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Pyaz ki Kachori


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These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling. Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most 'namkeen' shops in Rajasthan. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney. You can prepare these kachoris ahead of time and re-heat them in a slow oven just before serving. They are perfect for an afternoon snack on a rainy day.

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Makes 12 kachoris.
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Ingredients



For the dough (crust)
2 cups plain flour (maida)
1/4 cup melted ghee
1/2 tsp salt

For the onion filling
2 cups finely chopped onions
1 tsp nigella seeds (kalonji)
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
3 tbsp chopped corriander (dhania)
2 tbsp oil
salt to taste

Other ingredients
 oil for deep-frying

Method

    For the dough (crust)
    1. Combine all the ingredients in a bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
    2. Divide the dough into 12 equal parts and keep covered under a wet muslin cloth.

    For the onion filling
    1. Heat the oil in a pan. Add the nigella seeds, fennel seeds, bay leaves, green chillies and onions and sauté till the onions turn light brown in colour.
    2. Add the gram flour, coriander powder, chilli powder, garam masala and salt and sauté for 2 to 3 minutes.
    3. Add the chopped coriander and mix well. Remove the bay leaves and discard. Allow the mixture to cool completely.
    4. Divide into 12 equal portions and keep aside.

    How to proceed
    1. Roll out each portion of the dough into a 50 mm. (2") diameter circle.
    2. Place one portion of the onion filling in the centre of the rolled dough circle.
    3. Surround the filling with the dough by slowly stretching it over the filling.
    4. Seal the ends tightly and remove any excess dough.
    5. Roll each filled portion into a 62 mm. (2 1/2") diameter circle taking care to ensure that the filling does not spill out.
    6. Gently press the centre of the kachori with your thumb.
    7. Repeat with the remaining dough and filling to make 11 more kachoris.
    8. Deep fry the kachoris in hot oil over a slow flame till golden brown.The kachoris should puff up like puris. These take a long time to fry as the crust is thick and needs to be cooked in the insides also.
    9. Serve hot with chutney.
    RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
    4 reviews received for Pyaz ki Kachori
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     Reviewed By
    ritumehta, December 10, 2011


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    Reviewed December 07, 2011 by Foodie #522195

       


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    Reviewed December 08, 2011 by Foodie#392535

       


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    Reviewed December 10, 2011 by ritumehta

       


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    Reviewed December 08, 2011 by Amarendra Mulye

       


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