Tangy Onion Pickle with Fluffy Soft Puris

Cut the onions lengthwise and add green chilies to them.

Add salt, turmeric, red chili powder, roasted cumin powder, and dry ginger powder to the mixture.

Heat mustard oil in a pan and add mustard seeds, nigella seeds, fennel seeds, and asafoetida.

Once the seeds splutter, pour the tempered oil over the onion and chili mixture.

Add vinegar and mix everything well. Set aside to let the flavors blend.

In a mixing bowl, combine wheat flour, salt, turmeric, carom seeds, chili flakes, kasuri methi, sesame seeds, oil, and curd.

Gradually add water to form a semi-soft dough. Cover and let it rest for 30 minutes.

Take small portions of the dough and roll them out into small circles.

Heat oil in a pan and fry the puris until they puff up and turn golden brown.