Pyaaz Ki Kachori
pyaz ki kachori probably originated in Jaipur, Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep-fried pyaz ki kachori stuffed with an onion filling.Steaming hot Pyaaz ki Kachoris or Aloo Pyaazki Kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.When you think of popular food from the fabulous city of Jaipur then pyaz ki kachori comes to your mind immediately.
For the Tough
- 2 cups plain flour (maida)
- 1/4 cup melted ghee
- salt to taste
For The Onion Filling
- 2 cups finely chopped onions
- 2 tbsp oil
- 1 tsp nigella seeds (kalonji)
- 2 tsp fennel seeds (saunf)
- 2 2 bayleaves (tejpatta)
- 1 1/2 tsp finely chopped green chillies
- 2 tbsp besan (bengal gram flour)
- 2 tsp coriander (dhania) powder
- 2 tsp chilli powder
- 1 tsp garam masala
- salt to taste
- 3 tbsp chopped coriander (dhania)
- oil for deep frying
For the Kachori dough
Take a deep bowl and add the flour into it
Now, add ghee. Adding ghee will make the kachoris flaky and crispy
Add salt to taste
Knead into a semi-soft dough using enough water.Knead it well for about 4 to 5 minutes
Cover the dough of the Pyaaz ki kachori with a wet muslin cloth so that the surface of the dough does not become dry. Keep aside for 15 minutes. Resting allows the gluten strands to relax and makes rolling and shaping of the dough easier.
Forthe Onion filling for pyaz ki kachori
Divide the onion mixture into 12 equal portions and keep it aside
Heat the oil in a broad non-stick pan
First, add the nigella seeds for its warm and earthy flavor
Add the fennel seeds. They impart a sweet and mild anise-like flavor to the oil
Similarly add the bay leaves to heighten the flavor of the onion filling of Pyaaz ki kachori
Add the green chillis to spice it up
Add the onions
Sauté on a medium flame for 5 minutes
Now, its time add the besan. It imparts a beautiful flavor and also holds all the ingredients together
Add the coriander powder. You can also add a little cumin powder if you wish to
Add chilli powder to perk up the onion filling
Also add the garam masala which is the soul of Indian food
Now add the salt to taste
Mix well and cook on a medium flame for 2 minutes, while stirring occasionally
Remove the mixture from the flame, add the coriander and mix well. Coriander adds a hint of freshness to the onion filling.
Divide the onion mixture into 12 equal portions and keep it aside
How to Proceed for Pyaaz ki Kachori
Serve the Pyaaz ki kachori immediately along with green chutney
Divide the dough into 12 equal portions. Shape the into balls to make the rolling even and easy.
Roll out each portion of the dough into 75 mm (3”)diameter circle.
Place one portion of the onion filling in the center of the rolled out discs.
Bring all the sides of the disc together in the center, seal it tightly so that the filling doesn’t fall off and remove any excess dough.
Roll the filling portion again carefully into a 63 mm (21/2”) diameter circle. Make sure that the filling doesn’t spill out
Repeat the steps with the remaining dough and filling to make 11 more kachoris. Arrange them on a greased plate so that they don’t stick to the plate.
Heat the oil in a deep non-stick pan
Lower the flame and deep fry 4 Pyaaz ki kachories at a time for 10 minutes
Flip them occasionally to ensure even golden brown colour on all sides. Drain on an absorbent paper and keep aside.
Repeat steps 1 to 9 with the remaining ingredients to make 8 more Pyaaz ki kachoris in 2 more batches.
