Pyaaz kachori finds its roots in Jodhpur city of Rajasthan state (India). This is a very popular snack and available in many Rajasthani snack/food joints in India. Steaming hot spicy Pyaaz Kachori, with rounded shape is a burst of flavors. Usually these joints serve these kachoris with khatti-meethi (sweet-sour) chatneys but I am adding a twist and serving them as ”Pyaaz Kachori Chaat”. So go ahead and give your chaat craving taste buds another reason to be delighted. The best thing is that the Ingredients used in the recipe are commonly available in every Indian kitchen and doesn’t need any preparations in advance.

Ingredients:

Ingredients for Dough:

• 1-1/2 Cups- All-purpose flour (Maida)
• 2 tablespoons- Clarified butter (Ghee) or Oil
• 2 teaspoons- Carom seeds (Ajwain)
• 1 teaspoon-Salt or as per taste

Ingredients for Filling and Frying:

• 1 Cup- Chopped onion (kate hue pyaaz)
• 2 tablespoons- Gram flour (Besan)
• 1- Boiled potato small (Ubla hua aalo)
• 2 to 3 – Finely chopped Green chilli (Barik kati hui hari Mirch)
• 2 teaspoons- Ginger paste (Adrak ka paste)
• 1 tablespoon- Fennel seeds (Saunf)
• ½ tablespoon- Coriander seeds (Khada Dhaniya)
• 1 tablespoon- Cumin seeds (Jeera)
• 1 teaspoon- Red Chili powder (Lal Mirch powder)
• 1 teaspoon- Turmeric powder (Haldi powder)
• 1 teaspoon- Coriander powder (Dhaniya powder)
• 2 teaspoons- Dry Mango Powder (Amchoor powder)
• 1/2 teaspoon – Asafoetida (Hing)
• 1 to 2 tea spoons- Sugar (Shakkar)
• ¼ cup- Finely chopped coriander (Barik Kata hua Hara dhaniya)
• Salt as per taste
• Oil for filling and frying.

Ingredients for garnishing:

• 2 tablespoons- yogurt/ Curd (Dahi )
• 2 teaspoons- sugar (Shakkar)
• 1/4 cup- water (Pani)
• Tamarind and date chutney
• Mint-coriander chutney
• Chat Masala
• Nylon sev

Method:

The entire cooking process for Pyaaz Kachori, is divided into following four steps:

1. Dough Preparation:

• Take all-purpose flour, Carom seeds (crushed between palms) and salt (½ teaspoon or as per your taste) in a bowl and mix well.
• Now add ghee in flour and mix with your fingertips until you get crumbling texture.
• Add water in parts and knead a soft dough.
• Let the dough rest while covered for at least 10 to 15 minutes.

2. Filling Preparation:

• Heat a pan and dry roast Cumin seeds, Coriander seeds and fennel seeds . Once roasted, coarsely grind in a grinder and keep the spice mix aside.
• Heat 3 tablespoons of oil in a pan. Add spice mix, asafoetida, ginger paste, chopped green chilies. Roast everything for a minute.
• Add chopped onion and salt in masala mix. Give it a good mix and cook it for 2 to 3 minutes.
• Now add coriander powder, turmeric powder and red chili powder. Mix everything and cook for another minute.
• Now add gram flour, mash boiled potato and sugar in the filling mixture for 2 more minutes, add dry mango powder and sprinkle chopped Coriander, mix and keep it aside to let it cool down.

