Pyaz ki kachori originated in Jodhpur and was soon popular throughout Rajasthan. This is a very popular morning breakfast in many households in Rajasthan. Steaming hot spicy Pyaz ki Kachori, in circular shape are available in maximum namkeen shops of the state. They are a perfect snack on a rainy day. These days you can find this favored Rajasthani snack dish in almost all the parts of North India. Now this Kachori has also become local snack dish of several regions of Indian Subcontinent.
They are a perfect snack on a rainy day .Well addition of kasuri Methi has enhanced the taste.
As a part of our #Interblogchallenge I had to try a recipe from my Co-Blogger Waagmi’s blog cookingisfunn.blogspot.qa. She is a wonderful person and has got a lovely collection of recipes on her blog. She is doting mom of a beautiful little princess, a Chemical engineer and a home maker who also whips out amazing dishes. So many choices to choose from but I settled for Pyaaz ki Kachori. I have tweaked a little and here is my version.
Recipe for Pyaaz Ki Kachori:
3 Onions finely Chopped
1.5 Cup Maida
½ Cup Wheat Flour
1 Tsp Cumin Seeds
1 Tbsp Kasuri Methi
1 Tsp Garam Masala
2 Tbsp Sizzling hot Oil
1/4 Tsp Hing/Asafoetida
1 Tsp Garlic paste
1 Tsp Ginger Paste
1 Tsp Coriander Powder
½ Tsp Kalonji / Nigella Seeds
Oil for Frying
1 Tsp red Chilli Powder
1/2 Tsp Amchur / Dried Mango Powder
1/2 Tsp Saunf / Fennel seeds Coarsely crushed
1 Tsp Black peppercorn crushed coarsely
A pinch of Baking Soda
Salt to taste
Few sprigs of fresh Coriander finely chopped
Heat a pan with 2 tbsp of Oil, add Asafoetida and saute it for few seconds. Add Cumin seeds and saute till brown. Add Ginge paste, Garlic paste, red chilli powder and onions and saute till the onion turn slightly brown. Add Amchur powder, coarsely crushed Fennel seeds,Kalonji ,coriuander powder Black Peppercorns crushed, and garam masala and mix well. Lastly add Kasuri Methi, chopped fresh coriander and mix again to blend well.
Allow the mixture to cool and add salt just before stuffing.
For the Dough:
Sieve Maida , wheat flour and Baking Soda in to a Bowl. Make a well in the centre and add sizzling hot oil and salt. Mix well with a spoon. Be careful as the oil is very hot. Now add sufficient water and knead a dough.Cover the dough with a clean Kitchen towel for about 20 mins.
Grease your palms and make small balls of the dough. Flatten the balls slightly and shape into small katoris /cups with your fingers.Place some of the onion mixture in the centre and gather all the edges and seal.
Deep fry in hot oil until all the sides turn golden brown. Place them on paper Napkins to absorb excess oil . Serve Hot with fried green chillies and Green chutney / Tamarind chutney / Chilli Sauce.