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 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
Show me for kachoris


For The Dough Crust
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 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)

Other Ingredients
oil for deep-frying

For the dough crust

  1. Combine all the ingredients in a deep bowl and knead into semi-soft dough using enough water. Knead well for 5 to 7 minutes.
  2. Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
  3. Divide the dough into 12 equal portions. Keep aside.

For the onion filling

  1. Heat the oil in a broad non-stick pan, add the nigella seeds, fennel seeds, bay leaves, green chillies and onions, mix well and sauté on a medium flame for 5 minutes.
  2. Add the besan, coriander powder, chilli powder, garam masala and salt and cook on a medium flame for 2 minutes, while stirring occasionally.
  3. Remove the mixture from the flame, add the coriander and mix well.
  4. Remove the bay leaves and discard. Divide into 12 equal portions and keep aside.

How to proceed

  1. Roll out each portion of the dough into a 62 mm. (2½ ") diameter circle.
  2. Place one portion of the onion filling in the center of a rolled dough circle. Surround the filling with the dough by slowly stretching it over the filling.
  3. Seal the edges tightly and remove any excess dough.
  4. Roll the filled portion again into a 75 mm. (3") diameter circle, take care to ensure that the filling does not spill out.
  5. Gently press the center of the kachori with your thumb.
  6. Repeat steps 2 to 5 to make 11 more kachoris.
  7. Heat the oil in a deep non-stick kadhai and deep-fry the 6 kachoris on a medium flame for 4 minutes. Reduce the flame and deep-fry on a slow flame for 5 to 6 minutes.
  8. Repeat step 7 to deep-fry 6 more kachoris.
  9. Serve immediately.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 09 Sep 14 04:48 PM

Kalonji and Saunf gives an intense rajasthani taste to the kachoris. Hot kachoris with tamrind chutney tastes superb.
 on 19 Aug 14 08:56 PM

Love this recipe.
 on 17 Nov 13 02:28 PM

 on 10 Dec 11 10:15 AM

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 on 08 Dec 11 11:14 AM

 on 07 Dec 11 12:58 AM