3. Stuffing and Frying:

• Smooth the dough and divide it into equally small sized balls.
• Take a ball and flatten with your fingertips or roll it into a shape of “Poori” with the help of rolling pin. Keep the edges thin.
• Now place the small amount (approximately a tablespoon or according to the size of your Poori) of stuffing mixture on the flattened dough. Bring the edges of the dough together and join it (Remove or pinch off the excess dough). Press the stuffed Kachori gently with the help of palms.
• Make all the Kachoris as the process mentioned in the previous step. Keep Kachoris covered to avoid getting cracks from being dried.
• Heat oil in a deep pan/Kadhaai for frying. Keep the heat on low. When the oil is hot enough for frying (to check whether the oil is perfectly hot, first drop a pinch of dough).
• Carefully slide the Kachoris one by one into the frying pan. Once the Kachoris start puffing and the color changes to slightly golden from the one side then gently flip them over.
• Fry the Kachoris until they become golden and crispy from both sides. Turn them often and regulate temperature from low to low-medium as required to get even color and crispy texture.
• Take out Kachoris on kitchen towel/absorbent paper to remove excess oil.
• Fry all Kachoris as per the process explained above.

4. Garnishing & Serving:

• Take yogurt in a bowl add 1 to 2 tea spoons of sugar and water. Mix it with the help of whisk into a smooth batter like consistency.
• Take a serving plate/bowl, crack the top of the kachori , now top it with yogurt, tamarind-date chutney, mint-coriander chutney and sev. Sprinkle some chat masala over it and serve hot.

Note: You can also enjoy these Kachoris without toppings as a tea-time snack.

“Indori Patties” is a super delicious and a unique street food from Indore (M.P.) which is known for its richness in food and snack varieties. This dish is so rare that if you are not from Indore or haven’t visited it ever then there is good chance that you haven’t even heard of this dish. Don’t confuse this patties with the usual veg-puffs which are available in most places and called patties because “Indori Patties” is completely different in the way it looks, is made and tastes. If you want to surprise your family and friends with an uncommon but awesome dish, “Indore Patties” could be your to-go recipe. I am sure you would like to add this in your cookbook. Good luck and happy cooking!!

Ingredients:

• 2 – Medium sized boiled Potatoes (Ubale huye Aloo)
• 1 table spoon – Corn flour (Makke ka atta) / all-purpose flour (Maida)
• 1 – Slice of bread
• 3 table spoons – Grated dry coconut/ desiccated coconut powder (Khopre ka Boora)
• 1 table spoon – Roasted peanut powder (Bhuni huyi Moongfali ka powder)
• 1 tea spoon – Ginger and green chilli paste (Adrak aur hari Mirch ka paste)
• 2 tea spoons- Lemon juice (Nimboo ka ras)
• ½ tea spoons- Red chilli powder (Lal Mirch powder)
• 1 table spoon- Chopped Raisins (Barik kati hui kishmish)
• 1 table spoon- Chopped Cashew nuts (Barik kate hue Kaju)
• Salt (as per taste)
• Oil for frying

Method:

The entire cooking process, is divided into following three steps:

1. Patties Dough:

• Take boiled potatoes, remove the skin and mash/grate finely.
• Add corn flour, crumbled bread slice and salt (as per taste) into mashed potatoes and knead into a smooth dough.

Note: You can use 1 tablespoon of breadcrumbs instead of slice of bread if your boiled potatoes are too sticky.

2. Patties Filling:

• Take dry coconut powder in a bowl and add lemon juice, ginger green chilli paste, peanut powder, red chilli powder, cashew nuts, raisins and salt into it and mix all ingredients well.

3. Stuffing and Frying Patties:

• Now take small ball of potato dough, flatten it softly with your fingertips.
• Place coconut mixture in it and enclose all sides and make round ball out of it.
• Repeat this process with remaining mixture.
• Heat oil in a frying pan/kadhaai. Deep fry these balls in batches on low-medium heat until they become golden brown evenly.
• Take out these balls on an absorbent paper/kitchen towel to remove excess oil and serve hot with date-tamarind chutney and green chutney.

Summer is finally over. Hope you had a great vacation and enjoyed some cool summer favorites like our Mango Smoothie and Cranberry-Yogurt Drink. Now that Monsoon is on full swing, it’s the perfect time to enjoy some spicy, crunchy snacks with some hot tea while enjoying the rainy showers. Although “Pakora” is the usual choice for the occasion yet there is always room for new options. And that is what today’s recipe, “Corn Kachori” is all about. It gives you another variety to relish and drench your taste buds with this mouth-watering snack while you watch tiny rain drops dancing on your terrace. You bet, this can’t get any better…so don’t wait and make the best of this beautiful season!!

