Full written recipe for Pyaaz ki Kachori
Prep time: 20 mins
Cooking time: 35-40 minutes (excluding dough resting time)
Serves: 5-6 people
Garlic Chutney
Ingredients:
KASHMIRI RED CHILLI 18-20 NOS. (DESEEDED & SOAKED)
GARLIC | लेहसुन 3/4 CUP
GINGER | अदरक 2 INCH
OIL | तेल 4-5 TBSP
CUMIN SEEDS | जीरा 1 TSP
LEMON JUICE | निंबू का रस OF 1/2 LEMON
Method:
Add the soaked Kashmiri red chillies in a mixer grinder jar along with garlic, ginger & grin it into a fine paste using very little water.
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Add cumin seeds & let them crackle, then add the paste along with salt, stir well & cook over medium high flame until the oil separates & the paste turns crumbly in texture, make sure you keep stirring the chutney.
Once the oil has separated, add the lemon juice & stir well, switch off the flame & your garlic chutney is ready.
Kachori
Ingredients:
Dough
REFINED FLOUR | मैदा 500 GRAMS
SALT | नमक TO TASTE
CAROM SEEDS | अजवाइन 1/2 TSP
GHEE | घी 4-5 TBSP
WATER | पानी 280-300 ML
OIL | तेल
Filling
WHOLE SPICES
CORIANDER SEEDS | धनिया 1 TBSP
BLACK PEPPERCORNS | साबुत काली मिर्च 1/2 TSP
FENNEL SEEDS | सौंफ 1.5 TBSP
CUMIN SEEDS | जीरा 1 TBSP
OIL | तेल 2 TBSP
POTATO | आलू 5 NOS. (BOILED)
SALT | नमक TO TASTE
POWDERED SPICES
BLACK SALT | काला नमक 1/2 TSP
DRY MANGO POWDER | आमचूर पाउडर 2 TSP
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
GARLIC CHUTNEY | लेहसुन की चटनी 2-3 TBSP
FRESH CORIANDER | हरा धनिया A LARGE HANDFUL (CHOPPED)
SALT | नमक IF REQUIRED
ONION | प्याज़ 2 NOS. (CHOPPED)
Method:
Add refined flour, salt, carom seeds & ghee in a bowl & mix all the ingredients well initially, then rub the flour in between your palms to apply shortening, to check the flour take some of it in your hand & form a fist, if the flour holds its shape then you can add water to knead the dough.
Further add the water gradually & combine all the dry flour, then transfer the dough onto the kitchen platform & knead it using stretch & fold method until the dough becomes smooth & soft.
Once the dough becomes smooth & soft, form it into a doughball & transfer it into a greased bowl & add oil to brush the surface of the dough & cover it with a moist cloth, let the dough rest for 2 hours at least.
To toast the whole spices set a pan over high heat & lower the flame once it gets hot, add all the whole spices & dry roast them over low flame until fragrant.
Transfer the spices in a mortar once fragrant & then grind them coarsely, you can also do this using a mixer grinder but make sure to cool down the spices
Set a pan over high heat & once the pan gets hot add in the oil & let the oil heat up as well.
Further add the grounded spices along with boiled potatoes, roughly mash the potatoes using your hands, followed by salt & all the powdered spices, then mash everything together using a potato masher over high flame.
Then add the garlic chutney, fresh coriander & stir well, taste & adjust the seasoning then remove the filling in bowl & cool it down completely.
Once the mixture has cooled down, add the onions & mix well, your filling is ready.
Take a portion from the mixture & shape it into a roundel, shape the entire mixture similarly.
To shape the kachoris take a portion from the dough, keep it slightly larger than the filling roundel, then flatten the doughball using your finger & place the filling in the centre, then press the filling downwards & bring the edges of the dough together to seal it, pinch & remove the excess dough after sealing the doughball.
Flatten out the doughball into a large thick disc by applying pressure with your palms, your shaped kachori is ready, place it on a butter paper lines tray or plate & cover it with a damp cloth & shape remaining kachoris as required.
To fry the kachoris heat oil in a large kadhai until it reaches 160 C (moderately hot), then carefully drop the kachoris in the oil & fry until crisp & golden brown.
Once fried transfer them into a sieve so that all the excess oil drips off.
Your fresh, hot & crispy pyaaz ki kachori is ready.
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Chapters
Intro 0:00
Dough 1:22
Garlic Chutney 4:35
Filling 7:07
Shaping & frying 11:01
Plating14:07
Outro 14:55