Pyaaz ki kachori | Jaipuri pyaz kachori recipe

 

My mouth starts watering at the mere mention of pyaz ki kachori...after trying irani pyaz samosa ,my next dish was pyaz ki kachori

pyaz means onion In english and kachori refers to a fried pastry filled with a spicy onion filling. A spicy onion stuffing give these kachoris an extra zing.

These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now this Kachori has also become local snack dish of several regions of Indian Subcontinent.

Like all kachoris, they are eaten with asweet and spicy tamarind chutney. You can prepare these kachoris ahead in time and re-heat them in an oven just before serving. They are perfect for an afternoon snack on a rainy day.

Ingredients

For The Dough

2 cups plain flour (maida)
1/4 cup melted ghee
salt to taste

For stuffing

2 cups finely chopped onions
2 tbsp oil
1 tsp nigella seeds (kalonji) or jeera (cumin seeds )
2 tsp fennel seeds (saunf)
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

1.5 tsp amchur powder /chat masala

salt to taste

3 tbsp chopped coriander (dhania)

Other Ingredients

oil for deep-frying

Method 
For the dough

1.Combine all the ingredients in a deep bowl and knead into a semi-soft dough using enough water. Knead well for 4 to 5 minutes.
2.Cover the dough with a wet muslin cloth and keep aside for 15 minutes.

For the onion filling :

1.heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bayleaves, green chillies .the besan, coriander powder, chilli powder, garam masala and salt, mix well and cook on a medium flame for 1 minute, while stirring occasionally.next add onions and stir for 1 minute & switch off gas .remember we are just slightly cooking onions
2.Remove the mixture from the flame, add the coriander & amchur powder /chat masala and mix well.
3.Remove the bayleaves and discard them.
4.Divide into 12 equal portions and keep aside.

Method :

1. Divide the dough into 12 equal portions.
2. Roll out each portion of the dough into a 2½ inch diameter circle.
3. Place one portion of the onion filling in the centre.
4. Bring together all the sides, seal it tightly and remove any excess dough.
5. Roll the filled portion again into a 3 inch diameter circle, while ensuring that the filling does not spill out.
6. Gently press the centre of the kachori with your thumb.
7. Repeat steps 2 to 6 to make 11 more kachoris.
8. Heat the oil in a deep non-stick kadhai and deep-fry 6 kachoris at a time, on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
9. Drain on an absorbent paper and keep aside.
10. Repeat step 8 and 9 to deep-fry 6 more kachoris in one more batch.
11. Serve immediately.

Tips:

1.Fry kachoris on slow flame for about 10-12 minutes...
2.can add one boiled mashed potato in above recipe .note quantity of potato should be very less compared to onions.but i have not used potato as i wanted a purely onion kachori
3. take care that onions should not become very soft during cooking they should still remain slightly crunchy
4.can add fresh ground coriander seeds instead of coriander powder