aloo pyaz kachori /jaipur famous
pyaz ki(onion)kachori

I was fortunate enough to travel and rejoice whole of Jaipur “the ravishing muddy pink beauty”!the food I explored over there are really never to be forgotten with full dominance of ghee spread over a wide array of dishes.Ghevar available over there in a shop called “LMB” is a dessert that is haunting my mind till date and even brought home some loads of it and relished every bit!Unfortunately I missed out something important it was rawat’s famous “pyaz ki kachori”and “mava kachori” and no worry I could cover it next time when I visit but I can’t really guess when I will visit so till then Iam quite edgy to try it out at comfort of my home itself.For these kachori’s the recipe says that even dips are not so needed! the hot and crisp kachori’s are hard to stop you will want more they are so mesmerizing with a hot cup of tea.I served it with tamarind and green chutney and it tasted super tasty with tamarind chutney than the green chutney.Its not so needed that you must prick the kachories with fork before frying to prevent it from puffing up and always for frying these kachories keep the flame low so that it is cooked through nicely and crisp.Add only ghee for mixing the dough not oil if you want the exact onion kachori as it would be and the taste what to say? is simply adorable.The size of the kachories can be made according to ones own need can be made smaller or bigger.Come lets explore the enchanting taste of pyaz ki kachori.

aloo pyaz kachori /jaipur famous
pyaz ki(onion)kachori

INGREDIENTS:

For dough:

Maida/all-purpose flour – 2 cups
Salt to taste
Melted ghee – 4-5 tbsp

For filling:

Big onions – chopped to make 2 cups(medium pieces)
Boiled potatoes with pinch of turmeric – 2(small)(mashed)
Salt to taste
Chilli powder – 1-11/2 tbsp
Green chilles – 1-2(finely chopped)
Chopped garlic and ginger – 1 tbsp
Some chopped coriander leaves
Crushed coriander seeds with some powdered saunf/fennel – 2-3 tbsp
Kalonji/karunjeeragam/Nigella seed – 1-11/2 tsp
Jeera/seeragam – 1 tsp
besan/chickpea flour – 1 tbsp,oil for frying and 2-3tbsp for tempering

METHOD:

For the dough:

TAKE MAIDA WITH SALT AND GHEE

ADD WATER AND MIX

TO FORM A DOUGH

MAKE A SMOOTH DOUGH AND REST

1.Take maida in a vessel add salt and melted ghee mix nicely like crumbs.
2.Then add needed water to make a soft pliable dough and let it rest for 15- 20 minutes.

For filling:

READY WITH INGREDIENTS

WHEN OIL IS HOT ADD KALONJI,CORIANDER-SAUNF,JEERA TO TEMPER

WHEN NICE SMELL COMES ADD GINGER,GARLIC,GREENCHILLIES

THEN ONIONS WITH NEEDED SALT

ADD CHILLI POWDER MIX WELL

AFTERTHAT ADD MASHED POTATOES

MIX WELL ADD BESAN MIX FOR SOMETIME

SWITCH OFF ADD CORIANDER LEAVES AND LET COOL

3..After readying all the things Keep a kadai add oil to it when it heats up add kalonji,cumin and coriander-saunf mix.
4.when every thing roasts well add chopped ginger garlic and chillies and mix well.
5.Then add onions with needed salt.
6.Saute well for sometime till it changes colour.
7.Then add chilli powder saute well.
8.Add mashed potatoes mix well.
9.Add besan and mix nicely for sometime.
10.Switch off add chopped coriander  and mix well,let it cool.

For onion kachories:

MAKE BALLS

ROLL DOUGH KEEP FILLING

BRING TOGETHER

PINCH OFF EXTRA

ROLL OR PRESS WITH HANDS

KEEP READY HEAT UP OIL

FRY IN MEDIUM LOW FLAME

TAKE OUT IN A TISSUE

11.Make balls out of the dough.
12.Take one ball roll and keep filling and close it and pinch off the extra that comes at the top.
13.Again press flat with the hand or roller, in-between heat oil.
14.Fry kachori’s at medium flame so that it becomes golden and cooks through nicely.
15.Take out in a tissue.
16.Serve with tamarind chutney or green chutney.

aloo pyaz kachori /jaipur famous pyaz ki(onion)kachori

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Total Time 1 hour hr

Ingredients

  

For dough:

• Maida/all purpose flour - 2 cups
• Salt to taste
• Melted ghee - 4-5 tbsp

For filling:

• Big onions - chopped to make 2 cups medium pieces
• Boiled potatoes - 2 small(mashed)
• Salt to taste
• Chilli powder - 1-11/2 tbsp
• Green chilles - 1-2 finely chopped
• Chopped garlic and ginger - 1 tbsp
• Some chopped coriander leaves
• Crushed coriander seeds with some powdered saunf/fennel - 2-3 tbsp
• Kalonji/karunjeeragam/nigella seed - 1-11/2 tsp
• Jeera/seeragam - 1 tsp
• besan/chickpea flour - 1 tbsp
• oil for frying and 2-3tbsp for tempering

Instructions

 

For the dough:

• Take maida in a vessel add salt and melted ghee mix nicely like crumbs.
• Then add needed water to make a soft pliable dough and let it rest for 15- 20 minutes.

For filling:

• After readying all the things Keep a kadai add oil to it when it heats up add kalonji,cumin and coriander-saunf mix.
• when every thing roasts well add chopped ginger garlic and chillies and mix well.
• Then add onions with needed salt.
• Saute well for sometime till it changes colour.
• Then add chilli powder saute well.
• Add mashed potatoes mix well.
• Add besan and mix nicely for sometime.
• Switch off add chopped coriander mix well,let it cool.

For onion kachories:

• Make balls out of the dough.
• Take one ball roll and keep filling and close it and pinch off the extra that comes at the top.
• Again press flat with the hand in-between heat oil.
• Fry kachori's at medium flame so that it becomes golden and cooks through nicely.
• Take out in a tissue.
• Serve with tamarind chutney or green chutney.
  

Notes

While making kachori's you can prick the dough with fork before dropping it into the oil so that it does not puff up.
I have not pricked as I liked it to be puffed.
while making the stuffing you can add sugar to it will be a great combination of mixed flavours.
You can rest the dough even for 30 minutes.
Always cook in medium flame not high.
After closing the kachori's with stuffing you can either roll with a rolling pin or press simply with hands to make it flat.
When adding ghee to make dough it can be little warm.
For seasoning also you can very well use ghee instead of oil.
Adding besan is optional its only for binding purpose.
Adding black cumin is also optional.

CHECK HERE TO MAKE CHUTNEY FOR KACHORI’S:

make green chutney (hari) for chaats

tamarind chutney sauce /sweetchutneyforchaats

More of kachori delights:

kasta kachori from Jaya

Tuvar lilva kachori from Parvathy

Green peas stuffed kachori from Piyali

Sattu ki kachori from Swati

Dry fruit kachori from Padma

kasta kachori from Shubha

Whole mung baked kachori’s from Anu

Kabuli chana kachori from Shobana

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