Kasoori Methi Powder - ½ tsp
Garam Masala - ¼ tsp
Jeera Powder - ½ tsp
Water - 2 cups/200 ml
Coriander, Chopped - ½ tsp
Chaat Masala - 1 tsp
For Tandoori Mayo Dip:
Mustard oil - ⅓ cup
Kashmiri Chilli powder - 1tbsp
Hung curd - ¼ cup
Mayonnaise - 4 tbsp
Lemon juice - 2 tsp
Ginger garlic paste - ½ tsp
Coriander, chopped - a handful
Black salt - a pinch
Salt - a pinch
Kasoori methi Powder - ½ tsp
Method:
Heat oil in a pan and add mustard seeds and asafoetida. Then add chopped green chillies, ginger and garlic to the mixture. While the garlic is raw, add curry leaves, turmeric and red chilli powder, and boiled and mashed potatoes with salt to the pan. Cook everything and mask the potatoes completely and keep aside to cool down. Then cut onions in half and separate the layers. Fill the onion shells with a small ball of the potato mixture. Poke a hole in the potato mixture and add mozzarella cheese, and close with more potato mixture. Then cover it with another onion shell and repeat the same with every shell. Make a basic pakora batter with gram flour, salt, turmeric, red chilli powder, ajwain, chopped green chillies, ginger, kasoori methi, garam masala, cumin powder and water and whisk the batter till it comes to a thick consistency. Now dip the stuffed onions in the batter and deep fry them till they turn golden brown.