Pyaz ki kachori- Spicy Snack From Jaipur!

Pyaz ki kachori is one of the Jaipur’s appetizing munchies,something which Jaipur specializes in. Surely you cannot let it go! It is one of the most famous and spicy snack from Jaipur and its proximity.

You will find this everywhere on the streets of Jaipur, but “Rawat Mishthan Bhandar”( a sweet, snack shop) will leave you spellbound. And trust me you will end up eating at least two or three. You will be in a state where your tummy will be full, but your heart will crave for more and more!

Recipe for making amazing Pyaz ki Kachori.

For the dough-

• 2 cups plain flour

• ¼ cup melted ghee

• ½ tsp salt

Filling-

• 2 cups finely chopped onions

• 1 tsp nigella seeds

• 2 tsp fennel seeds

• 2 bay leaves

• 1/2 tsp finely chopped Green Chillies

• 2 tblsp Besan

• 2 tsp Coriander

• 2 tsp Chilli Powder

• 1 tsp Garam Masala

• 3 tsp Chopped Cilantro

• 2 tsp Oil

• Salt to taste

• Other Ingredients:

• Oil for frying

Directions-

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

• Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

• For the onion filling heat oil in a pan.

• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brown in color.

• Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.

• Add the chopped cilantro and mix well.

• Remove the bay leaves.

• Allow the mixture to cool completely.

• Divide into 12 equal parts and keep aside.

• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.

• Place one portion of the filling in the centre of the rolled dough.

• Surround the filling with the dough by slowly stretching it over the filling.

• Seal the ends tightly and remove excess dough.

• Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling doesn't spill out.

• Gently press the centre of the kachori with your thumb.

• Repeat with the remaining dough and filling.

• Deep fry the kachoris in hot oil over a slow flame till golden brown.

• The kachoris should puff up like puris.

• These kachoris take a long time to be cooked in the inside too.