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Jaipur Pyaaz Kachori is one of the most famous recipes of Rajasthan. Chef Ajay Chopra shares the recipe for this snack that is popular far and wide.
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Ingredients
For the dough
2-3 cups all refined flour (maida)
water as required
1/2 tsp ajwain
salt as required
For Kachori Masala
1 tsp saunf (fennel seeds)
2 tsp coriander seeds
4-5 cloves
1-2 tsp black pepper
2 Kashmiri red chillies
2 tsp cumin seeds (jeera)
For Kachori filling
2-3 tbsp oil
1 tsp cumin seeds
1 tsp saunf
¼ to ½ tbsp hing powder
2 tbsp green chilli and garlic paste
1 cup chopped onion
1 tsp red chilli powder
1 tsp salt
2-3 tsp kachori masala
1-2 tsp amchur powder
1 tsp citric acid
1 cup boiled and mashed potato
freshly chopped coriander
PREPARATION
- In a pan roast, saunf, coriander seeds, cloves, peppercorns, jeera and dried red chillies to a nice brown color and then grind into a fine powder.
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- In a bowl crush citric acid powder and set aside.
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- Heat oil in a pan; add jeera, sauf, hing, green chilli and garlic paste, chopped onions, red chilli powder and salt.
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- Now add the bhuna masala to the pan along with aamchur powder and fine citric powder.
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- Add in the boiled and mashed potatoes along with some fresh coriander.
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- Prepare a dough with refined flour, water, salt and ajwain.
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- Make the dough allow it to rest for a couple of hours and then divide it into equal parts.
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- Flatten the dough – add the aloo filling inside, cover it and with the hand flatten it again.
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- Roll it again with a rolling pin before adding it to hot oil.
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- Fry the kachori until it turns golden and crisp.
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- Serve the pyaaz ki kachori with teekhi and meethi chutney or Kadhi.
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