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Pyaj ki kachori

Pyaj ki kachori

Pyaj ki kachori reminds me of my hometown Ajmer in Rajasthan. There you will get yummilicious spicy pyaj ki kachori. Pyaj ki ki kachori is crispy , deep fried kachoris filled with onion stuffing. But kachoris which i am preparing also contains potato along with pyaj as stuffing as they help in making stuffing soft.

Servings: 8 kachoris

Pyaj ki kachori


For dough:

Maida:250 gms

Oil: 4 tbsp

Salt:to taste

Oil: for deep frying

For making stuffing:

Onion: 3-4 chopped

Potatoes: 2 boiled and mashed

Oil: 2-3 tbsp

Cumin seeds: 1 tsp

mustard seeds: 1 tsp

Heeng: a pinch

Salt: to taste

Red chili powder: 1 tsp

Jeera powder: 1 tsp

Kali mirch or black pepper powder: 1/2 tsp

Laung or cloves: 4-5 coarsely grinned

Garam masala: 2 tsp

Coriander powder: 2 tsp

Amchur powder: 2 tsp

Chickpea flour or besan: 2 tbsp

Garlic: 1 tbsp crushed

Ginger: 2 tbsp crushed

Green chili : 1-2 chopped


For making dough:

1. Take maida in a bowl and add oil and salt. Add water and knead a stiff dough. Keep it aside for half an hour.

For making stuffing:

2. Heat oil in a pan. Add cumin seeds, heeng, mustard seeds. when they starts to splutter, add chopped onion.

3. Add ginger, garlic paste and saute on medium flame for a minute. Add chopped onion and saute again on medium flame till they become light brown in color.

4. Add mashed potatoes, salt, black pepper powder, red chili powder, laung, chopped green chilis, amchur powder, coriander or dhania powder and cook for 2-3 minutes on low flame.

5. Add besan and cook again on low flame for 3-4 minutes. Switch off the flame and let it cool.

6. Now divide dough in equal portions. Take one ball in hand and with fingers roll each portion in 2 inch diameter.

Aloo kachori

7. Add onion stuffing in between and seal the edges. Flatten the ball by patting it with your hands. Prick with fork.

8. Heat sufficient oil in a kadai. Add 2-3 kachoris at a time and eep fry on medium heat till becomes golden brown and crispy.

9. Drain on absorbent paper and serve hot with imli chutney.


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