Ingredients:

• 1 Cup- Corn Kernel (Bhutte ke daane)
• 1 Cup- All-purpose flour (Maida)
• 2 tablespoons- Corn flour (Makke ka atta)
• 2 to 3 – Finely chopped Green chilli (Barik kati hui hari Mirch)
• 2 teaspoons- Ginger paste (Adrak ka paste)
• 1 tablespoon- Fennel seeds (Saunf)
• ½ tablespoon- Coriander seeds (Khada Dhaniya)
• 3 to 4- Whole Cloves (Laung)
• 1 teaspoon- Red Chilli powder (Lal Mirch powder)
• 1 teaspoon- Turmeric powder (Haldi)
• 1 teaspoon- Coriander powder (Dhaniya powder)
• 2 teaspoons- Cumin powder (Jeera powder)
• 1 pinch- Asafoetida (Hing)
• ¼ cup- Finely chopped coriander (Barik Kata hua Hara dhaniya)
• 2 tablespoons- Clarified butter (Ghee)
• Salt as per taste
• Oil for frying

Method:

The entire cooking process for Corn-Kachori, is divided into following three steps:

1. Dough Preparation:

• Take all-purpose flour and salt (½ teaspoon or as per your taste) in a bowl and mix well.
• Now add ghee in flour and mix with your fingertips until you get crumbling texture.
• Add water in parts and knead a soft dough (see Figure-2 for reference).
• Let the dough rest while covered for at least 10 to 15 minutes.

2. Filling Preparation:

Figure-3 : Filling preparation for stuffing

• Take corn kernel in a grinding jar and add little water if needed. Coarsely grind it and keep it aside.
• Heat a pan and dry roast Coriander seeds and whole cloves. Once roasted, crush them either with rolling pin or mortar and pestle (Khal-Batta).
• Heat 3 tablespoons of oil in a pan. Add asafoetida, ginger paste, chopped green chillies, turmeric powder, fennel seeds, corn flour and crushed Coriander seeds and cloves. Roast everything for a minute.
• Add ground corn in masala mix. Give it a good mix and cook it for 2 minutes.
• Now add coriander powder, cumin powder and red chilli powder. Mix everything and cook for another minute. Sprinkle chopped Coriander, mix and keep it aside to let it cool down (see Figure-3 for reference).

3. Stuffing and Frying:

Figure-4 : Stuffing and Frying the Corn-Kachoris

• Smooth the dough and divide it into equally small sized balls.
• Take a ball and flatten with your fingertips or roll it into a shape of “Poori” with the help of rolling pin. Keep the edges thin.
• Now place the small amount (approximately a tablespoon or according to the size of your Poori) of stuffing mixture on the flattened dough. Bring the edges of the dough together and join it (Remove or pinch off the excess dough). Press the stuffed Kachori gently with the help of palms.
• Make all the Kachoris as the process mentioned in the previous step. Keep Kachoris covered to avoid getting cracks from being dried.
• Heat oil in a deep pan/Kadhaai for frying. Keep the heat on low. When the oil is hot enough for frying (to check whether the oil is perfectly hot, first drop a pinch of dough).
• Carefully slide the Kachoris one by one into the frying pan. Once the Kachoris start puffing and the colour changes to slightly golden from the one side then gently flip them over.
• Fry the Kachoris until they become golden and crispy from both sides. Turn them often and regulate temperature from low to low-medium as required to get even colour and crispy texture.
• Take out Kachoris on kitchen towel/absorbent paper to remove excess oil.
• Fry all Kachoris as per the process explained above (see Figure-4 for reference).
• Serve hot Kachoris with any chutney/ sauce of your choice. It’s goes perfect with hot tea especially in the rainy season.