Aloo pyaz Kachori – this is THE most famous snack in Jaipur other than Paush Bada. There are many sweet shops that sell aloo pyaz kachori and these are always in demand. whether you are expecting guests, you want a lip smacking yummy breakfast, for tea time indulging these are the solution to all of these and more 😉
These are the first choice for Sunday breakfast of most of the Jaipurites.
I have used half plain flour half wheat flour for this recipe. you can use full plain flour also if you like. Also in the market, they use more onion I have used potato and onion both according to our taste. If you want to use onion only then you will have to use some binder with it like roasted gram flour or just one potato to hold the filling together. These are quite spicy but we have cut down a little on that also.
How to make Aloo Pyaz kachori
Preparation time: 10 minutes
Cooking time: 3-4 minutes potato mixture + 20 minutes for frying
makes around 8-10
For the dough
1 cup whole wheat flour
1 cup plain flour
1/4 cup oil/ghee
salt to taste
For the potato filling
3 onions finely chopped
4 potatoes boiled
1 tbsp oil
1 green chili finely chopped
2 tsp fennel seeds (saunf)
1 tsp nigella seeds (kalonji)
1 tsp red chili powder
½ tsp garam masala
½ tsp mint leaves powder
1 tsp dry mango powder ( amchoor)
2 tbsp chopped coriander leaves
salt to taste
oil for deep frying
To make Aloo Pyaz Kachori
let’s make the dough first.
Take a wide deep utensil. Add both the flours and salt and mix it. Make a well in the center and pour oil/ghee in it. Mix the oil with flour and rub with your hands softly so that oil is uniformly mixed with flour. Using as little water as you can make a dough. The dough should not be as hard as that for poori or as soft as that for roti.
Cover the dough and keep aside for 15 minutes. We can prepare aloo pyaz mixture in that time.
Peel and roughly mash the potatoes.
In a pan heat oil. When it’s hot add fennel seeds and nigella seeds. Sauté chopped onions and green chilies. Add all the spices, salt, and potato. After cooking for a minute switch off the flame. Give everything a good mix. Add chopped coriander leaves.
check the taste and add anything if required.
Take a lemon sized ball of dough. Roll out the dough. Keep a big spoonful of potato-onion mixture in center.
Fold the dough and roll out again to the desired size. These kachoris are not rolled out thin as the potato-onion mixture will come out.
Axat took the responsibility of frying while I clicked pics for the blog post. My elder son also took the process photos while I was making the kachori. Aren’t they the sweetest 🙂
Deep fry till brown on both sides. when you drop the kachori in hot oil wait for it to puff up and then turn it over. change the flame to medium-low otherwise, it will not cook properly from inside.
Drain on a paper/kitchen towel to remove excess oil.
Serve hot with imli chutney, mint chutney and a steaming cup of hot tea 🙂