You should Make these Pyaaz ki Kachoris Because
They are delicious They are easier to make than you think They are always a great hit at parties
What are Kachoris?
Kachoris are crispy, flaky, deep-fried Indian Flatbreads that are made with a stuffing of either lentils, onions, potatoes, or peas. These kachoris were first made in the 7th century according to Jain scriptures. Interesting, right? There are no evident proofs, but I believe that Kachoris are from the heart of Rajasthan! As far as I know, most kachori recipes are from the States of Rajasthan, Gujarat, and Maharashtra in India.
What are Rajasthani Pyaaz Ki Kachoris?
Pyaaz in English means onions. And Kachoris are stuffed deep-fried Indian flatbreads. These Indian flatbreads originated from the state of Rajasthan, and hence the name. An aromatic, spicy filling is prepared by roasting and grinding a special coarse spice to make the onion filling with gram flour. These are insanely delicious and if you haven’t tried them yet, I suggest you definitely should. My favorite has to be these pyaaz ki kachoris. Whenever I am in Jaipur, the first thing to eat on my list is these Jaipuri (Rajasthani) Pyaaz ki Kachoris! I love them so much that I would always get them packed for home which usually is an 8-hour drive!
Ingredients to Make These Kachoris
For The Dough
All-Purpose Flour - The dough is a very important part of the recipe and you want to get it right. All-purpose flour works the best for this recipe! Semolina - Adding semolina to the flour helps with the crispy flaky texture, and makes sure our kachoris are not oily. Ghee - Ghee is used as the shortening/ moyan for this recipe. The ghee makes sure that you get a beautifully crispy and flaky crust of the kachoris Seasonings - Carrom Seeds, Nigella seeds, and Salt are added to the flour for the seasoning of the pyaaz ki kachori dough Water - For this recipe, you will need about 6 tablespoons of water, it depends on the quality of the all-purpose flour you use!
For the Stuffing and Deep Fry the Rajasthani Pyaaz ki Kachoris
Seasonings - I make a spice mix by roasting black peppercorns, fennel seeds, cumin seeds, and coriander seeds. Once we roast the seeds, we will make a coarse spice mix using a spice grinder. Asafetida is used to give a unique pungent and earthy taste to the pyaaz ki kachoris. Oil - use any oil of your choice. I personally like to use grapeseed oil or avocado oil for cooking. Aromatics - I use Ginger and green chilies in this recipe to add the pungent spice to the kachoris stuffing! Onions - Pyaaz literally translates to onions. So you need onions for this recipe. Ground Spices - Red Chili powder, Amchur (Dry Mango Powder), and Salt are also used to make the stuffing Besan - I like to sprinkle besan (gram flour) to hold the onion stuffing together when added to the flatbread, adding a delicious nutty taste to it. Herbs - What is Indian food without a generous sprinkle of fresh cilantro? Isn’t it? I feel it makes everything look fresh and inviting!
Deep Fry The Kachoris
Oil - I like to use Vegetable oil as it is the best oil to use for deep frying, because of its highest smoking point.
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Expert Tips to Make This Recipe
I add shortening in the dough properly, because it helps to make the texture of these kachoris crispy and flaky. The dough shouldn’t be watery or too soft. You need a soft yet firm dough to make this recipe. Please don’t let the onions brown, you don’t want jammy stuffing. It is important to get a light crunch of the onions when you bite into the kachori. If you like raw onions, you can add about 2 Tablespoons of finely chopped onions to the prepared stuffing. Stuff and seal the kachoris properly so they don’t open while deep frying. Be patient when you deep fry these Indian Flatbreads. Keep the flame to about medium-low setting, and you must be patient while cooking them. Cook them until they turn beautifully golden. Serve the hot with Masala Chai and Imli Chutney
