Kachori is a deep fried, unleavened,stuffed flatbread from northern parts of India. It is usually prepared with a stuffing of lentils, potatoes, onions or dry fruits (a sweet version). Kachoris are pure indulgence and are prepared during festivals.
Pyaz Ki Kachori
Pyaz or onion stuffed kachoris are a famous street side snack from the State of Rajasthan in north western parts of India. Rajasthai food is high on spice levels, almost fiery, the desert terrain demands that kind of spice levels in their cuisine. These kachoris are no exception. There are full pf punch of spices and I serve them with a hot lehsun mirch ki chutney (garlic- red chilli chutney) which takes them to next level. So so good with a cup of chai for evening snack or brunch on weekends. The stuffing is made with a full head of onion or two to which fresh ground masalas are added and a little potato for binding. The onion filling is super flavorful with generous dose of hing and coarsely ground cumin, fennel and coriander. If you wish, this filling is so good even on toasted sandwiches or with parathas. YUM!
Few Tips
Dough :- The dough should not be too tight or too sticky. We need a firm pliable dough with good amount of moyan(the oil/ghee/shortening that is added to dough while kneading) so that the kachoris come out flaky. Please note that kachori dough is softer than poori dough. Rest the dough for 30 minutes after kneading. In the meantime you can make the stuffing. Onions :- Chop the onions slightly big. Finely chopped onions will get watery and the texture of filling will be lost. Fry the kachoris on low heat. It takes patience but its well worth the effort for flaky kachoris. Don’t fry on high heat else they will get all puffy from outside and remain raw inside. A good indicator of a well made kachoris is that their skins are golden brown and have no to few puffs- this is achieved by patient frying on low medium heat. When you make the stuffing, don’t brown the onions, we just want the moisture to dry out but we don’t want them to be jammy. They should have a bite. I usually mix in a little bit of raw chopped onions so as to pronounce the onion flavor and texture. You may feel while making the masala that the spices are too much, however once filling is stuffed and the kachoris are ready, they will be perfectly seasoned.
