PYAZ KI KACHORI

PYAZ KI KACHORI/ ALOO PYAZ KI KACHORI / HALWAI STYLE JODH PURI PYAZ KI KACHORI

Pyaz ki kachori is a native food of Rajasthan and is served as a street food with other chat recipes . It can be served as a breakfast or as an evening snack . It is a crisp and flaky deep fried snack recipe with plain flour and aloo onion stuffing .When you check out the snacks from Rajasthan Pyaz ki kachori tops the list . MIxed with spices kids also love it . You can store it for a day or two . You can reheat them in toaster oven to make it crisp at the time of serving . It is quick and easy to make .

COOKING TIME 30 minutes SERVES 4

INGREDIENTS

For the flour

Maida 2 cups

Oil 1/2 cup , salt , baking pwd 1/4 tsp , hot water for kneading

For the filling

Onion 2 cups

Potato 2 medium size boiled

oil 2tbs , ginger 1/2 ' , green chilly 1-2 both crushed , kalongi 1tsp , saunf 1tsp , red chilli pwd 1/2 tsp , dhaniya pwd 1 tsp , amchur pwd 1/2 tsp , garam masala 1/2 tsp , salt as per taste , besan 1tbs

METHOD / HOW TO MAKE PYAZ KI KACHORI WITH PHOTOS

• Crush ginger and green chilly .
• Cut onion in medium pieces .
• Boil potatoes and crush them .

• In a kadai or a pan put 2tbs oil .
• When it is hot add onion and roast till translucent .
• Add boiled and mashed potatoes

• Add crushed ginger chilly .
• Roast for 1 minute .
• Add all the spices kalongi, red chilli pwd , saunf , amchur pwd , dhaniya pwd , garam masala .
• Roast for 3-4 minutes .
• Add 1 tbs besan and roast for 2-3 minutes more . [ photo of besan mixing is not there ]
• Filling is ready .

• For the dough , Add 1/2 cup oil to 2 cups of maida.
• Add 1/4 tsp baking pwd .
• Mix it well to look like crumbs . It should take a shape of muthi if assembled in the palm .
• Add luke warm water to knead a soft dough .
• Keep the dough for 10- 15 minutes covered .

• After 15 minutes knead the dough again and make small parts .
• Make round balls of the dough .
• Make round balls of the filling also .

• Take one flour ball and roll it 4 ' diameter .
• Coat the round sides with water so that while frying it does not open.
• Put 1 aloo pyaz filling ball in the centre and cover properly from all the sides

• Cover them properly and start pressing them flat with the hand .
• Roll slowly with the rolling pin to make the shape of kachori .
• You can make them flat with the hand also .
• It should be be properly sealed from the opening side .
• Make all the kachori shapes .

• Heat the oil in the kadai .
• When it is medium hot , drop 3-4 at a time and slow the gas .
• Fry on slow gas for 15-20 minutes on both the sides till golden brown .

• Take out on a paper napkin .

ENJOY CRISPY TASTY PYAZ KI KACHORI

STEP BY STEP OF MAKING PYAZ KI KACHORI

1. For the flour , Take 2 cups maida and add 1/2 cup oil .
2. Mix salt and 1/4 tsp baking pwd .
3. Crumble maida with oil with hand . It should make a shape of muthi , when pressed in palm .
4. Add luke warm water to knead a soft dough .
5. Keep aside for 15 minutes covered .
6. For the filling , cut onion in medium small pieces .
7. Boil 2 medium potatoes and mash them .
8. In a pan or kadai , put 2 tbs oil .
9. When it is hot add onion and roast them till translucent .
10. Add boiled and crushed potatoes .
11. Add alll the spices kalongi , saunf , red chilli pwd , dhaniya pwd , amchur pwd , garam masala , salt .
12. Roast for 2-3 minutes , add 1tbs besan also and roast again for 2 minute .
13. Masala is ready , cool it .
14. After 15 minutes knead the dough again and make small parts .
15. Roll each part in round shape . Divide pyaz filling also in round parts
16. Take 1 part and roll with rolling pin 3-4 ' diameter .
17. Coat the surrounding with the water .
18. Put 1 part of the filling in the centre and cover it properly from all the sides .
19. Now roll again keeping the opening side downwards to 3-4 ' diameter .[ The openining should be sealed properly so that it does not open while frying . You can spread with hand also .
20. Heat oil in the kadai , when it is medium hot drop 3-4 at a time in the oil . The gas should be slow while frying .
21. Fry till golden brown on slow gas for 15-20 minutes from both the sides .
22. Take out on a paper napkin .
23. Enjoy anytime of the day with green chutney and swwet chutney. You can store them for 1-2 days only .

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