Rajasthani crispy khasta pyaz ki kachori | Potato onion kachori 

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Jaipuri pyaz ki kachori
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Say it Pyaz kachori or aloo pyaz kachori,it’s a popular Indian Street food snack from the state of Rajasthan but now famous across the country.Its a crispy flaky round deep fried stuffed pastry with a flavorful filling of spiced Potato and Onion. Pyaz kachori is usually served with tangy tamarind or green Coriander chutney.

Rajasthan ki pyaz aloo ki kachori

Kachori in itself has lot of variations like we get Moong Dal kachori, Club Kachori, Matar Kachori, Paneer Kachori are some of the other popular Kachori’s that are made.

Jaipuri pyaz ki kachori

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Video recipe of best jaipuri pyaz kachori

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You can check out more traditional recipes – Bhakarwadi, Thalipeeth, Milona Ki Roti, Dhuska, Aam Ka Chunda

Recipe card how to make pyaz kachori

Rajasthan ki pyaz aloo ki kachori

Rajasthani crispy khasta pyaz ki kachori | Potato kachori 

Pppular street food from Rajasthan
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Indian, Rajasthan
Servings 9
Calories 186 kcal

Ingredients
  

DOUGH

  • 2 cup Refined flour / Maida
  • Salt to taste or 1/2 tsp
  • 1/2 tsp Carom seeds / Ajwain
  • 4 tbsp Oil
  • 1/2 cup+1 tbsp Water

STUFFING

  • 2 tbsp Oil
  • 1/4 tsp Asafoetida / Hing
  • 1 tsp Ginger paste / Adrakh
  • 1/2 tsp Chilli paste / Mirch
  • Salt to taste
  • 1 tsp Mango powder / Amchur
  • 1/2 tsp Black salt / Kala namak
  • 1 tsp Red chilli powder / Lal mirch
  • 1/2 tsp Garam masala
  • 2 tbsp Gram flour / Besan
  • 3 medium Onion / Pyaz
  • 1 medium boiled Potato / Aloo
  • 1 tsp Sugar

MASALA

  • 1 tsp Fennel seed / Saunf
  • 1 tsp Cumin / Zeera
  • 1 tsp Fenugreek seeds / Methi Dana
  • 1 tsp Coriander seeds / Dhaniya

OIL FOR FRYING

Instructions
 

  • In the flour add Salt,Carom seeds and Oil.Mix properly till flour turns flaky.
  • Adding Water little at a time make a soft dough.
  • Keep to rest covered for about 15 min.
  • Make a Masala by grinding the four whole spices – Fennel, Cumin, Fenugreek and Coriander seeds into a coarse powder.
  • For the filling roast the ground spices over low for about 30 seconds.
  • After its done add all the other remaining dry & wet spices – Asafoetida, Ginger paste, Chilli paste, Mango powder,red Chilli powder, Black salt, Garam masala along with Salt.
  • Roast for another 30-40 seconds and then add Gram flour.
  • Roast over a medium heat for 2-3 minutes or until it blends perfectly with spices.
  • Saute Onions over medium to high heat until you find them shrieked or soft.
  • Now add mashed boiled Potato.and Sugar.Well mix till you get binding consistency.
  • Put off.Let it cool down and then divide the stuffing in small lemon size portions.
  • Divide the dough too in equal number of portions.
  • Flatten the dough balls with edges thin and thick in the centre.
  • Place the ball of stuffing in centre close and seal it.
  • Spread the stuffed dough ball as big as you want in shape of dome.
  • Fry in hot Oil over a high heat for about 10-12 seconds and then refry it over a low heat till it puffs up and gets crisp golden brown.Flip and fry on other side too till golden brown.
  • Serve hot with khatti methi Imli chutney.

Note

  • Over roasting might make spices bitter.
  • Keep in mind when you start to refry, oil shouldn’t be too hot.Either put off your stove for some time or add more oil in your kadhai to neutralise Oil temperature.
  • Add ghee instead of Oil to get not only crispiness but also flaky flour.

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