Aug 30, 2011

Pyaaz ki Kachori

Rajasthan has its own specialty and the most popular food is the combination of dal-bati-churma, there is a lot of variety available. Besides spicy flavors Jodhpur region is famous for its pyaaz ki Kachori.
 Pyaaz ki Kachori originated from Jodhpur. Although now, this spicy circular shaped fried dish is popular
throughout Rajasthan and in fact the whole country. Most of the citizen of Rajasthan start their breakfast with the Kachoris. Steaming hot spicy Pyaaz ki Kachoris are sold at most 'namkeen' shops in Rajasthan. A visit to Rajasthan would be wasted without a bite of its spicy Pyaaz ki Kachori. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a lightly caramelized  and specially seasoned onion filling.

Ingredients :

For the dough -

Plain flour (maida) : 2 cups
Melted ghee : 1/4 cups
Salt : 1/2 tsp.

For the onion filling -

Onion : 2 cups, finely chopped
Green Chilli : 11/2 tsp.
Besan (Gram flour) : 2 tbsp.
Coriander (dhania) powder : 2 tsp.
Rad Chilli powder : 2 tsp.
Garam masala Powder : 1 tsp.
Nigella seeds (kalonji) : 1 tsp.
Fennel seeds (saunf) : 1 tsp.
Bayleaves (tejpatta) : 2
Coriander Leaves : 3 tbsp.
Oil : 2 tbsp.
salt to taste
Oil for deep frying

Method :

To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5-7 minutes.

Divide the dough into 12 equal parts and keep them covered with moist cloth for rest 15 minutes.

For the onion filling heat oil in a pan, add the kalonji, saunf, bay leaves, onions and green chillies, saute till the onions turn light brown colour.
Now add besan, coriander, red chilli powder, garam masala powder, salt and saute for 5 mins. Then add chopped coriander leaves and mix well.

Remove the bay leaves and allow the mixture to cool completely. Divide into 12 equal parts and keep aside.

To make the kachoris roll out each portion of the dough into a 2 inch diameter circle. Place one portion of the filling in the centre of the rolled dough.

Surround the filling with the dough by slowly streching it over the filling. Seal the ends tightly. Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin. Remove excess dough.

Similarly prepare other kachoris.

Heat sufficient oil in a kadai till hot. Deep fry the kachoris on medium flame till golden brown. These kachoris take a long time to be cooked in the inside too.  Drain on an absorbent paper .

Serve hot with any type of chutney.

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