Prepare the Dough: In a large mixing bowl, combine the flour and salt. Pour in the melted ghee and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs (this moyan of ghee is what makes the kachori flaky). Gradually add water, a few tablespoons at a time, and knead to form a semi-soft but firm dough. The dough should be pliable and smoother than puri dough, but not sticky. Knead well for about 4–5 minutes to develop gluten. Cover the dough with a damp cloth and let it rest for 15–20 minutes while you prepare the filling.

Make the Onion Filling: Heat 2 tablespoons of oil in a broad pan or kadhai over medium flame. Add the nigella seeds and fennel seeds; let them sizzle for a few seconds. Toss in the bay leaves and the chopped green chillies, stirring for a moment. Now add the finely chopped onions. Sauté the onions on medium heat for about 5 minutes until they soften and turn translucent (avoid browning them). Next, sprinkle in the besan and all the spice powders – coriander, red chilli, garam masala – along with salt. Stir everything together and cook for another 2–3 minutes, stirring continuously, until the besan gets lightly roasted and the spices cook off their raw aroma. The mixture will be fairly dry and aromatic, with the besan absorbing excess moisture from the onions. Turn off the heat, then mix in the fresh coriander leaves. Pick out and discard the bay leaves. Spread the filling on a plate to cool down slightly (warm is okay, just not piping hot) for easier handling.

Shape the Kachoris: Give the dough a quick knead after resting, then divide it into 10–12 equal portions (each portion will be about the size of a golf ball). Keep the dough balls covered to prevent drying. Working with one portion at a time, roll or press it out into a small disc roughly 3 inches in diameter. Place 1–2 tablespoons of the cooled onion filling in the center of the disc. Bring the edges of the dough up around the filling, pleating as needed, and pinch them together to seal the filling inside (like a money bag). Pinch off any excess dough at the top to avoid a thick lump. Now gently flatten the filled pouch with your palm. Using a rolling pin, very lightly and carefully roll the filled dough ball into a slightly flatter disc of about 2½ inches, taking care not to puncture it or let the filling spill out. (Tip: You can roll from the sealed side very gently, and if a bit of filling does peek through, patch it with a tiny pinch of flour-dough.) Prepare all kachoris this way, keeping the prepared ones covered with a cloth to avoid drying.

Deep-Fry the Kachoris: Heat the oil for deep frying in a heavy-bottomed pan or kadhai on medium-low heat. To test the oil, drop a tiny pinch of dough into it – it should sizzle and rise slowly without turning brown instantly. Slide in 2–3 kachoris at a time (do not overcrowd) into the hot oil. For the best crispy results, fry on a low to medium flame: in the first minute, do not disturb the kachoris. They will sink then gradually float up as they puff. Once they float, gently flip and move them around. Fry patiently, turning occasionally, until each kachori is golden brown, crisp and evenly cooked. This frying process can take about 8–10 minutes per batch on a moderate flame – remember, slow-frying is what yields the signature khasta (flakiness) in kachoris. Do not crank up the heat, as high heat will brown the outside too fast while leaving the inside doughy. When done, the kachoris will be a beautiful golden color and feel light and crisp with no soggy spots. Remove them with a slotted spoon and drain excess oil on paper towels. Repeat for all batches. (If you notice the oil temperature dropping too much between batches, let it heat up again, but never to smoking point.)

Enjoy: Serve the Pyaz Kachoris immediately while they’re hot and flaky. If you need to fry them a bit in advance, you can crisp them up in a preheated oven at 180°C (350°F) for 5 minutes before serving. See serving suggestions below for classic accompaniments!