Pyaaz Ki Kachori - प्याज की कचोरी (Onion Filled and Fried All Purpose Flour Balls) and An Award

Hello Friends,


It was a hectic weekend. I made these on Saturday and now getting time to post it here. It is one of our family favorites. When we were in India, never had to made them at home as we get them so commonly anywhere. They are like regular breakfast in Rajasthan along with some yum doodh-jalebis. They used to be super delicious, I cannot really get that taste at home, but again they (they being the kachori walahs) are super experts and have been doing it for all their life. But, then again, home made has a difference taste which cannot be found in the market. I am contradicting myself here... lol


Pyaaz Ki Kachori - प्याज की कचोरी (Onion Filled and Fried All Purpose Flour Balls)

Ingredients
For Dough
Maida (All Purpose Flour) - 2 cups
Water - 1 cup
Salt - as per taste
For Pyaaz Masala
Onion - 2 cups (finely chopped)
Kalonji (Nigella Seeds) - 1 tsp
Saunf (Fennel Seeds) - 1 tsp
Tej Patta (Bay Leaf) - 2-3
Besan (Chick Pea Flour) - 2 tbsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Salt - as per taste
Oil - 1 tbsp
Preparation
For Dough

• Mix the dough ingredients and make it into a nice soft dough and keep it covered till filling is prepared.

For Pyaaz Masala

• Take a pan and heat oil.
• Add kalonji, saunf and tej patta in it and fry till they start spluttering and nice aroma comes from it.
• Add onion and salt and fry till they are nice and brown.
• Add Rest of the ingredients, mix well and fry for another 2-3 minutes.
• Let them cool down completely before assembling Kachoris.

For Kachoris

• Take a small ping-pong sized ball and roll them into a small poori size circle.
• Take 1 tbsp pyaaz masala and keep it in the middle of the poori.
• Now, pull the end of the poori above the masala make it into a bowl (you may have to pinch the extra dough to not make it too thick in the middle).
• Make all kachoris together and then fry them in hot oil till golden brown in batches of 4 or 5 depending on the quantity of oil you have heated.

Serving
Usually they are eaten warm with sweet and sour chutney (Tamarind and Date Chutney) and dahi (Yogurt).


I am sending this recipe to Bhagyashri's "Cooking For Kids - Filling Breakfasts" originally started by Sharmi. 

I want to thank Prani from Prani'skitchen for sharing this award with me. I want to share this with all my fellow bloggers who encourage me and inspire me every day. Thank you all.

Till next post, take care.