Pyaz ki Kachori Recipe

Think of Rajasthani Snacks and may be the first name comes in mind is probably Pyaz Ki Kachori (Onion Kachori). A flaky crisp flattened ball made of refined flour and is filled with spicy onions. This glorious delicacy is not to be missed. It is one of the most famous spicy snacks from Rajasthan. These days you can find this dish almost all parts of north India. Now this kachori has also become local snack dish of several regions of Indian subcontinent.

Anyone visit to Jhodhpur or Jaipur is considered incomplete without having Kachoris. Kachori goes well with sweet lass or tea. These kachoris are served with Mint or Tamarind chutney.

Theses Kachoris can be prepared ahead in time and re-heat them in oven just before serving. They are perfect teatime snack.

You can also check our other Rajasthani snacks Lauki ke Gatte, Churma laddo and Dal baati churma.

How to make Pyaz ki Kachori Recipe

Ingredients
For Wrapper
All Purpose Flour (Maida)	2 cup
Hot melted clarified butter (Ghee)	4 table spoon
Salt	to taste
Oil	for frying
For Stuffing
Onions (pyaz) finely chopped	1 cup
Chickpea Flour (Besan)	2 table spoon
Green Chillies (hari mirch), finely chopped	1 table spoon
Red Chilli (lal mirch) Powder	½ tea spoon
Coriander (Dhaniya) Powder	1 tea spoon
Cumin (jeera) Powder	½ tea spoon
Fennel (saunf), crushed	½ tea spoon
Cumin (jeera) Seeds	¼ tea spoon
Dried mango (Amchoor) powder	1 tea spoon
Coriander Leaves, finely chopped	3-4 table spoon
Salt	to taste
Oil	2 tea spoon

Method

For stuffing

1. Dry roast chick peas flour for 2-3 minutes and keep it aside.
2. Heat 2 tea spoons of oil in a pan.
3. Add cumin seeds and crushed fennel seeds and fry till they begin to splutter.
4. Then add the green chillies and the finely chopped onion and fry till light golden colour.
5. Add the coriander powder, cumin powder, salt, red chilli powder, dried mango powder and roasted chickpea flour and fry for 2 - 3 minutes.
6. Add coriander leaves and mix it well.
7. Turn off the flame and let it cool completely.

For puri

1. Take the flour and salt in a bowl and mix it. Make a well in the centre of flour
2. Add hot melted clarified butter in the well of the flour and immediately combine half cup of cold water.
3. Mix this well and make smooth and firm dough. (Add water as much as required.)
4. Cover the dough with a damp muslin cloth and set aside for 30 minutes.
5. After 30 minutes knead the dough again for 5-10 minutes and divide into 9 - 10 round balls.
6. Roll out each portion of the dough into a 4 - 5 inches diameter circle.
7. Place a spoon of onion stuffing in the middle of the disc and bring all the edges together and seal it well.
8. Flatten very gently into a 3 - 4 inches diameter circle.
9. Continue making the rest of the kachoris and leave it aside for 30 minutes. (This really gives nice texture to the kachori).
10. Heat enough oil in a big pan and gently drop a couple of kachoris at a time. Reduce the flame to low.
11. Turnover in between and fry till they become golden brown and crisp. (Maintain the flame at medium to low).
12. Drain them paper towels and serve hot with coriander mint chutney.

Tip

1.Add 2 table spoons of semolina (suji) to make kachori crispy.
2. For making it crispy, fry it on low temperature. This may take little more time for cooking, but the samosa will be crisper.

Recipe Type : All time favourite snacks, Rajasthan, Regional, Snacks, Snacks, Vegetarian snacks

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