Pyaaz Kachori

Recipesyoulike

Updated on:

Pyaz Kachori is a popular recipe from rajesthan that is a street food.

Ingredients:- ( Serving 9 )

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

Method :-

  1. In the flour add Salt,Carom seeds and Oil.Mix properly till flour turns flaky.
  2. AddingWater little at a time make a soft dough.
  3. Keep to rest covered for about 15 min.
  4. Make a Masala by grinding the four whole spices into a coarse powder.
  5. For the filling roast the ground spices over low for about 30 seconds.
  6. After its done add all the other remaining dry & wet spices along with Salt.
  7. Roast for another 30-40 seconds and then add Gram flour.
  8. Roast over a medium heat for 2-3 minutes or until it blends perfectly with spices.
  9. Saute Onions over medium to high heat until you find them shrieked or soft.
  10. Now add mashed boiled Potato.and Sugar.Well mix till you get binding consistency.
  11. Put off.Let it cool down and then divide the stuffing in small lemon size portions.
  12. Divide the dough too in equal number of portions.
  13. Flatten the dough balls with edges thin and thick in the centre.
  14. Place the ball of stuffing in centre close and seal it.
  15. Spread the stuffed dough ball as big as you want in shape of dome.
  16. 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 golden brown.Flip and fry on other side too till golden brown.
  17. Serve hot with khatti methi Imli chutney.

Tips :-

  • Over roasting might make spices bitter.
  • Keep in mind when you start to rery 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.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Mishti doi | bengali Mishti doi recipe | sweet Bengali curd Tamarind Chilli garlic chutney | Spicy chili garlic chutney Aam Panna Drink | Raw Mango Drink | Real Aam Panna | Pudina Panna How to make Khoya Paneer curry recipe | Khoya Paneer Recipe