Kanda Kachori Explained
Pyaaz Kachori |
Alternate Name: | Kaanda Kachori |
Region: | Jodhpur, Rajasthan |
National Cuisine: | Indian |
Course: | Snack |
Served: | Hot or Warm |
Main Ingredient: | Maida (flour), onions, Besan, Ghee |
Pyaaz Kachori (transl. Onion Kachori) is an Indian crispy, flaky, deep-fried pastry filled with spiced onion stuffing.[1] [2] It is typically served hot with a sweet and spicy tamarind chutney.[3] Originating in the city of Jodhpur, it is now served throughout Rajasthan and rest of India.[4]
Origin
Pyaaz kachori originated in Rajasthan, particularly in Jodhpur.[5]
Preparation
The kachoris are made by first preparing a dough with maida, salt, and ghee, which is then kneaded and left to rest. For the onion filling, onions are sautéed with nigella seeds, fennel seeds, bay leaves, green chillies, and spices, and then mixed with besan. The filling is then stuffed into small circles of the dough, which are deep-fried in oil until crisp and golden brown.[6]
See also
Notes and References
- Book: Kanta, Chander . Healthy and Quick Recipes: Snacks and Main Course Recipes for North Indian Cuisine . 2018-08-30 . Educreation Publishing .
- Book: Beyond Brick and Mortar: Unveiling the Soul of India's Street Food. The Pyaaz Kachori, a delightful fried pastry filled with spiced onion stuffing. 2024-02-23 . Notion Press . 979-8-89277-770-4 .
- Book: Dalal, Tarla . Rajasthani Cookbook . April 2002 . Sanjay & Co . 978-81-86469-66-8 . 2002 . Like all kachoris, they are eaten with a sweet and spicy tamarind chutney..
- Book: Dalal, Tarla . Rajasthani Cookbook . April 2002 . Sanjay & Co . 978-81-86469-66-8 . 2002 . These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan..
- Book: Dalal, Tarla . Rajasthani Cookbook . April 2002 . Sanjay & Co . 978-81-86469-66-8 . 2002 .
- Book: Dalal, Tarla . Rajasthani Cookbook . April 2002 . Sanjay & Co . 978-81-86469-66-8 . 2002.