Pyaaz Ki Kachori Recipe | प्याज़ की ख़स्ता कचोरी | Jodhpur style Pyaz Kachori Recipe By Devanshu

About Pyaaz Ki kachori:-

राजस्थान में बहुत से नमकीन की दुकानों में गरमा गरम प्याज़ की कचौड़ी या आलू प्याज़ की कचौड़ीयों को बेचा जाता है। अन्य कचौड़ी की तरह, इन्हें भी तीखी और मीठी इमली की चटनी के साथ परोसा जाता है। जब आप जयपुर के शानदार शहर के लोकप्रिय भोजन के बारे में सोचते हैं तो प्याज़ की कचौरी तुरंत आपके दिमाग में आ जाती है।

What is Pyaaz Ki Kachori ?

Pyaaz Kachori is a kind of Rajasthani Kachori, a fried pastry filled with a spicy onion filling. It is a spicy snack food from Jodhpur. Popularity of this snack dish increased in other parts of North India when Rajasthani restaurants and food outlets opened throughout India.

Ingredients For Pyaaz Ki Kachori

Prep Time : 20 minutes

Cook Time : 30 minutes

Cuisine : Indian

Total Time : 50 minutes

Course : Snack

Serving : 20

Author: Devanshu Purohit

For Kachori Dough

1. 1 cup Refined Flour (मैदा)

2. ½ tsp Carom Seeds (अजवाइन)

3. 3 tbsp Ghee (घी)

4. Salt to taste (नमक स्वादानुसार)

5. Water (पानी)

For Kachori Powder Masala

1. 2 tbsp Coriander Seeds (धनिया के बीज)

2. 1 tsp Cumin Seeds (जीरा)

3. 1 tsp Fennel Seeds (सौंफ)

4. ¼ tsp Salt (नमक)

For Pyaaz Kachori Filling

1. 1 tbsp Oil (तेल)

2. 1 tbsp Ghee (घी)

3. Prepared Powder Masala (तैयार किया हुआ पाउडर मसाला)

4. ¼ tsp Asafoetida (हींग)

5. 1 inch Ginger – chopped (अदरक)

6. 2-3 fresh Green Chillies – chopped (हरी मिर्च)

7. 3 large Onion – chopped (प्याज़)

8. 2 heaped tbsp Gram Flour (बेसन)

9. ½ tsp Turmeric Powder (हल्दी पाउडर)

10. ½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)

11. Salt to taste (नमक स्वादानुसार)

12. ¼ tsp Citric Acid (नींबू का फूल)

13. 2 medium Potatoes – boiled (आलू)

14. ¼ tsp Dried Mango Powder (आमचूर पाउडर)

15. 2 tbsp Coriander Leaves – chopped (धनिया पत्ता)

Instruction For Making Pyaaz Ki Kachori

For Kachori Dough

1. In a bowl add refined flour, carom seeds, ghee, salt.

2. Mix everything once properly.

3. Now add water and knead a semi hard dough and keep aside for 10-15 minutes to rest.

For Powder Masala

1. In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly.

2. When they Are roasted

3. Remove and let them cool.

4. Once cooled, grind it into a coarse powder. Keep aside for further use.

For Pyaaz Kachori Filling

1. In a pan heat oil, ghee and add the prepared masala, asafoetida, green chillies, ginger, onion and saute until translucent or soft.

2. Now add gram flour, turmeric powder, degi red chilli powder, salt and saute until fragrant.

3. Then add citric acid, mashed potatoes, dried mango powder, mix and cook for a minute.

4. Now finish it with chopped coriander leaves and switch off the flames. Keep aside to cool down.

For Assembling Pyaz ki Kachori

1. Keep oil to heat in a kadai on medium heat.

2. Now take a small portion of the dough and spread it using your hand and keep it thick in central and thin at the edges.

3. Then add the spoonful of filling in it and close it up and roll light with a rolling pin (like a puri). Repeat for remaining dough and filling.

4. Now deep fry them in medium hot oil until golden brown and crispy.

5. Drain on an absorbent paper and keep aside.

6. Remove on an absorbent paper and serve hot with turmarind chutney or green chutney

Some Notes Related to pyaaz ki Kachori

1. Firstly, fry onion kachori on medium flame else they will not be crispy.

2. Furthermore, you can use a rolling pin to flatten the kachori.

3. Additionally, you can alter the filling according to your preference.

4. Moreover, kachori is perfect when oil / ghee is added while kneading the dough.

5. Finally, you can store these in an airtight container and prepare pyaaz ki kachori.

Nutrition Facts About Pyaaz Kachori

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