Pyaz ki Kachori is a delicious and spicy Rajasthani snack. It is most famous in Jaipur and its vicinity. It has now available in sweet and savoury shops all over India and has become a popular teatime snack amongst people.
Ingredients:
For dough:
Maida- 1.5 cups
Ajwain (Carrom Seeds)- 1/2 tsp
Salt- 1/2 tsp
Cooking Oil- 1/2 cup
Water to knead- 1/3 cups
For stuffing:
Fennel seeds – 1 tsp
Coriander seeds – 1 tsp
Cumin seeds – 1 tsp
Black pepper (crushed)- 1/2 tsp
Onion (medium size-finely chopped) – 4
Potatoes (medium size, boiled) – 3
Asafoetida – ¼ tsp
Green Chilli (finely chopped)- 2
Ginger – 1 inch
Red Chilli powder – 1.5 tsp
Turmeric powder – ¼ tsp
Gram flour – 2 tablespoon
Dry Mango powder- ¼ tsp
Sugar – 1 tsp
Garam Masala – ½ tsp
Coriander leaves (finely chopped)
Preparation Process:
Dough
Take maida in a big bowl, add ajwain (lightly crushed), salt, and oil to it.
Crumble and mix well, make sure the dough holds shape. Add water little by little and knead the flour to form a smooth and soft dough. Further, cover the bowl with a cloth or a plate and keep it aside for 15 mins.
Kachori Stuffing
In a pan add fennel seeds, cumin seeds, coriander seeds, and crushed black pepper, sauté in low to medium flame for around 1-2 mins, until they turn aromatic.
Transfer the sautéed seeds into a mixer-grinder and gently grind them to achieve a coarse texture. Avoid grinding them too finely. Set this mixture aside.
In a pan add 3 tbsp oil, add the grinded masala, asafoetida, 2 finely chopped green chillis, and ginger paste (1 inch). Sauté well for 1-2 minutes in low to medium flame, make sure the masala does not burn.
Add 4 finely chopped medium-sized onions, and mix well in low to medium flame so that the masala is spread evenly. Add 1.5 tsp salt. (It helps in reducing the moisture of the onions and they get cooked faster)
Continue to sauté until the onions are semi-transparent. Add 1.5 tsp of red chilli powder, 1/4 tsp turmeric powder, and mix well so that the masala is spread evenly.
Add 2 tbsp gram flour, at this point you will notice that the stuffing gets a bit tight because onions have lost their moisture.
Hand-crush the boiled potatoes and mix well. (The potatoes act as a binding agent) Add 1/4 tsp dry mango powder, 1 tsp sugar, 1/2 tsp garam masala, and mix thoroughly.
Finally, add fresh coriander leaves and turn off the flame. The stuffing is ready!
Shape the stuffings into lemon-sized balls and keep them aside.
Kachori
1. Take a small lemon-sized dough ball and flatten it, using a rolling pin.
2. Scoop 1 tbsp of the stuffing and place it in the centre of the flattened dough, get the edges together and form a bundle, and seal the top by pressing and flattening it further.
3. Now, gently press the edges and flatten them. Ensure that the stuffing does not break out.
4. Heat some oil in a Kadhai and deep fry 2-4 kachoris simultaneously (depending on the size) on low to medium flame.
5. Don't touch the Kachori until it starts floating on the oil, flip it occasionally and continue frying until they turn golden brown. Drain out the excess oil on a tissue paper.
6. The Kachori is ready to be served! Enjoy it with Coriander chutney or Tamarind chutney.
Special Thanks to Mrs. Deepika Gupta for letting us share her recipe on our website.
Deepika, a cooking enthusiast with roots in Jaipur, The Pink City, has a deep appreciation for the diverse flavours of Rajasthani cuisine. Her childhood was filled with delightful taste of Rajasthani classics like Ghevar, Kachoris and Daal Baati. Fondly reminiscing, she cherishes the Sunday tradition her father started of bringing home Pyaz ki Kachori to savour with the whole family.