Pyaz ki Kachodi

8:24 PM

Continuing my exploration into regional cuisine comes this dish from Rajastan “ Pyaaz Ki Kachodi” or Onion Kachodis, which is surely going to take you in a journey to the ancient princely state of Rajasthan to savor this cuisine. Rajasthani food, like cuisines world over, is strongly influenced by the local terrain .What is really remarkable about Rajasthani food is that people from this region have invented so many rich and tasty recipes that are enjoyed all over India. This is, in spite of the fact that the geographical conditions of this region are rough and ingredients are hard to source.Water is scarce in Rajasthan. So, the food is prepared mostly using milk or pure ghee.A distinct feature of this cuisine is that it is really rich and produces a delicious aroma. The use of lentils and legumes, mainly Jowar, Bajra and Gram Flour in their food keeps the nutritional value very high. Once cooked, most of the traditional Rajasthani vegetables can be eaten over days and don't need refrigeration. Rajasthani cuisine is much loved for its array of meat dishes,however, the vegetarian fare is equally delectable.

Kachodi is a spicy snack popular in various parts of India including UP, Rajastan, Delhi, Maharastra, MP, Gujrat, West Bengal, Odisha. Kachodi are often served with a chutney, often made from tamarind, mint, or coriander. Another variant is fried and stuffed with pulses (urad and moong especially) and it is generally found in Kutch region in Gujarat. A Kachodi stuffed with peas is a delicacy in Bengal.

A typical one is pyaaz ki Kachodi . This is a light and crunchy Kachodi that is stuffed with a lovely mixture of onion, chili and amchur (dried and powdered unripe mango).

Pyaj Kachodi or (Onion Kachodi) is a Rajastani dish, which is a fried pastry filled with spicy onion filling. It is one of the famous spicy snack food from Jodhpur and vicinity. Today it has become local snack dish of several regions of Indian Subcontinent. Its not only famous among Jodhpur people but appeal to the palate of the tourists. A visit to Rajasthan would be wasted without a bite of its spicy Pyaz ki Kachodi. .

PYAZ KI KACHODI

Ingredients:

For the Dough
1 and 1/2 cups Maida(All flour flour)

3 tbsp refined sunflower Oil

Salt to taste

Water as needed

For the Filling

Ingredients for filling

8 to 10 medium onion finely chopped

2 tbsp Besan

4 Green Chillies finely chopped

1/2 tsp Turmeric Powder

1/2 tsp Red Chilli Powder

1 tsp Coriander Powder

1/2 tsp Cumin Powder

1 tsp Fennel Seeds

1/2 tsp Cumin Seeds

1/2 tsp Amchur powder

1 tsp garam masala powder

2 tbsp Coriander Leaves, finely chopped

1 tsp sugar

Salt to taste

Oil

Method:

Mix the flour and salt in bowl .Add oil and combine well to get a breadcrumb like texture.Add water slowly and knead well to make smooth and firm dough. Cover the dough and set aside for 30 minutes.

The dough and the filling

To prepare the stuffing, heat 2 tablespoons of oil in a pan. Add the cumin seeds and fennel seeds, once they crackle, add the green chilies and saute for a few seconds. Add the finely chopped onion and fry till you have a light golden color. Then add the coriander powder, cumin powder, salt, red chilli powder, turmeric powder, amchur powder, garam masala , besan and fry for 2 - 3 minutes till every things binds together nicely. Add coriander leaves and mix well. Keep aside to cool completely.

Filling made of Onions

Take out the dough and knead once again for 2 to 3 minutes. Divide the entire dough into 10 equal balls. Roll each portion of the dough into a small circle with a rolling pin. Place a spoon of the onion stuffing in the middle of the circle. Bring all the edges together and seal it well. You can add a little water on the edges to seal also. Flatten very gently. Repeat the process for rest of the balls and keep aside.

Heat oil until hot and make sure the oil is not too hot, drop the kachodis one at a time. Reduce the flame to low and fry till they become golden brown and crisp. The entire process of frying one batch of kachodis have taken 20 to 25 minutes , Cooking on slow heat allows the kachodis to cook well from the inside and crisp outside.

Drain them paper towels and serve hot with chutney, tomato sauce or curry of your choice. I have served it with white peas curry or fondly called GHUGUNI in Odia.