Pyaz kachori is one of the most famous snacks in Rajasthan, if you have ever been to Rajasthan for a few days specially to Jodhpur or Jaipur, chances are you know this already. Yes every morning & evening the halwais / cooks have a regular practice of making these Pyaz kachoris , Mirchi Vadas and Mawa kachoris. Oh even talking about them I really want to have them all right now.
I have lived in Jodhpur for a few years and I remember how my dad used to bring Mirchi vada, Pyaz kachoris and Mawa kachoris and we all used to have feasts. Mirchi vada is a big pakora with one whole long pepper inside. Its so big that one should be enough to fill your tummy. Mawa Kachori is a deep fried bread stuffed with mawa/ khoya and spices, its broken and sugar syrup is poured over it before eating.
I am sorry if you are also all drooling after reading this description just like me.. but I promise to come up with the recipes of these two snacks soon as well.
Coming to Pyaz ki kachori its again a big kachori stuffed with Potato and onion’s hot and Tangy mixture with many other spices (its not just the onion in stuffing like the name suggests). In case you are scared that it would be a lot of hardwork making them, rest assured these Pyaz ki Kachoris don’t need a lot of preparation and in fact they are pretty big and heavy so you don’t have cook a lot at a time.
Now a few things to keep in mind while you are making these Pyaz Kachoris while kneading the dough you need to make sure enough oil is added to ensure they are soft yet crisp (khasta). I will share my Mums tip so that you will always make out the right amount of oil/ shortening is added to the flour, add oil and mix and try to bind the flour with fist, if it binds and stays then the oil is enough else you need to keep adding.
While frying the Pyaz kachoris the oil need to be medium hot and you need to keep the patience if you want the kachoris to be khasta. If fried well they stay khasta even when they are cold.
Recipe for Rajasthani Pyaz ki Kachori
For the dough:
All purpose flour: 2 cups
Oil : 1/4 cup
baking powder : 1/2 tsp
Salt :1/2 tsp
Water : for kneading
Potatoes: 2 Medium boiled
Onion : 1 large chopped
Coriander Powder: 1 Tsp
Dry Mango Powder: 1.5 Tsp
Green chilies: 2 chopped
Red Chili: 1/2 Tsp
Salt : To taste
Garam masala powder:1 tsp
Oil for deep frying
- Mix maida and 1/2 the oil and see if you are able to bind with making a fist if not keep adding oil till you can do that.
- Add salt and baking powder mix well, now work gently with adding water to make a soft dough. We don’t need to over work the dough. Set it aside.
- For the stuffing peel and mash the potato.
- In a pan heat 2 tbsp of oil add green chilies and then all the dry powdered spices add potato and onion together , turn of the heat mix very well.
- We are not frying the onion to maintain its crunch typical for these pyaz kachoris. Now the stuffing is ready.
- Heat oil in a wok.
- Now divide the maida into small balls, roll it with a rolling pin and now fill the cooled stuffing around 1 to 1.5 spoons in each ball (depending on the size of the dough ball). Nice seal the ball from the sides and then roll in to a small round.
- Deep fry in medium hot oil till its lightly brown on both sides. it mat take 3-5 minutes on each side so keep your patience to achieve the tasty and khasta pyaz kachori.
- It tastes very nice with tea or with green coriander and mint chutney.
Note: The green and red chili are suggeted to make the pyaz kachori hot. Please adjust it asper your preference you may omit either red , green or both peppers and replace with black pepper.