Rajasthan — the Rajwadi (Royal) land of the Rajputs is a vibrant Indian state with a glorious history, remarkable architecture, widespread dessert and an extensive variety of food. Rajasthan is indeed a food paradise that has been shaped by the climatic conditions of the state. The unavailability of fresh fruits and vegetables along with a war-like lifestyle has a deep effect on its cooking style. Let’s explore the wide variety of delectable dishes that range from licking spicy food to refreshing drinks and sweet snacks to know more about its culinary heritage.
Also try: Indian Food Recipes: Ghewar
Pyaz ki Kachori
Kachori enjoys immense popularity but the Jodhpuri Pyaz ki Kachori remains distinct because of its unique stuffing and flaky texture. The crispy deep-fried popular Rajasthani snack is stuffed with spicy and aromatic onion filling and is served along with spicy green chutney and sweet tamarind chutney.
(Serving for 4 to 5 people)
Flour: 2 cups
Ghee: ¼ cup
Salt to taste
For the stuffing
Onion: 2 cups finely chopped
Fennel seed: 2 tsp
Kalonji: 1 tsp
Green chilli: 3 to 4 finely chopped
Bay leaf: 1
Besan: 2 tsp
Garam masala powder : 1 tsp
Red chilli powder: 2 tsp
Chopped coriander leaves: 2 tsp
Oil for frying
Combine flour, salt, ghee and water together to knead a semi-soft dough. Cover with wet muslin cloth and let it rest.
In the meantime heat a tsp of oil and add the fennel seed, kalonji, green chilli, bay leaf and sliced onion. Saute on a medium flame for about five to six minutes.
To this add the besan, red chilli powder, garam masala powder and salt and stir them all for a couple of minutes.
Let it cool. Discard the bay leaf and sprinkle the chopped coriander.
Divide the dough into equal-sized balls.
Roll it a bit and place a portion of the stuffing in the centre.
Bring together all the sides and seal it. Now gently roll into small-sized puris.
Heat oil in a thick bottom kadai. Gently slide the kachori and reduce the flame. Fry on medium heat for about ten to twelve minutes flipping occasionally until crispy and golden brown.
Serve it hot with the chutney of your choice.