Kachori are fried puffed bread with a stuffing inside. Stuffing could be of anything be it dal (lentil), aloo (potato), sattu (gram flour) or pyaz (onion).
Generally, kachori are served as evening snacks along with Tea, however can be had anytime. Many Indian cities have made their own way of serving kachori.
Some serves kachori with potato curry and some serve it with green chutney or curd. Kachori chaat is a famous street food recipe where kachori is served with chilled curd, spices and chola with different kind of chutneys and bhujia topped in it.
Kachori is very famous in Rajasthan and if we speak about "pyaz ki kachori", that is like heaven for rajasthanis. Today will show you, in my exclusive recipe, how to make PYAZ PANEER ki KACHORI, just gave a little twist to the old and famous pyaz ki kachori recipe. So what are we waiting for. Let's Begin....
Steps & Ingredients:
First we need to prepare the masala for the kachori, then we will get the kachori filling ready and then the dough, at last we will assemble everything together and fry the kachori.
Preparing the masala:
In a mixer grinder.
- Put 1 tsp coriander seeds (gota dhaniya)
- Put 1 tsp kasturi methi (dry fenugreek leaf)
- Put 1 tsp sauf (fennel seeds)
- Put 1 tsp gota jeera (cumin seeds)
Grind it to get a coarse powder.
Switch on your gas flame & heat up a pan.
- Add 2 tbsp oil (let it get warm)
- Add the grind spices (masala)
Roast the masala.
- Add 2 pinch of hing (asafoetida)
- Add 2 cloves of garlic (fine chopped)
Stir properly and cook for 1 to 2 minutes.
- Add 4 tbsp besan (chickpea flour / gram flour)
- Add 1 tsp kashmiri chilli powder
- Add 1 tsp amchur powder (dry mango powder)
- Add 1/2 tsp black salt
- Add 1/2 tsp garam masala
Cook for 2 - 3 minutes on low flame.
Preparing the filling:
- Add 2 onions (fine chopped)
- Add 100 grams paneer (cottage cheese - crushed or grated)
- Add 1 boiled potato
- Add 1 tsp sugar
Stir well and cook for 2 to 3 minutes while steering.
Put off your gas flame and continue.
- Add 1 big size onion (sliced)
Mix properly until this onion is soft and looks cooked.
Take it out and leave it aside.
Make small balls of the mixture which will go inside the dough as fillings.
Preparing the Kachori dough:
In a mixing tray or plate.
- Take 250 gram maida (all purpose flour)
- Add 1 tsp ajwain (bishop's weed / carom)
- Add salt to taste
- Add 30g oil
- Add 30g ghee (clarified butter)
(TIP: If you want kachori to be crispy add oil and if you want it to be khasta add ghee and add both if you want the kachori to be both crispy and khasta, however make sure to keep the ratio proper i.e. maida : oil/ghee)
- Mix it well with the maida, roll it with your palm.
- Maida should look like bread crumbs.
[Take a handful of maida in your palm and press it firmly, if it retains it shape after you open your fist that means your maida is ready to become a dough now. This process of adding oil and checking maida is known as "mo - ion lagana"]
Now add little by little water to knead the dough.
Make sure the dough is soft and stretchy.
Cover it with a semi damp cloth.
Let it rest for 20 to 25 minutes.
- Now make balls from the dough.
- Stretch and shape the balls with your hand.
- Make a round shape disc of 3" to 4" with the edges thinner and center thick.
- Fill the center with the filling ball.
Seal the maida so that the filling is sealed inside. (Take out extra dough if any, while sealing the balls)
- Then place a ball on your palm and press it with your other hand's palm to flatten it or give a concave shape.
Once flatten then press the center gently to make a dimple in the center.
- First, fry for 10 to 15 seconds only on high flame where the oil is boiling hot.
Let it cool down.
Let your oil also cool down completely and once cooled.
- Turn on the flames again and keep it at the lowest.
- Fry the kachoris again, this time we need to deep fry them for 15 to 20 minutes.
- The kachori will turn golden brown and puff up.
Stain extra oil & take out your pyaz paneer ki kachori.
0 Comments