Kanda Kachori
 Kanda Kachori with mint & green chilli chutney | |
| Alternative names | Pyaaz Kachori |
|---|---|
| Course | Snack |
| Place of origin |  India |
| Region or state | Rajasthan |
| Serving temperature | Hot or Warm |
| Main ingredients | Maida (flour), onions, Besan, Ghee |
Kanda Kachori (Rajasthani: कांदा कचौरी) or Pyaaz Kachori (lit. "Onion Kachori") is a 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, pyaaz kachori is now enjoyed throughout Rajasthan and North India.[4]
Origin
[edit]Pyaaz kachori originated in Rajasthan, particularly in Jodhpur.[5]
Preparation
[edit]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]
Gallery
[edit]-
Pyaaz Kachori -
Pyaaz Kachori with tamarind chutney -
Spiced onions filling of Pyaaz Kachori
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_Kachori_with_tamarind_chutney.jpg)
_Kachori_inside_stuffing.jpg)
See also
[edit]References
[edit]- ^ Kanta, Chander (30 August 2018). Healthy and Quick Recipes: Snacks and Main Course Recipes for North Indian Cuisine. Educreation Publishing.
- ^ Limited, Foodity (P) (23 February 2024). Beyond Brick and Mortar: Unveiling the Soul of India's Street Food. Notion Press. ISBN 979-8-89277-770-4.
The Pyaaz Kachori , a delightful fried pastry filled with spiced onion stuffing
{{cite book}}:|last=has generic name (help) - ^ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN 978-81-86469-66-8.
Like all kachoris, they are eaten with a sweet and spicy tamarind chutney.
- ^ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN 978-81-86469-66-8.
These kachoris probably originated in Jodhpur but are today popular throughout Rajasthan.
- ^ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN 978-81-86469-66-8.
- ^ Dalal, Tarla (April 2002). Rajasthani Cookbook. Sanjay & Co (published 2002). ISBN 978-81-86469-66-8.