Name: Pyaaz Aloo Kachori recipe by Neha Pahilwani at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: For stuffing; Onions 2 large chopped; Potato 2 medium boiled and peeled; Garlic crushed 2 teaspoon; Ginger crushed 1 teaspoon; Green chillies 2 chopped finely; Mustard seeds 1/2 teaspoon; Cumin seeds 1/2 teaspoon; Nigella seeds(kalonji) 1 teaspoon; Fennel seeds 2 teaspoon; Asafoetida 1/4 teaspoon; Coriander powder 2 teaspoon; Red Chilli Powder 1/2 teaspoon; Dried mango powder 1/2 teaspoon; Oil for cooking onion filling 2 teaspoon; Chickpea flour ( besan) 1 tablespoon; sugar 1/2 teaspoon; For dough; Plain flour (maida) 300 gm; Salt to taste; Oil 2 tablespoons for shortening; Water to kneed the dough; Maida slurry to seal edges of kachoris; Oil for Deep frying

ABOUT Pyaaz Aloo Kachori RECIPE

Pyaaz Aloo Kachori and a cup of hot chai is an irresistible breakfast especially in winters and rainy reason. These Kachoris probably originated in Jodhpur. However, today they are popular throughout Rajasthan. Aloo Pyaaz kachoris are round flattened balls made from refined flour with a stuffing of onion and potato mixture. Typically the epitomical taste of these kachoris comes from the flavourful spicy stuffing. When prepared at home the spice level can be reduced to suit family's palate. Pyaaz kachoris can be made in advance and warmed up in an oven just before serving.

Ingredients Serving: 5

For stuffing
Onions 2 large chopped
Potato 2 medium boiled and peeled
Garlic crushed 2 teaspoon
Ginger crushed 1 teaspoon
Green chillies 2 chopped finely
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Nigella seeds(kalonji) 1 teaspoon
Fennel seeds 2 teaspoon
Asafoetida 1/4 teaspoon
Coriander powder 2 teaspoon
Red Chilli Powder 1/2 teaspoon
Dried mango powder 1/2 teaspoon
Oil for cooking onion filling 2 teaspoon
Chickpea flour ( besan) 1 tablespoon
sugar 1/2 teaspoon
For dough
Plain flour (maida) 300 gm
Salt to taste
Oil 2 tablespoons for shortening
Water to kneed the dough
Maida slurry to seal edges of kachoris
Oil for Deep frying

Instructions

FOR ONION FILLING
Heat oil in a broad non stick pan and add mustard seeds, cumin seeds, nigella seeds and fennel seeds
As soon as they splutter add ginger and garlic and saute for 30 seconds.
Then add onions , green chillies and saute on medium flame for 5 minutes.
Now add the besan alongwith the dry spices powders.. Saute on medium flame for a minute.
Add the boiled and cubed potato and sugar and put off flame. Combine well.
FOR DOUGH
Take refined flour in a deep bowl.Add salt and shortening. Mix nicely
Using water knead a firm but not hard dough.
Keep dough covered with damp cloth.
HOW TO PROCEED
Divide dough into 10 to 12 balls
Roll put each portion about the size of your palm
Put 1 tablespoon of filling mixture
After placing fillling in the centre , dab the edges with a little flour slurry or only water.
Lift up the edges and bring them together in the canter and pinch to seal.
Repeat same process for remaining balls.
Heat oil in a pan and deep fry the kachoris on medium flame till golden in colour.
Drain on absorbent paper.
Serve hot with coriander mint chutney and sweet tamarind chutney

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