Kanda Kachori

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Pyaaz Kachori
Rajasthani Pyaz ki Kachori.JPG
Pyaaz Kachori with mint & green chilli chutney
Alternative namesKaanda Kachori
Course Snack
Place of originFlag of India.svg  India
Region or state Jodhpur, Rajasthan
Associated cuisine Indian
Serving temperatureHot or Warm
Main ingredients Maida (flour), onions, Besan, Ghee

Kanda Kachori or Pyaaz Kachori (transl. Onion Kachori) is an Indian crispy, flaky, deep-fried pastry filled with spiced onion stuffing. [1] [2] It is typically served hot with a sweet and spicy tamarind chutney. [3] Originating in the city of Jodhpur, it is now served throughout Rajasthan and rest of India. [4]

Contents

Origin

Pyaaz kachori originated in Rajasthan, particularly in Jodhpur. [5]

Preparation

The kachoris are made by first preparing a dough with maida, salt, and ghee, which is then kneaded and left to rest. For the onion filling, onions are sautéed with nigella seeds, fennel seeds, bay leaves, green chillies, and spices, and then mixed with besan. The filling is then stuffed into small circles of the dough, which are deep-fried in oil until crisp and golden brown. [6]

See also

References

  1. ↑ Kanta, Chander (30 August 2018). Healthy and Quick Recipes: Snacks and Main Course Recipes for North Indian Cuisine. Educreation Publishing.
  2. ↑ Beyond Brick and Mortar: Unveiling the Soul of India's Street Food. Notion Press. 23 February 2024. ISBN   979-8-89277-770-4. The Pyaaz Kachori , a delightful fried pastry filled with spiced onion stuffing
  3. ↑ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN   978-81-86469-66-8. Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.
  4. ↑ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN   978-81-86469-66-8. These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan.
  5. ↑ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN   978-81-86469-66-8.
  6. ↑ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN   978-81-86469-66-8.
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