Pyaazi Kachori of JodhpurJodhpur is one of the most beautiful tourist spots of Rajasthan. It is also known as the blue city of India wherein the walls of almost all the buildings and houses are painted blue. A variety of shades of Blue can be seen across the city gifting it with a panoramic and soothing look. Just like all other cities of Rajasthan, even Jodhpur is known for its interesting and grand tourist spots and Rajasthani cuisine. Rajasthani cuisine is incomplete without the different kinds of dishes originating from different districts. Each district specializes in a specific Rajasthani cuisine, so does Jodhpur.
One of the delicacies that originated in Jodhpur and is a part of the Rajasthani breakfast is Pyaazi Kachori, meaning Patty of Onions. This is a delicacy which is predominantly preferred as a breakfast dish and should be tried by everyone at least once when visiting Jodhpur. Let’s try preparing the dish so that if you can’t visit Jodhpur to enjoy the dish, you can at least savor it at home.
Preparing Pyaazi KachoriThere are two parts of this Kachori-one is the dough and the other is the filling. Both of them need to be prepared separately and then combined together creating a savory dish that can tingle your taste buds making it a memorable experience.
Ingredients to make the Dough
Maida (2 cups)
Melted Ghee (1/4 cup)
Salt (1/2 teaspoon)
Ingredients to make the Filling
Chopped Onions (2 cups)
Chopped Green Chillies (1/2 teaspoon)
Chopped Coriander Leaves (3 tablespoon)
Kalonji or Nigella Seeds (1 teaspoon)
Bay Leaves (2)
Saunf or Fennel Seeds (2 teaspoon)
Besan or Gram Flour (2 tablespoon)
Dhania Powder or Coriander Seeds Powder (2 teaspoon)
Red Chilli Powder (2 teaspoon)
Garam Masala (1 teaspoon)
Oil (2 tablespoon) and Oil to Fry
Salt (To taste)
Combine the ingredients for the dough in a bowl and mix water slowly kneading it into soft dough. Let it stay for about 5-7 minutes. After this, divide the dough into 10-12 separate balls and cover them with a wet muslin or thin cotton cloth.
To prepare the filling for the Kachori, saute the chopped onions in a little bit of ghee, in a pan. Then add the bay leaves, Kalonji, Saunf and chopped green chillies to the onion and saute it till the onions turn in to a light brownish colour. Following this you need to add the Besan, Chilli Powder, Coriander Powder, Garam Masala and of course salt and saute them too till the spices start emitting their essence and they are fried properly. This will take about 3-4 minutes approximately. Once this is done, you need to add the chopped coriander leaves and toss it to mix it properly. Once the coriander is mixed with the fried onion mixture, the bay leaves should be removed. Let the mixture cool down to room temperature. The mixture too needs to be divided into the number of divided Maida balls, made for the Kachori.
Each ball of dough should be flattened out in to a circular shape of about 2 inch diameter. Place each portion of the mixture onto each of the rolled out parts of the dough. Then seal the dough, slowly pinching on the edges, by stretching it around the mixture. Then again roll out each of the sealed dough and make sure that the filling does not leak out of it.
Then each patty needs to be deep fried on slow heat so that the filling is also properly cooked. This can be served with a tangy tamarind sauce or Chutney or even with Dhanie ki Chutney (Coriander Chutney).
This is among the favorite dishes of the people of Jodhpur and is a common breakfast or snack served to guests and at Rajasthani Weddings. It is an extremely easy dish and takes only about 30 minutes to be prepared. Even when you are in the mood for some Rajasthani snack, you can easily grab a bite of this delicious and light Indian Patty, either in Jodhpur or at home.
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