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..and such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!! 😬
They were always on my mind… I mean I wanted to replicate these forever… And I finally made up my mind that I’d give it a go with whatever flavour I still got in my mouth when I thought of them & obviously..my ever obliging mom asked one of friends for a general idea as to what would go into making these.. My mom’s friend spent a good couple of years in Jaipur very recently and luckily had a fair idea about the ingredients! Lucky me! 😇
That’s what they looked like from inside…although I didn’t make very large ones..we loved the overall flavour & they did come pretty close to original Rawat’s famous Pyaaz ki Kachori. It’s pretty easy and doesn’t need too much prepping!! Let’s get on with the recipe…
️Yield: 7-8 medium Kachori
Equipment: a large heavy bottom wok, a slotted spatula, a large mixing bowl, measuring cups/ spoons, a blender, some tissues/ absorbent kitchen paper, a small pan
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
Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 mins, then season with salt & carom seeds. Add adequate water to make a medium stiff dough. Cover it with a damp cloth and set aside.
For the filling:
5 nos medium onions peeled & finely chopped
1 tbsp coriander seeds (dhaniya)
1 tsp jeera seeds (cumin)
1 tsp saunf seeds (fennel)
5-6 nos peppercorns (sabut Kali mirch)
2 nos whole dry red chilly
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chilli paste
salt to taste
1/2 tsp Garam masala
1/4 tsp turmeric pwd
2 tsp oil
1 pinch sugar
2 tbsp chopped coriander leaves
1/2 tsp amchur pwd (dry mango pwd)
oil as required.
Heat a pan & dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds & whole dry red hollies for 5-6 mins. Turn off heat the heat and let them cool for a few mins. Next, grind these coarsely in a blender. Set aside.
Heat oil in the same pan, add chopped onions & a pinch of sugar and sauté till they turn a bit brown. Next add the fresh spice pwd, turmeric pwd and give them a mix. Also add the ginger, garlic & green chilli pastes and sauté for 3-4 mins. Let the oil separate from the spices…it will take about 4-5 mins. Season with salt & add the Garam masala. Cook for another 5 mins. Add amchur pwd and chopped coriander leaves. Stir and turn off the heat and set it aside.
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″ or less & thickness should be a little more than that of a puri. Then add a tbsp or so of the filling and close the ball well so that the filling doesn’t come out while frying.
Now, heat oil in a large, heavy bottomed wok. Once it’s enough, drop 2-3 Kachoris in the oil and fry well from both side until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper. That’s it! Done 😉 I served these hot with some fried green chillies & imli ki khatti meethi chutney 👌👌😀
The filling, if kept in the refrigerator can last for 2-3 days. Hope you enjoy these soon!