Pyaaz Ki Kachori | प्याज़ की ख़स्ता कचोरी | Jodhpur style Pyaz Kachori | Chef Ranveer Brar

PYAAZ KI KACHORI - A vintage classic inspired from my first visit to Jodhpur.. Let me know how you like my recipe for Pyaaz ki Kachori..

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PYAAZ KI KACHORI

Preparation time : 15 minutes
Cooking time : 20-25 minutes
Servings : 2

Ingredients
For Kachori Dough
1 cup Refined Flour (मैदा)
½ tsp Carom Seeds (अजवाइन)
3 tbsp Ghee (घी)
Salt to taste (नमक स्वादानुसार)
Water (पानी)

For Powder Masala
2 tbsp Coriander Seeds (धनिया के बीज)
1 tsp Cumin Seeds (जीरा)
1 tsp Fennel Seeds (सौंफ)
¼ tsp Salt (नमक)

For Filling
1 tbsp Oil (तेल)
1 tbsp Ghee (घी)
Prepared Powder Masala (तैयार किया हुआ पाउडर मसाला)
¼ tsp Asafoetida (हींग)
1 inch Ginger - chopped (अदरक)
2-3 fresh Green Chillies - chopped (हरी मिर्च)
3 large Onion - chopped (प्याज़)
2 heaped tbsp Gram Flour (बेसन)
½ tsp Turmeric Powder (हल्दी पाउडर)
½ tsp Degi Red Chilli Powder (देगी लाल मिर्च पाउडर)
Salt to taste (नमक स्वादानुसार)
¼ tsp Citric Acid (नींबू का फूल)
2 medium Potatoes - boiled (आलू)
¼ tsp Dried Mango Powder (आमचूर पाउडर)
2 tbsp Coriander Leaves - chopped (धनिया पत्ता)

Process
For Kachori Dough
In a bowl add refined flour, carom seeds, ghee, salt and mix everything once properly.
Now add water and knead a semi hard dough and keep aside for 10-15 minutes to rest.

For Powder Masala
In a pan add coriander seeds, cumin seeds, fennel seeds and roast them lightly. Remove and let them cool.
Once cooled, grind it into a coarse powder. Keep aside for further use.

For Filling
In a pan heat oil, ghee and add the prepared masala, asafoetida, green chillies, ginger, onion and saute until translucent or soft.
Now add gram flour, turmeric powder, degi red chilli powder, salt and saute until fragrant.
Then add citric acid, mashed potatoes, dried mango powder, mix and cook for a minute.
Now finish it with chopped coriander leaves and switch off the flames. Keep aside to cool down.

For Assembling Pyaz ki Kachori
Keep oil to heat in a kadai on medium heat.
Now take a small portion of the dough and spread it using your hand and keep it thick in central and thin at the edges.
Then add the spoonful of filling in it and close it up and roll light with a rolling pin (like a puri). Repeat for remaining dough and filling.
Now deep fry them in medium hot oil until golden brown and crispy.
Remove on an absorbent paper and serve hot with chutney or tea.

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