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Pyaaz Kachori Recipe

Isn't the rainy season all about fried food? What could be better than a kachori and a hot cup of tea for the evening? This is an easy recipe of Pyaaz kachori. Why don't we check out how it's made!

  • Prep time:
  • 1hour 15minutes
  • cook time:
  • 15minutes
  • serves:
  • 2

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Rajasthani

Course : Appetizer

Recipe Notes

Do not use rolling pin after adding the stuffing. Do not roll it out too thin. Do not add it in cold oil or burning oil.

Tags

  • Egg Less
  • Veg
  • Starter Food
Ingredients

Ingredients For Pyaaz Kachori Recipe

Methods
  • 1. In a bowl take 150 gms (4 cups) of refined flour. Add salt, baking soda and ajwain(optional) and give it a mix. Now add oil in a good amount and rub the flour properly until it starts taking shapes and becomes crumbly.
  • 2. Now dig a well in the dough and add yoghurt and give it a good mix. Now add water as required until you get a semi soft dough. Allow it to rest for 30 minutes.
  • 3. For the filling. Heat a pan with 3 tbsp oil in it. Add jeera, curry leaves and sliced onions to it. Allow them to cook for 3-4 minutes. Now add ginger garlic paste and slit green chillies and cook it for another 2 minutes.
  • 4. Now mash the potatoes and add them to the pan. Along with it add red chilli powder, dhaniya powder, turmeric, garam masala and pepper powder. Give it a good mix. Now add salt to it.
  • 5. In a hamam dasta make coarse paste of mint and dhaniya amd it to the filling. Give it a good mix and turn off the gas. Allow it to cool.
  • 6. Once it has cooled down keep a kadhai with enough oil for the kachori to sink and rise. Heat it on medium flame.
  • 7. Roll out or press the dough with your hands to make it lie a pocket. It should be thick. Now add the stuffing and press the ends to seal them. With your hands slightly press the kachori to make it a little thin and to spread the filling inside uniformly . Do not use rolling pin.now add it to preheated oil and allow it to cook on medium flame. With the help of your skimmer apply minimal pressure on it. Once it comes and floats on the oil leave it and allow it cook until brown.
  • 8. Serve hot with chutneys of your choice.

Products used in Recipe

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