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Long weekends do make one dream of travel, but if you couldn't manage a trip this time, don't feel sad. Bring a bit of Rajasthan to your kitchen instead. Pyaz Kachori is a beloved snack from the very vibrant state. This delicacy is made with a nice and flaky exterior and a rich, spicy onion filling. It is sure to take your taste buds all the way to the colourful streets of Rajasthan. With Raksha Bandhan just around the corner, it definitely is a great time to have something special and homemade. Now, let us get straight into how you can make this culinary delight by yourself at home.
What is a Pyaz Ki Kachori?
One of the famous street foods across Rajasthan, more so in Jaipur and Jodhpur, is the Pyaz Kachori. It differs from its regular kachoris in being packed with a spiced onion mixture—tangy and a little sweet. The flaky, golden-brown pastry, with the bold flavours of its filling, makes it a hot favourite during festivals and celebrations. Traditionally served with tamarind chutney, you could relish this kachori as a snack or even a breakfast item with a hot cup of chai.
Recipe
Ingredients
For the Pyaz Kachori recipe, you will need to make it from scratch. Here's the ingredient list one needs:
For the Dough:
2 cups all-purpose flour, maida
1/4 cup semolina, sooji
1/4 cup ghee, clarified butter
Salt, to taste
Water, for kneading
For the Filling:
2 large onions, finely chopped
2 tablespoons gram flour, besan
2 green chillies, finely chopped
1 teaspoon fennel seeds, saunf
1 teaspoon cumin seeds (jeera)
1/2 teaspoon turmeric powder (haldi)
1 teaspoon coriander powder (dhaniya)
1/2 teaspoon red chilli powder
1 teaspoon garam masala
1 tablespoon oil
Salt to taste
Method:
In a large mixing bowl, combine all-purpose flour, semolina, and salt. Add in the ghee and mix well till it resembles crumbs. Gradually add in water and knead into a smooth dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Heat oil in a pan over medium heat. Add cumin seeds and fennel seeds and let them splutter. Add chopped onions and green chillies and sauté till they turn golden brown in colour. Then add gram flour and cook for a couple of minutes. Now add turmeric powder, coriander powder, red chilli powder, garam masala, and salt.You can add a few mashed potatoes to this. Mix very well and cook till the filling is fragrant, dry, and cooks well. Turn off the heat and let it cool completely.
Take small balls of dough. Flatten each ball with your fingers or a rolling pin into a small disc. Place a spoonful of the onion filling in the middle of each disc. Then draw together the edges of the dough and pinch them over to enclose the filling. Gently flatten the filled dough ball to form a kachori shape.
Heat some oil in a deep frying pan over medium heat. When the oil is hot, gently drop the kachoris into the oil. When they rise to the surface, fry until golden brown and crispy on all sides. Remove from oil and put on a paper towel to drain excess oil.
Quick Tips to Follow
The rest given to the dough makes the kachoris flaky and tender.
Allow the filling to cool completely before stuffing the kachoris. This will help in avoiding the bursting of kachoris while frying.
The kachoris have to be fried on medium heat so that they cook through, crisp up, and do not burn.
