Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

#Appetizers & Snacks #Basic Recipes #Breakfast #Homemade Recipes #Indian chaat recipes #Snack On #Street Style #Traditional Halwai Recipes
Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking
10 Kachoris ionicons-v5-c 2 hrs 45 mins

Hey Foodies, Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.

Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

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Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

Pyaz Kachori Recipe – Perfect Crispy Aloo Pyaj Rajasthani Kachauri – CookingShooking

Hey Foodies, Today’s recipe is of Aloo Pyaz ki Kachori. This is one of the most popular street snack and it’s lip smacking yummy and full of flavour. Whether you are expecting guest or just want to indulge in some hot kachori’s in the rainy season, this is what will give you complete satisfaction. Made with loads of fragrant spice blend, besan, potatoes and onions. Filled in soft rolled out dough and flattened with you delicate hands. Twice fried until puffy and golden in colour. Served with sweet banana, dates and tamarind chutney. It’s mouth watering, try this tangy, spicy, crunchy kachori today.

Serves Prep Time Cook Time Total Time
10 Kachoris 2 hrs 45 mins 2 hrs 45 mins
INGREDIENTS:
For the spice blend
  • coriander seeds - 1 tsp
  • Fennel Seeds - 1 tsp
  • Jeera seeds - 1 tsp
For the filling
  • oil - 2 tbsp
  • Hing - 1 pinch
  • garlic - 2 cloves
  • Besan - 3 tbsp
  • Red Chili Powder - 1 tsp
  • Amchoor powder - 1 tsp
  • Black Salt - 1/2 tsp
  • Garam Masala - 1/2 tsp
  • Onion - 1 medium finely chopped
  • salt - 1 tsp
  • Green Chili - 2 small slit
  • Potatoes - 2 medium boiled, peeled and mashed
  • Sugar - 1 tsp
  • Onion - 1 small sliced
For the kachori dough
  • Maida - 2 cup
  • Ajwain - 1 pinch
  • salt - to taste
  • oil - 3-4 tbsp
  • Water - to make soft dough
  • oil - to deep fry the kachori
RECIPE STEPS:
For the spice blend and filling
  1. In a blender jar, combine coriander seeds, kasoori methi, fennel seeds and jeera seeds. Blend everything to a coarse powder.
    In a blender jar, combine coriander seeds, kasoori methi, fennel seeds and jeera seeds. Blend everything to a coarse powder.
  2. In a pan add oil; once the oil is hot add the spices, hing and chopped garlic. Fry all the spices over low flame for 1 minute.
    In a pan add oil; once the oil is hot add the spices, hing and chopped garlic. Fry all the spices over low flame for 1 minute.
  3. Add besan, red chili powder, amchoor powder, black salt and garam masala. Quickly roast everything for 2 minutes.
    Add besan, red chili powder, amchoor powder, black salt and garam masala. Quickly roast everything for 2 minutes.
  4. Next add the onions, salt and green chili, and cook until the onions are soft.
    Next add the onions, salt and green chili, and cook until the onions are soft.
  5. Add the mashed potatoes, stir and then add the salt. Cook everything until the sugar is well dissolved.
    Add the mashed potatoes, stir and then add the salt. Cook everything until the sugar is well dissolved.
  6. Add the sliced onion, turn off the flame and mix everything until well combined. Set aside. The filling is ready.
    Add the sliced onion, turn off the flame and mix everything until well combined. Set aside. The filling is ready.
For the kachori dough
  1. In a large kneading plate and maida, ajwain and salt. Pour oil and then mix everything well to a breadcrumbs consistency.
    In a large kneading plate and maida, ajwain and salt. Pour oil and then mix everything well to a breadcrumbs consistency.
  2. Add little water at a time and start kneading until you form soft dough.
    Add little water at a time and start kneading until you form soft dough.
  3. Use water as required; knead for 5-8 minutes. If the dough is sticky then just gather it and start banging it on the kneading plate or punch the dough with your knuckles.
    Use water as required; knead for 5-8 minutes. If the dough is sticky then just gather it and start banging it on the kneading plate or punch the dough with your knuckles.
  4. Once done cover the dough with a damp cloth and set aside for 30 minutes.
    Once done cover the dough with a damp cloth and set aside for 30 minutes.
For making the kachori
  1. Start portioning out the filling mixture into 10-12 round balls.
    Start portioning out the filling mixture into 10-12 round balls.
  2. Once the dough is ready make 8-9 large portions out of it.
    Once the dough is ready make 8-9 large portions out of it.
  3. Take one portion of the dough and using your fingers start flattening the edges, the center has to be thick. About 3 inches in diameter.
    Take one portion of the dough and using your fingers start flattening the edges, the center has to be thick. About 3 inches in diameter.
  4. Once done place the portioned out filling in the center and then start gathering the sides, press and stick all the sides.
    Once done place the portioned out filling in the center and then start gathering the sides, press and stick all the sides.
  5. Pinch the excess dough and set that aside. Use them to make the extra kachori.
    Pinch the excess dough and set that aside. Use them to make the extra kachori.
  6. Then start rolling it between your palms and make it smooth. Follow the same steps to make the remaining kachori.
    Then start rolling it between your palms and make it smooth. Follow the same steps to make the remaining kachori.
  7. Once done cover the made kachori with a damp cloth and allow it to rest for 10 minutes.
    Once done cover the made kachori with a damp cloth and allow it to rest for 10 minutes.
  8. After 10 minutes flatten the kachori using you palm and fingers make a concave shape kachori or simply make a slight dent in the center, this step will ensure that your kachoris puff up really well.
    After 10 minutes flatten the kachori using you palm and fingers make a concave shape kachori or simply make a slight dent in the center, this step will ensure that your kachoris puff up really well.
For the flash frying
  1. In a deep frying pan, heat the oil on high flame. Flash Fry each kachori for 5-8 seconds in batches. Once done set them aside.
    In a deep frying pan, heat the oil on high flame. Flash Fry each kachori for 5-8 seconds in batches. Once done set them aside.
For the deep frying
  1. Once done add more oil and then turn off the flame. Start frying the kachoris once again, the oil has to be medium hot.
    Once done add more oil and then turn off the flame. Start frying the kachoris once again, the oil has to be medium hot.
  2. After about one minute of frying turn on the flame and over medium flame start to deep fry them for 15-18 minutes. Keep flipping them until they puff up and are golden brown in color.
    After about one minute of frying turn on the flame and over medium flame start to deep fry them for 15-18 minutes. Keep flipping them until they puff up and are golden brown in color.
  3. Follow the same procedure for the remaining kachori. Remove on a kitchen towel. Set aside.
    Follow the same procedure for the remaining kachori. Remove on a kitchen towel. Set aside.
Serve
  1. Serve the hot Pyaz Kachori with some banana, date and tamarind chutney.
    Serve the hot Pyaz Kachori with some banana, date and tamarind chutney.
RECIPE NOTES :

Notes: Roasting the spices in oil is a key step to bring out the flavours of the spices. Boiled potatoes acts as a binding agent for the filling. Sugar balance out the flavours. The sliced onion in the filling will stand out and the finely chopped onions will bring out the flavours. Tips: Ajwain is very important please do not skip. The dough has to be soft and elastic.

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