Indian food encompasses a wide variety of regional cuisines native to India. This month International Food Challenge is exploring Rajasathani cuisine. The style of cooking in this arid region is influenced by the availability of ingredients and food that could last for several days. Because water is at a premium, food is generally cooked in milk or ghee, making it quite rich. Manjula of Desi Fiesta, host for this month, has shared some wonderful recipes from the Marwari region of Rajasthan.
Out of the different food platters, I chose to make a kachori and halwa. Pyaaz ki kachori is a famous Rajasthani kachori, probably originated in Jodhpur. Steaming hot onion kachori are very popular in 'namkeen' shops in Rajasthan. The lightly caramelized onion with Indian spices bring the taste of kachori to another level. Usually kachoris are served with coriander-mint chutney and dates-tamarind chutney. I enjoyed these delicious kachoris with green chutney.
ONION KACHORI / PYAAZ KI KACHORI RECIPE
Yields 10-12 kachori
For the dough:
2 cup plain flour / maida
3 tbsp oil
Salt to taste
For the filling:
1 large onion, finely chopped
1 tsp cumin seeds / jeera
½ tsp fennel seeds / saunf / sombu
¼ tsp turmeric powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp red chilly powder
2 tbsp chopped coriander leaves
1 tbsp oil
Salt to taste
Oil to deep fry
To make the dough:
1. Combine maida, oil and salt in a bowl. Add enough water and knead to a semi-soft dough.
2. Knead the dough for 5-7 minutes to a smooth and pliable dough.
3. Keep covered with a wet muslin cloth for 15-20 minutes.
To make the filling:
1. Heat oil in a pan. Add cumin and fennel seeds. When it splutters, add onion. Fry till it becomes soft and translucent.
2. Add turmeric powder, cumin powder, coriander powder, red chilly powder, salt and mix well. Saute for 1-2 minutes.
3. Remove from heat and add coriander leaves. Allow to cool completely.
To make the kachori:
1. Divide the dough into equal portions. Take one portion and roll out into a small circle.
2. Place 2 tsp of the filling in the middle. Bring the edges together and seal the filling. Pinch off the excess dough.
3. Gently roll them out into a circle ensuring that filling does not spill out. You can also gently flatten with hands.
4. Prepare the remaining kachoris in the same way and keep it covered. Meanwhile heat oil for deep frying. Oil should be not be too hot, just medium hot.
5. Deep fry the kachoris over a low flame for about 10-15 minutes or until it turns golden brown on both sides. Store in an air tight container.
1. Keep the dough covered to avoid drying out.
2. Once the oil is hot, keep the flame low always. Cooking in low flame ensures kachoris are well cooked inside too.