Khasta Aloo Pyaaz ki Kachori | Onion-Potato Stuffed Savory Fried Discs

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A spicy and "chatpata" Rajasthani flavor seems to be up on my mind this week; I first started off with the popular curry recipe of "Govind Gatta Curry" and am now here again with yet another super-duper snack/breakfast delight from the Royal State of Maharajas, the crispy, flaky and ever so delicious, "Aloo Pyaaz ki Kachori". Bursting with tongue tickling flavors, I first had a tryst with these kachoris at a local street food stall during my visit to Jaipur. A subtle sweetness of caramelized onions, a rustic aroma of fennel, coriander and nigella, and the crisp flakiness of the crust instantly took me in its gastronomic awe. Since then, these have become my ultimate favorite when it comes to savoring kachoris. Whether you are looking for a special breakfast option or a high-tea evening snack, needless to say, they make for a perfect lip-smacking treat and are sure to leave you asking for more. Let's get started with the recipe.         

Khasta Aloo Pyaaz ki Kachori

Ingredients

For dough

Maida (All purpose flour) - 2 cups
Oil - 5 tbsp + for frying
Salt - 1 tsp
Ajwain (carom seeds) - 2 to 3 tsp
Lukewarm water - to knead the dough (about 1/2 cup)

For filling

Boiled and roughly mashed potatoes - 1
Onion (thinly sliced) - 2, medium sized
Green chilies (finely chopped) - 2 to 3
Ginger (finely chopped) - 2 tsp
Cumin seeds - 2 tsp
Methi (fenugreek) seeds - 1 tsp
Saunf (aniseed) - 2 tsp
Kalonji (onion seeds) - 1 tsp
Dhaniya (coriander seeds, coarsely crushed) - 2 tsp
Roasted gram flour - 2 tsp
Salt - as per taste
Hing (asafoetida) - a pinch
Red chili powder - 2 tsp
Coriander powder - 1 tsp
Roasted cumin powder - 1 tsp
Garam masala powder - 1 tsp
Amchoor/anardana powder - 2 tsp
Chopped coriander - a handful
Oil - 1 tbsp

Khasta Aloo Pyaaz ki Kachori

Khasta Aloo Pyaaz ki Kachori

Method

1. First prepare the kachori dough; in a bowl, mix in the flour, salt, 5 tbsp oil and ajwain. Rub the flour with your hands until the flour attains a bread crumb like texture. Next, knead a soft yet firm dough using a little lukewarm water at a time.
2. Cover the dough with a damp cloth and set aside to rest for 30 minutes.
3. In the meantime, let's prepare the filling; in a wok heat oil and add in cumin seeds, methi seeds, crushed dhaniya seeds, kalonji and saunf. Once the seeds crackle, add chopped ginger and green chilies. Saute for 2 to 3 minutes after which add sliced onions.
4. Saute onions until they turn translucent. Add in asafoetida along with other spice powders and gram flour. Saute for 2 to 3 minutes.
5. Next add the boiled potatoes and mix in well. Let cook the aloo-pyaaz mixture for 5 minutes then switch off the flame. Mix in chopped coriander and allow the mixture to cool down.
6. Once the dough is rested and filling is cooled down, prepare the kachoris.
7. Pinch out lemon sized balls from the dough and roll them into 2" to 3" diameter discs.
8. Place a tbsp of filling in the center of the disc. Gather the sides of the disc and again seal into a ball. Flatten the ball/kachori a little between your palms. Do the same for all kachoris. Ensure that while flattening, filling does not spill out.
9. Next, heat oil for deep frying in a wok on a very low flame. Add the shaped kachoris in the luke warm oil in batches depending on the size of your wok. Fry these kachoris on a very low flame. This helps them cook nicely from inside and also to attain a khasta or flaky texture. A batch of kachoris would take somewhere between 15-20 minutes to cook thoroughly. Once the kachoris turn golden brown, dish them out on a paper towel.
10. These kachoris go very well with coriander and tamarind-dates chutney. Serve them hot along with a cup of tea.

Khasta Aloo Pyaaz ki Kachori

Khasta Aloo Pyaaz ki Kachori

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- Anshu

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