Appetizers/Snacks

Rajasthani Pyaz Ki Kachori

Deep fried kachoris stuffed with all sorts of fiery filling are are huge hit on festivals. Holi is just around the corner and I made a batch over the weekend, these Kachoris last well for a few days and are an amazing snack or a full meal if you wish to. Kachori is a deep fried, unleavened, stuffed flatbread from northern parts of India and is usually filled with a stuffing of lentils, potatoes, onions or dry fruits(a sweet version) and they are quite popular on festivals.

Pyaz or onion stuffed kachoris are a famous street side snack from the State of Rajasthan in north western parts of India. Rajasthai food is high on spice levels, almost fiery, the desert terrain demands that kind of spice levels in cuisine since it helps survive the brutal heat of summers. These kachoris are no exception. There are full pf punch of spices and I serve them with a hot lehsun mirch ki chutney (garlic- red chilli chutney) which takes them to next level. So so good with a cup of chai for evening snack or brunch on weekends.

The stuffing is made with a full head of onion or two to which fresh ground masalas are added and a little potato for binding. The onion filling is super flavorful with generous dose of hing and coarsely ground cumin, fennel and coriander. If you wish, a knob of this filling is so good even on sandwiches or with parathas. YUM!

Keep the below things in mind when you make kachoris:-

  • The dough should not be too tight or too sticky. We need a firm pliable dough with good amount of moyan(the oil/ghee/shortening that is added to dough while kneading so that the kachoris come out flaky. Keep in mind that the dough is softer than poori dough.
  • Rest the dough for 30 minutes after kneading. In the meantime you can make the stuffing.
  • Fry the kachoris on low heat. Don’t fry on high heat else they want cook inside and will not all all be flaky.
  • A good indicator of a well made kachoris is that their skins are golden brown and have no to few bubbles, this is achieved by patient frying on low medium heat.
  • When you make the stuffing, don’t brown the onions, we just want the moisture to dry out but we don’t want them to be jammy. They should have a bite. I usually mix in a little bit of raw chopped onions so as to pronounce the onion flavor and texture.
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Rajasthani Pyaz Ki Kachori

Deep fried flatbread stuffed with a spicy fiery onion filling
Prep Time40 mins
Cook Time40 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 8 to 10 kachoris

Equipment

  • Mixing Bowls, Saute Pan, Deep Pot/Kadhai for frying

Ingredients

For The Kachoris

  • 1.5 cup all purpose flour
  • 1 tsp ajwain seeds
  • 1/2 tsp nigella seeds
  • 5-6 tbsp vegetable shortening ,substitute with oil
  • 1/2 tsp salt
  • 1/2 cup water (I used 10 tbsp) ,water should not be cold
  • Oil for frying

For The Onion Stuffing

  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp black pepeprcorn (adjust to taste)
  • 1/2 tbsp fennel seeds
  • 2 tbsp oil
  • 1/2 tsp hing
  • 1 tbsp finely chopped ginger
  • 1 tbsp besan
  • 1 large onion (yield 1.5 cups chopped onions) dont chop the onions too fine
  • 2 small potatoes, boiled and peeled
  • 2 green chillies, finely chopped
  • 1/2 tsp tumeric powder
  • Red chilli powder ,to taste
  • 1/2 tsp amchoor powder
  • Salt ,to taste

For Lehsun Mirch Chutney

  • 2 heads (20-25) garlic cloves peeled
  • 4-5 dried red chillies (or use fresh red chillies)
  • 1 tsp oil
  • 1 tsp cumin seeds
  • 2 tsp vinegar ,adjust to taste
  • Salt to taste

Instructions

Make the Kachori Dough

  • Combine all the dough ingredients except water in a deep bowl/parat. Mix and rub the flour with palms and finger till you are able to form a loose ball of flour(thsi makes sure that the moyan is right and the kachoris will be flaky).
  • Start adding water slowly and kneading into a soft pilable dough. Your water quantity might be different than mine since different flours have different absoprtion quality. Knead well for 4 to 5 minutes.Cover and let the dough rest for 20 minutes. It will loosen a bit and will be easy to work with.

Make the Onion Stuffing

  • In a small sauce pan, dry roast the whole spices- coriander, cumin & black peppecorns. Cool a bit and grind coarsely. Set aside.
  • Heat 2 tbsp oil in a wide pan. Add asafetida to the oil and chopped 1.25 cups onions. Sprinkle 1/4 tso salt. Keep the heat on medium high and saute the onions for 3-5 minutes untill you see that they are transculent but not mushy or cooked. Dont lower the heat else the onions will get watery. Dont let the onions brown. Cook till the moisture is dry.
  • Add ginger, green chillies, tumeric and red chilli powder next. Saute for a 3-4minutes.
  • Add potatoes, crumble them in the pan as you add, add besan, mango powder and salt to taste.
  • Mix well, and mash potatoes using back of the spoon. Cook for 3-4 minutes.
  • Remove from heat and add the 1/4 cup chopped onion and mix well. Cool down completely.

Make the Kachoris

  • Divide the rested dough into 8-10 equal portions. Set aside a small portion of dough to test the oil.
  • Roll out each portion of the dough into a 2.5-3 inch diameter circle.
  • Place 2-3 tbsp of the onion filling in the center.PInch the extra dough as you close the parcel.
  • Press gently and pat with hands to flatten the kachori, try to make the edges a bit thin.
  • Prick the kachoris 1-2 times with a fork. Keep all the kachoris ready before you start frying.
  • Heat 2-3 inches of oil in a wide pot/kadai over medium-high heat till you see ripples on the surface.
  • Turn the heat to medium-low and wait for 2-3 minutes. to check the temperature of oil, add a pinch of dough, it should noty come up to surface sizzling (oil is too hot). If it comes very slowly(oil is cold). It should rise to the surfce slowly(not very slowly)
  • Slowly slide 2-3 kachoris at a time into the hot oil. Dont crowd the oil.
  • Deep-fry the kachoris till golden.Drain on an absorbent kitchen paper and serve hot with chutney (recipe below) and chai.

