How to make Pyaaz ki Kachori -
Pyaaz ki Kachori is a traditional Rajasthani snack which satisfies your taste buds to the core. Its raw, authentic flavour is bound to make this kachori your favourite snack
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) dough, Onions (pyaaz)
Cuisine : Rajasthani
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Healthy Moong Sprouts ki Chaat Salli par Eedu Kite Cookies Noodle Cakes with Sliced Chicken
Pyaaz ki Kachori Recipe Card
Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence. Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year.
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Pyaaz ki Kachori Recipe
Refined flour (maida) dough as required
Onions (pyaaz) , finely chopped 2 medium
Oil 1 tbsp + to deep fry
Cumin seeds 1 teaspoon
Ginger , finely chopped 1 inch
Garlic , chopped 1 tablespoon
Green chillies , chopped 1 teaspoon
Fennel seeds 1 teaspoon
Coriander seeds 1 tablespoon
Red chilli powder 1 teaspoon
Dried mango powder 1/2 teaspoon
Salt to taste
Black peppercorns , crushed to taste
Fresh coriander leaves , chopped 1 tablespoon
Date-tamarind chutney to serve
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan, add cumin seeds and sauté till their colour changes.
Step 2
Add ginger, garlic, green chillies, fennel seeds and coriander seeds, mix and sauté for 1 minute.
Step 3
Add onions, mix and sauté till light golden brown. Add red chilli powder, dried mango powder and salt, mix and sauté for 1 minute.
Step 4
Add crushed peppercorns, mix and sauté. Add coriander leaves and mix well. Transfer into a bowl and cool down to room temperature.
Step 5
Divide the dough into equal portions and shape into balls. Shape each ball into a katori, put a portion of the onion mixture in it, bring the edges together, seal and shape into balls. Lightly flatten each stuffed ball using your fingers into small thick disc.
Step 6
Heat sufficient oil in a kadai. Slide in the stuffed discs and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 7
Arrange the kachoris on a serving platter and serve hot with date-tamarind chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
