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Pyaz ki Kachori - A Spicy Dish of Rajasthan

Rajasthan has its own specialty and the most popular food is the combination of dal, bati, churma but for the adventurous traveler, willing to experiment, there is a lot of variety available. Besides spicy flavors Jodhpur region is famous for its pyaz ki kachori.
Pyaz ki Kachori 
Pyaz 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, Its not only famous among jodhpur people but appeal to the palate of the tourists. A visit to Rajasthan would be wasted without a bite of its spicy Pyaz ki Kachori.
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.

Ingredients To Preparae Pyaz ki Kachori

For the Dough:
  • 2 cups Maida (Plain Flour)
  • 1/4 cup melted Ghee
  • 1/2 tsp Salt
For the Filling:
  • 2 cups finely chopped Onions
  • 1 tsp Kalonji (Nigella Seeds)
  • 2 tsp Saunf (Fennel Seeds)
  • 2 Bay Leaves
  • 1/2 tsp finely chopped Green Chillies
  • 2 tblsp Besan (Bengal Gram Flour)
  • 2 tsp Dhania Powder (Coriander)
  • 2 tsp Chilli Powder
  • 1 tsp Garam Masala
  • 3 tblsp Chopped Coriander
  • 2 tblsp Oil
  • Salt to taste

How to make Pyaz ki Kachori

  • 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 under a wet muslin cloth.
  • For the onion filling heat oil in a pan.
  • Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
  • Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
  • Add the chopped coriander and mix well.
  • Remove the bay leaves.
  • Allow the mixture to cool completely.
  • Divide into 12 equal parts and keep aside. To make 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 and remove excess dough.
  • Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
  • Gently press the centre of the kachori with your thumb.
  • Repeat with the remaining dough and filling.
  • Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
  • The kachoris should puff up like puris.
  • These kachoris take a long time to be cooked in the inside too.
  • Serve hot with tamarind chutney and hari chutney.
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