Rajasthani Pyaj Kachori

Name: Rajasthani Pyaj Kachori
Cuisine: Indian
Ingredients: 2 Cups Plain Flour (Maida); 4 Tbsp Oil; To Taste Salt; 4 Large Red Onion Chopped; 2 Potatoes Peeled & Boiled; 2 Tbsp Oil; 1 Tsp Mustard Seeds; 1 Tsp Cumin Seeds; 1 Pinch Asafoetida; 2 Tbsp Coriander Seeds Crushed; To Taste Salt; 2 Tbsp Chick Pea Flour (Besan); 2 Tsp Dried Mango Powder (Amchoor); 1 Tbsp Garlic Crushed; 1 Tsp Ginger Finely Crushed; 2 Green Chilies Finely Chopped; 2 Tsp Red Chilli Powder; 1/4 Tsp Garam Masala; 1 Tsp Sugar; 1 Onion Chopped; as needed Oil To Deep Fry

Bindiya Bhagnani @cook_13874532

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#DishName-Rajasthani pyaj kachori

Bindiya Bhagnani @cook_13874532

#RSS
#PostNo 2
#DishName-Rajasthani pyaj kachori

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Ingredients

For Dough
2 CupsPlain Flour (Maida)
4 TbspOil
To TasteSalt
For Stuffing
4Large Red Onion Chopped
2Potatoes Peeled & Boiled
2 TbspOil
1 TspMustard Seeds
1 TspCumin Seeds
1 Pinch Asafoetida
2 TbspCoriander Seeds Crushed
To TasteSalt
2 TbspChick Pea Flour (Besan)
2 TspDried Mango Powder (Amchoor)
1 TbspGarlic Crushed
1 TspGinger Finely Crushed
2Green Chilies Finely Chopped
2 TspRed Chilli Powder
1/4 TspGaram Masala
1 TspSugar
1Onion Chopped
For Frying
as neededOil To Deep Fry

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Steps

1

For The Dough:
Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water. Knead well for 4 to 5 minutes.
Cover the dough with a wet muslin cloth and keep aside for 15 minutes.
2

Heat 2 tbsp oil in a broad pan. Add asafetida, cumin seeds, mustard seeds, and crushed coriander seeds.
Sauté for half a minute. Add chopped red onions, salt and continue to sauté
3

When onions are lightly browned, add garlic, ginger, green chilies and red chilli powder and dried mango powder.Mix well and sauté for a minute.
4

Add boiled potatoes, gram flour, sugar, and garam masala powder.
Mix well, and try to mashed potatoes with the help of a ladle.Cook for about 3-4 minutes.
5

Remove from heat. Add 1 chopped white onion, and mix well.
Let it cool. Divide the dough into equal portions.
6

Roll out each portion of the dough into a 2½ diameter circle. Place 2-3 tbsp of the onion filling in the center.Press gently and pat with hands to flatten the kachori a bit, keeping the sides thin.Prick with a fork.Repeat the same process with remaining dough.
7

Heat oil in a pan over high heat.
Turn the heat to medium-high and deep-fry the kachoris till golden.
Drain on an absorbent paper and serve hot with tamarind chutney and tea.