Pyaz ki kachori - Spicy Onion Delicious Dish from Rajasthan

About Pyaz ki kachoris

“Pyaz ki kachoris” were probably originated from Jodhpur. Although now, this spicy circular shaped fried dish is popular throughout Rajasthan and in fact the whole country.

Steaming hot pyaz ki kachoris or aloo pyaz ki kachoris are sold at most ‘namkeen’ shops in Rajasthan. Very few households actually prepare these crisp, flaky deep fried kachoris stuffed with a lightly caramalised and exceptionally seasoned onion filling.

Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.

Where To Eat

In Jaipur – Do not miss the famous Pyaz ki Kachori of  Rawat Mishthan Bhandar. Situated at polo victory cinema and very close to both railway station and the bus stand, this is a famous age old kachori hangout

In Jodhpur – Most of the citizen of Jodhpur start their breakfast with the ‘Kachoris’ and ‘Mirchi Vadas’, Its not only famous among jodhpur people but appeal to the palate of the tourists. A visit to Jodhpur would be wasted without a bite of its spicy ‘ Pyaz ki Kachori and Mirchi Vade’

All that one has to do, to taste and purchase the myriad specialities of the town, is to roam in and around Sojati Gate, one of the famous market of Jodhpur.

Ingredients required to make Pyaz ki Kachori

For the dough:

1. 2 cups Maida (Plain Flour)
2. 1/4 cup melted Ghee
3. 1/2 tsp Salt

For filling:

1. 2 cups finely chopped Onions
2. 1 tsp Kalonji (Nigella Seeds)
3. 2 tsp Saunf (Fennel Seeds)
4. 2 Bay Leaves
5. 1/2 tsp finely chopped Green Chillies
6. 2 tblsp Besan (Bengal Gram Flour)
7. 2 tsp Dhania Powder (Coriander)
8. 2 tsp Chilli Powder
9. 1 tsp Garam Masala
10. 3 tblsp Chopped Coriander
11. 2 tblsp Oil
12. Salt to taste

How to make pyaz ki kachori

1. 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.
2. Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
3. For the onion filling heat oil in a pan.
4. Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
5. Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
6. Add the chopped coriander and mix well.
7. Remove the bay leaves.
8. Allow the mixture to cool completely.
9. Divide into 12 equal parts and keep aside. To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
10. Place one portion of the filling in the centre of the rolled dough.
11. Surround the filling with the dough by slowly streching it over the filling.
12. Seal the ends tightly and remove excess dough.
13. Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
14. Gently press the centre of the kachori with your thumb.
15. Repeat with the remaining dough and filling.
16. Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
17. The kachoris should puff up like puris.
18. These kachoris take a long time to be cooked in the inside too.
19. Serve hot with tamarind chutney and hari chutney.

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