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 - 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.
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.