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Pyaz Kachori is a beloved Indian snack with crispy texture and bold, aromatic spicing. This popular vegetarian treat is a family tea-time favorite and a staple at celebrations and gatherings.
In a bowl, mix all-purpose flour, 3 tbsp oil, and a pinch of salt. Add water gradually to make a stiff dough; cover and let rest for 30 minutes.
Meanwhile, soak moong dal in hot water for 30 minutes, then drain.
Heat 2 tbsp oil in a skillet on medium heat. Add cumin and fennel seeds until aromatic, then add finely chopped onions; sauté until soft but not browned.
Add drained moong dal, coriander powder, chili powder, garam masala, amchur, and salt. Cook on low for 6–8 minutes, stirring often, until fragrant and the mixture is dry. Cool completely.
Divide the rested dough into equal balls. Flatten a ball, place 1–2 tbsp of filling in the center, bring edges together to seal, and gently flatten again.
Heat oil in a deep pan to medium-low (about 325°F). Deep-fry kachoris in batches, turning occasionally, until golden and crispy, around 8–10 minutes per batch. Drain excess oil on a wire rack.
Serve hot with chutney or tea.
