 teaspoon garlic paste
10. 1 teaspoon ginger paste
11. 1 teaspoon coriander powder
12. 1/2 teaspoon kalonji/nigella seeds
13. Gulab Sunflower Oil for frying
14. 1 teaspoon red chilli powder
15. 1/2 teaspoon amchur/dried mango powder
16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed
17. 1 teaspoon black peppercorn, crushed coarsely
18. A pinch of baking soda
19. Salt to taste
20. Few sprigs of fresh coriander, finely chopped
Method
1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds.
2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown.
3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well.
4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing.
5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon.
6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins.
7. 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 mixture in the centre and gather all the edges and seal.
8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil.
9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

Gulab Oils Presents Gulab SunFlower Oil Healthy Recipe: Pyaz Ki Kachori Ingredients 1. 3 onions, finely Chopped 2. 1-1/2 cup maida 3. 1/2 cup wheat flour 4. 1 teaspoon cumin seeds 5. 1 tablespoon kasuri methi 6. 1 teaspoon garam masala 7. 2 tablespoon hot Gulab Sunflower Oil 8. 1/4 teaspoon hing/asafoetida 9. 1 teaspoon garlic paste 10. 1 teaspoon ginger paste 11. 1 teaspoon coriander powder 12. 1/2 teaspoon kalonji/nigella seeds 13. Gulab Sunflower Oil for frying 14. 1 teaspoon red chilli powder 15. 1/2 teaspoon amchur/dried mango powder 16. 1/2 teaspoon saunf/fennel seeds, coarsely crushed 17. 1 teaspoon black peppercorn, crushed coarsely 18. A pinch of baking soda 19. Salt to taste 20. Few sprigs of fresh coriander, finely chopped Method 1. To begin with Pyaaz Ki Kachori, heat a cast iron pan with 2 tablespoons of Gulab SunFlower Oil, add asafoetida and saute it for a few seconds. 2. Add cumin seeds and saute till brown. Add Ginger paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. 3. Add amchur powder, coarsely crushed Fennel seeds, kalonji, coriander powder black Peppercorns crushed and garam masala and mix well. 4. Lastly, add Kasuri Methi, chopped fresh coriander and mix again to blend well. Allow the mixture to cool and add salt just before stuffing. 5. The next step is to make the dough. Sieve maida, wheat flour and baking soda into a bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon. 6. Now add sufficient water and knead a dough. Cover the dough with a clean kitchen towel for about 20 mins. 7. 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 mixture in the centre and gather all the edges and seal. 8. Fry in hot oil in a deep fry pan until all the sides turn golden brown. Place them on paper napkins to absorb excess oil. 9. Serve Pyaaz Ki Kachori with Dhaniya Pudina Chutney and Date and Tamarind Chutney.

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