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Home / Recipes / Rajasthani Pyaaz Kachori

Photo of Rajasthani Pyaaz Kachori by Sanchita Agrawal Mittal at BetterButter
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Rajasthani Pyaaz Kachori

Apr-22-2018
Sanchita Agrawal Mittal
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Rajasthani Pyaaz Kachori RECIPE

Rajasthani Pyaaz Kachori with khatti meethi imli ki chutney and dhaniya pudina ki chutney is a famous Street Food in Rajasthan.These puffed and flaky pyaaz kachoris are crisp and spicy and delicious.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Rajasthan
  • Frying
  • Sauteeing
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. 3 large onions chopped
  2. 2 cups Refined flour (maida)
  3. 1/2 cup wheat flour
  4. 1/2 cup ghee
  5. 1 big potato boiled
  6. 1/2 teaspoon moti saunf
  7. 1 teaspoon cumin seeds
  8. 2 teaspoon coriander seeds (coarsely crushed)
  9. 2 pinches asafoetida
  10. 1 teaspoon salt or to taste
  11. 1 inch ginger finely chopped
  12. 6 cloves of Garlic (chopped)
  13. 2 green chillies finely chopped
  14. 1 teaspoon red chilli powder
  15. 1/2 teaspoon dry mango powder
  16. 2 tablespoons coriander leaves chopped
  17. 2 cups oil to deep fry

Instructions

  1. Heat one tablespoons of ghee in a kadai and add cumin seeds and asafoetida.
  2. When the cumin seeds begin to change colour, add crushed coriander seeds and fennel seeds and sauté for half a minute.
  3. Add chopped onions, salt and continue to sauté for 2 minutes.
  4. When onions are lightly browned add chopped garlic, ginger, green chillies, dry mango powder and red chilli powder, mix well and sauté for a minute.
  5. Add 1 big boiled and mashed potato and coriander leaves, stir and mix.
  6. Remove from heat and set aside to cool.
  7. Take refined flour and wheat flour in a big bowl, add the remaining ghee (melted) and salt, mix well
  8. Add sufficient water and knead into a stiff dough.
  9. Cover with a moist cloth and let it rest for fifteen minutes.
  10. Take a small portion of the dough, apply a little ghee and roll out into small puris.
  11. Place one tablespoon of filling in the centre of the poori, gather the edges and seal.
  12. Press gently and pat with hands to flatten the kachori.
  13. Similarly prepare other kachoris.
  14. Heat sufficient oil in a kadai and deep fry the kachoris on low heat till golden in colour.
  15. Drain on an absorbent paper and serve hot with imli chutney, green chutney or launji or aaloo ki sabzi.

Reviews (1)  

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Milli Garg
Apr-25-2018
Milli Garg   Apr-25-2018

Would love to try this.

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