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The origin of kachori goes back to the popular royal state of India, Rajasthan. The contrasting crispy texture of the outer layer with the nutty and grainy filling makes it a very popular dish. Even though in modern times there are a variety of snacks available to go with tea. In some states, priority is always given to kachoris. If you think kachori is only one type of dish, then you have to explore the variety of kachori that India has to offer.
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One of the most cherished variations of kachori is the Pyaaz Kachori, renowned for its filling primarily composed of caramelized onions. This variant hails from the streets of Rajasthan, where it is a staple snack enjoyed with tamarind chutney or spicy green chutney. The process of making Pyaaz Kachori involves skillfully blending the sweetness of onions with a medley of spices, encasing it in a crispy exterior that offers a delightful crunch with every bite.
Perfect Dough
Incorporate ghee or oil until the mixture resembles breadcrumbs, ensuring a flaky texture. Gradually add water, kneading gently to form a soft, smooth dough. Allow it to rest for 30 minutes, ensuring it becomes pliable and easy to roll out. The well-rested dough ensures crisp, golden kachoris that puff up beautifully during frying. This attention to dough preparation is crucial for achieving authentic, delicious Pyaaz Kachori at home.
Making Stuffing
To perfect your Pyaaz Kachori stuffing, focus on the quality and balance of ingredients. Start with finely chopped onions, sautéed until golden brown. Add a blend of aromatic spices: cumin seeds, fennel seeds, coriander powder, garam masala, and a pinch of asafoetida. Incorporate gram flour (besan) to bind the mixture and enhance the texture. Adjust salt and add a hint of sugar for a balanced flavor profile. Finish with fresh coriander leaves and green chilies for a touch of heat and freshness.
Shaping and Sealing
Begin by rolling out the dough into small, even discs. Place the spicy onion filling in the center, ensuring not to overfill. Gather the edges of the dough, bringing them together at the top, and twist to seal securely, creating a smooth, round ball. Press gently to flatten slightly, ensuring an even thickness. Proper sealing is key to prevent filling from leaking during frying.
Frying Temperature
Heat the oil to medium-high heat, around 350-360°F (175-180°C), ensuring it's hot enough to achieve a crisp, golden crust without burning the kachoris. Maintain this temperature consistently throughout frying to ensure even cooking and a crunchy texture. Too low a temperature risks absorbing excess oil, while too high can brown the crust too quickly before the interior cooks through.
Remove Excess Oil
After the kachoris turn golden brown and crispy, carefully lift them out of the oil using a slotted spoon. Place them on paper towels or a wire rack to drain excess oil thoroughly. Gently blot the surface with another paper towel if needed to absorb any remaining oil. This step not only enhances the texture by keeping the kachoris crispy but also ensures they aren't overly greasy.
