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- Duration: 30 minutes
- Serves: 2 to 4 people
Spice Level: Medium
These kachoris are best made in high-heat oil. Care also needs to be taken that not more than 2 kachoris are deep-fried in one go.
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Pyaaz Kachori is Rajasthan’s most-loved snack, and is believed to have originated in the city of Jodhpur. Over the years, these large kachoris, stuffed with spiced onion pieces, have become popular beyond Rajasthan and found lovers across north India. In Rajasthan’s capital city of Jaipur, they remain the hottest-selling dish, with domestic tourists often packing them up as gifts for friends back home.
- Refined wheat flour (maida) (2 cups)
- Desi ghee (1/4th cup)
- Salt (to taste)
For onion filling
- Onion, finely chopped (2 cups)
- Oil (2 tbsp)
- Nigella seeds (kalaunji) (1 tbsp)
- Fennel seeds (saunf) (1 tbsp)
- Bay leaves (tejpatta) (3)
- Green chillies (hari mirch), chopped (4)
- Gram flour (besan) (1 tbsp)
- MTR Dhaniya/Coriander Powder (2 tsp)
- MTR Lal Mirch/Red Chilli Powder (2 tsp)
- MTR Garam Masala (1 tsp)
- Salt (to taste)
- Coriander leaves (hara dhania), chopped (3 tbsp)
- Oil (for deep-frying)
- Mix together all the ingredients in a bowl and knead into a soft dough.
- Cover the dough with a damp muslin cloth and keep aside for 20 minutes.
- Divide the dough into 10 equal portions. Keep aside.
- Heat oil in a kadhai and then add in the kalaunji, saunf, tejpatta, green chillies and chopped onions. Sauté on a medium flame for 5 minutes.
- Next, add in the besan, the MTR Dhaniya/Coriander Powder, the MTR Lal Mirch/Red Chilli Powder, the MTR Garam Masala and salt, and cook on a medium flame for about 2 minutes. Keep stirring.
- Take the mixture off the flame, add in the hara dhania and mix well.
- Take out the bay leaves from the mix and discard them. Divide the masala into 10 to 12 equal portions and keep aside.
- Roll out each portion of the dough into a small circle the size of a small poorie.
- Place 1 portion of the onion filling at the center of the rolled dough.
- Tightly seal the edges.
- Using a rolling pin, gently flatten the filled dough pocket into a circle. Take care that the onion filling does not spill out.
- Repeat the same steps to make more kachoris.
- Heat oil in a kadhai. Deep-fry the kachoris (2 at a time) on a medium flame for about 4 minutes.
- Once done, lower the flame to slow and keep deep-frying for 5 or 6 more minutes.
- Serve hot with chutney.