Name: Pyaaz ki Kachori recipe by SHREYA TIWARI at BetterButter
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Ingredients: For the the outer cover: 2 cups APF (Maida); 1 tbsp warm ghee; Water as needed 1/2 tsp ajwain (carom seeds); Salt to taste; For the filling: 5 medium onions peeled, finely chopped; 2 tsp oil; 1/4 tsp turmeric powder; 1/2 tsp garam masala; Salt to taste; 1 tsp green chilli paste; 1 tsp garlic paste; 1 tsp ginger paste; 2 nos whole dry red chilli; 5-6 peppercorns (sabut kali mirch); 1 tsp saunf seeds (fennel); 1 tbsp coriander seeds (dhaniya); 1 tsp jeera seeds (cumin); 1 pinch of sugar; 2 tbsp chopped coriander leaves; 1/2 tsp amchur powder (Dry mango powder); Oil for frying as needed

ABOUT Pyaaz ki Kachori RECIPE

I became a huge fan of these Pyaaz ki Kachori, when I visited Jaipur almost a decade ago and stopped by Rawat’s. These Kachoris were crisp on the outside and perfectly moist within with such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!!

Ingredients Serving: 4

For the the outer cover: 2 cups APF (Maida)
1 tbsp warm ghee
Water as needed 1/2 tsp ajwain (carom seeds)
Salt to taste
For the filling: 5 medium onions peeled, finely chopped
2 tsp oil
1/4 tsp turmeric powder
1/2 tsp garam masala
Salt to taste
1 tsp green chilli paste
1 tsp garlic paste
1 tsp ginger paste
2 nos whole dry red chilli
5-6 peppercorns (sabut kali mirch)
1 tsp saunf seeds (fennel)
1 tbsp coriander seeds (dhaniya)
1 tsp jeera seeds (cumin)
1 pinch of sugar
2 tbsp chopped coriander leaves
1/2 tsp amchur powder (Dry mango powder)
Oil for frying as needed

Instructions

Method : Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 minutes, season with salt and carom seeds.
Add adequate water to make a medium stiff dough. Cover it with a damp cloth. Set the dough aside.
Heat a pan and dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds, whole dry red chillies for 5-6 minutes. Turn off the heat and let them cool for a few minutes. Grind these coarsely in a blender. Set aside.
Heat oil in the same pan, add chopped onions, a pinch of sugar and saute till they turn a bit brown. Next add the fresh spice powder, turmeric powder and give them a mix.
Also add the ginger, garlic, green chilli pastes and saute for 3-4 minutes. Let the oil separate from the spices. It will take about 4-5 minutes. Season with salt, add the garam masala. Cook for another 5 minutes.
Add amchur powder and chopped coriander leaves. Stir and turn off the heat and set it aside.
Assembling: Knead the dough once again and make small balls of equal size. Flatten each out with your fingers and your palm or rolling pin. The diameter can about 3 inch or less, thickness should be a little more than that of a puri.
Then add 1 tbsp or so of the filling and close the ball well so that the filling does not come out while frying.
Now, heat oil in a large, heavy bottomed wok. Once it is hot enough, drop 2-3 kachoris in the oil and fry well from both sides until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper.
Serve with any chutney of your choice.

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