Ingredients with Measurements:
- For the dough:
- 2 cups all-purpose flour
- 1/4 cup ghee
- 1/2 teaspoon salt
- 1/2 teaspoon ajwain seeds
- 1/2 cup water
- For the filling:
- 2 cups finely chopped onions
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for deep frying
Special equipment needed:
- Rolling pin
- Deep frying pan
Step-by-step instructions:
1. In a mixing bowl, add all-purpose flour, ghee, salt, and ajwain seeds. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and soft. Cover it and let it rest for 30 minutes.
3. In a pan, heat ghee and add cumin seeds and fennel seeds. Let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add coriander powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
6. Let the filling cool down completely.
7. Divide the dough into equal-sized balls.
8. Roll out each ball into a small circle.
9. Place a spoonful of filling in the center of the circle.
10. Bring the edges together and seal them tightly.
11. Gently press the filled dough ball and roll it out into a thick circle.
12. Heat oil in a deep frying pan.
13. Gently slide the kachori into the hot oil and fry until it turns golden brown on both sides.
14. Remove the kachori from the oil and drain the excess oil on a paper towel.
15. Serve hot with tamarind chutney and green chutney.
- Time:
Preparation time: 45 minutes
- Cooking time: 20 minutes
Temperature:
- Oil for deep frying: 180°C
Serving size:
- This recipe makes 12 kachoris.
Nutritional information:
- Calories: 200 kcal
- Fat: 10 g
- Carbohydrates: 25 g
- Protein: 3 g
Substitutions for ingredients:
- Ajwain seeds can be substituted with carom seeds.
- Ghee can be substituted with oil or butter.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- You can add boiled and mashed potatoes to the filling to make it more filling.
- You can add grated paneer to the filling to make it more flavorful.
Tips and tricks:
- Make sure the filling is completely cooled down before filling the dough balls.
- Seal the edges of the dough balls tightly to prevent the filling from coming out while frying.
- Roll out the kachoris into a thick circle to make them crispy and flaky.
Storage instructions:
- You can store the kachoris in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the kachoris, preheat the oven to 180°C and bake them for 5-7 minutes until they become crispy.
Presentation ideas:
- Serve the kachoris on a plate with tamarind chutney and green chutney on the side.
- Garnish the kachoris with chopped coriander leaves and grated coconut.
Pairings:
- Rajasthani Pyaaz Kachori pairs well with masala chai or lassi.
Suggested side dishes:
- Serve the kachoris with a side of spicy potato curry or chana masala.
Troubleshooting advice:
- If the kachoris are not crispy, it means they are not rolled out thick enough. Roll them out thicker next time.
- If the filling is coming out while frying, it means the edges are not sealed tightly. Seal them tightly next time.
Food safety advice:
- Make sure the oil is hot enough before frying the kachoris to prevent them from becoming oily.
Food history:
- Rajasthani Pyaaz Kachori is a popular street food in Rajasthan, India. It is believed to have originated in Jodhpur.
Flavor profiles:
- Rajasthani Pyaaz Kachori has a crispy and flaky texture with a spicy and flavorful onion filling.
Serving suggestions:
- Serve the kachoris hot with tamarind chutney and green chutney on the side.
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Region: Indian