Name: Rajasthani Pyaaz Kachori recipe by Sanchita Agrawal Mittal at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 large Onions chopped; 2 cups Refined flour (maida); 1/2 cup wheat flour; 1/2 cup ghee; 1 big potato boiled; 1/2 teaspoon moti saunf; 1 teaspoon Cumin seeds; 2 teaspoon coriander seeds (coarsely crushed); 2 pinches Asafoetida; 1 teaspoon Salt or to taste; 1 inch ginger finely chopped; 6 cloves of Garlic (chopped); 2 Green chillies finely chopped; 1 teaspoon red chilli powder; 1/2 teaspoon dry mango powder; 2 tablespoons coriander leaves chopped; 2 cups Oil to deep fry

ABOUT Rajasthani Pyaaz Kachori RECIPE

Rajasthani Pyaaz Kachori with khatti meethi imli ki chutney and dhaniya pudina ki chutney is a famous Street Food in Rajasthan.These puffed and flaky pyaaz kachoris are crisp and spicy and delicious.

Ingredients Serving: 4

3 large Onions chopped
2 cups Refined flour (maida)
1/2 cup wheat flour
1/2 cup ghee
1 big potato boiled
1/2 teaspoon moti saunf
1 teaspoon Cumin seeds
2 teaspoon coriander seeds (coarsely crushed)
2 pinches Asafoetida
1 teaspoon Salt or to taste
1 inch ginger finely chopped
6 cloves of Garlic (chopped)
2 Green chillies finely chopped
1 teaspoon red chilli powder
1/2 teaspoon dry mango powder
2 tablespoons coriander leaves chopped
2 cups Oil to deep fry

Instructions

Heat one tablespoons of ghee in a kadai and add cumin seeds and asafoetida.
When the cumin seeds begin to change colour, add crushed coriander seeds and fennel seeds and sauté for half a minute.
Add chopped onions, salt and continue to sauté for 2 minutes.
When onions are lightly browned add chopped garlic, ginger, green chillies, dry mango powder and red chilli powder, mix well and sauté for a minute.
Add 1 big boiled and mashed potato and coriander leaves, stir and mix.
Remove from heat and set aside to cool.
Take refined flour and wheat flour in a big bowl, add the remaining ghee (melted) and salt, mix well
Add sufficient water and knead into a stiff dough.
Cover with a moist cloth and let it rest for fifteen minutes.
Take a small portion of the dough, apply a little ghee and roll out into small puris.
Place one tablespoon of filling in the centre of the poori, gather the edges and seal.
Press gently and pat with hands to flatten the kachori.
Similarly prepare other kachoris.
Heat sufficient oil in a kadai and deep fry the kachoris on low heat till golden in colour.
Drain on an absorbent paper and serve hot with imli chutney, green chutney or launji or aaloo ki sabzi.

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