Make The Chuntey

  • Soak the dried red chillies in 1/4 cup hot water for 15 mins. Skip this step if using fresh chillies.
  • Place the garlic, vingear, salt and soaked chillies in a blender. Blend to a smooth paste using soaking water as need. Keep pasty dont make too runny.
  • Heat oil in small pan, temper with cumin seeds, add the chutney paste. Mix and cook for 6-8 minutes. Store refrigerated for 2 weeks.
Rice Dishes

Yakhni Pulao


For a long time, I was tricked into thinking that Yakhni pulao is biryani. Most of my family, still, for some reason refers to it as biryani but its not. This is not a layered rice dish, it is a pulao. Yakhni is ” broth” and this dish is basically basmati rice cooked in a delicious made-from-scratch meat broth.

South asian broths have much more depth of flavor due to use of spices. I dont pressure cook the meat, I let it simmer for couple of hours or more depending on the quantity. Slowly the meat releases its flavor into the water along with those of the spices and herbs. The delicious yakhni is full of body and I remember mom would ladle it into teacups and give us to drink as it is as a soup.So comforting on a cold night. You can do the same if you are not in mood for a pulao.

A delicious yakhni needs bone in meat or chicken and time! There are no powdered spices and all the flavor comes from whole spices, dried chilies, ginger and garlic. Caramelizing the onions well before cooking the rice is another important step, do not rush it, brown the onions nicely, they add not only to the taste but also to the color of the pulao.

This recipe is one of my most family’s most oldest. It was cooked winter long and it is a great way to feed big families or when entertaining. You can serve it with a light chicken curry or any side but I really just like it with plain raita.

Recipe

Ingredients (Serves 4)

For the Yakhni

  • 1 lb bone in mutton or chicken, cleaned
  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp cloves
  • 1.5 tsp black peppercorns
  • 2-3 bay leaf
  • 2 whole black cardamom, slightly cracked
  • 2 cinnamon stick
  • half nutmeg
  • 7-8 garlic cloves, peeled
  • 2 inch fresh ginger, peeled
  • 1/2 onion, roughly chopped 8-10 dried chillies
  • 1 tsp salt
  • 2 cups water

For the Pulao

  • 1 + 1/4 cup basmati rice
  • 1/4 cup oil
  • 1.5 cup sliced onions
  • Red chili powder to taste
  • 1 tsp shah jeera
  • 2.5 cups liquid (yakhni topped with water)
  • Salt to taste
  • Cilantro, raita, ginger jullienes etc to serve.

Method

Step 1 Make the Yakhni (Spiced Broth)

Add everything listed under yakhni to a dutch oven. Cover the pot and set on a medium high stove and bring to a boil. Once boiling, lower the heat and simmer for 1.5 hours till the meat is fork tender but not falling apart. You can do the same thing in an instant pot or pressure cooker but slow cooked yakhni is something else 🙂 Meat releases its own juices and water as it will cook so don’t add much water in the beginning. Also please keep in mind that the cooking time of meat will depend on how small or big the cuts are. So adjust accordingly.

Once the meat is cooked, switch off the stove.Pick out the meat pieces using a spoon into a medium bowl and cover the bowl with a cling film to make sure that the meat does not dry out. Set a large colander over another large bowl and drain the yakhni in there. Dont be tempted to mash the ginger or garlic or onions, else the yakhni will lose its soupy texture. Discard the things in the colander.

Yakhni is ready. You can enjoy it as it like a soup when while it is warm with few squirts of lemon and scatter of fresh cilantro. Add a few pieces of cooked meat to make it more filling.

If you make a pulao, follow step 2 below. Keep in mind that do not make the yakhni a day ahead, the taste changes so its best to make it a couple hours before when you want to serve as soup or make a pulao.

Step 2 Make the Pulao

Wash the rice 2-3 times under a running stream of water. Soak the rice for 20 mins in enough water.

Measure the yakhni. The variety of rice I use needs double amount of liquid to cook. So I needed 2.5 cups of liquid to cook the rice. I got 2 cups of yakhni from the recipe above and I added 1/2 cup water to it.

In a wide shallow pot, (I use my braiser) or you can use a kadhai or a 12 inch pan, add the oil. Once the oil is warm, add the sliced onions. On medium heat, brown the onion. It takes about 8-10 minutes but do not rush this process.

Once the onions are dark brown, add the red chilli powder to oil along with cumin seeds and saute for 30 seconds. Add the meat to the pan and stir around with the onions for 3-5 minutes on medium heat. The meat will brown a little, once so, add the soaked rice(discard the water in which you soaked) along with yakhni (+water). Mix gently and taste the salt in the liquid, it should be sharp salty at this stage else adjust it, this makes sure that your rice comes out properly seasoned once cooked.

Cover with a lid and set the rice to cook on medium high heat, once you see that the liquid is bubbling, reduce the heat to the lowest and let cook for 20-25 minutes until all the liquid is absorbed and the rice is soft. Switch off the stove and let the pot sit undisturbed for atlest 10-12 minutes.

Uncover and using a rice spoon or a small plate, fluff up the rice from once side. Yahni pulao is ready.Serve as you wish. Taste amazing next day.

This recipe can be easily doubled. Just adjust the cooking times for both rice and meat in that case.

Enjoy!