How To Give Pyaaz Kachori A

Khapli Atta

Twist For A Guilt-Free Treat

Kachori is a Rajasthani speciality, typically stuffed with fillings like potato and dal, but this time it's onion. It is also known as khasta kachori, as this delight is both flaky and crispy. These kachoris are packed with the bold flavours of a spicy onion mixture. The subtle sweetness of caramelised onions harmonises with the warmth of spices, creating a taste sensation that is both comforting and indulgent.

This pyaaz kachori recipe uses premium Aashirvaad Chakki Khapli Atta, made from khapli wheat, which is easy to digest thanks to its rich fibre content. Not only that, but the resulting kachoris are also rich in protein and packed with essential micronutrients like vitamin B1 and iron. This khapli flour has a lower gluten content compared to maida flour, making it more tolerable for some individuals with gluten sensitivity.

Here is the list of ingredients that are required when you are making khapli wheat pyaaz kachori:

For Dough

• Aashirvaad Chakki Khapli Atta: 1 cup

• Ghee - 2 tbsp

• Carom seeds (ajwain) - 1/4 tsp

• Salt - 1/4 tsp

• Chilled water - 1/3 cup

• Oil: for frying

For Filling

• Onions (medium, finely chopped) - 2

• Boiled potatoes, mashed - 2 medium

• Besan (gram flour) - 2 tbsp

• Oil - 1 tbsp

• Fennel seeds, crushed - 1 tsp

• Coriander seeds, crushed - 1 tsp

• Cumin seeds - 1/2 tsp

• Grated ginger - 1/2 tsp

• Green chilli, finely chopped - 1

• Red chilli powder - 1/2 tsp

• Turmeric powder - 1/4 tsp

• Dry mango powder (amchur) - 1/2 tsp

• Hing (asafoetida) - 1 pinch

• Salt - 1/2 tsp

Khapli atta requires specific techniques to achieve perfect flakiness, and it all starts with a perfect dough. So, first, in a large bowl, add khapli atta, carom seeds and salt, and mix well. Then add the ghee to the flour mix and rub it between your fingers until it resembles breadcrumbs. Take a mayo test by pressing a handful of the mixture in your palm. If it holds the shape of your fist, you are ready to knead the dough. Then, use cold water little by little, and knead the dough until it is smooth and pliable. Once the dough is prepared, let it rest for 30 minutes so the gluten relaxes, making it easier to roll.

In a pan, dry-roast besan flour until aromatic, then set aside. To prepare the filling, heat the oil in the pan, then add asafoetida, cumin seeds, crushed coriander seeds, and crushed fennel seeds. When the seeds start crackling, add grated ginger, green chilli and finely chopped onions, and sauté till light pink. Add the aromatic spices, such as red chilli powder, dry mango powder, turmeric powder, and salt. At last, add the roasted chickpea flour and mashed potatoes. Mix well and sauté for a minute. Once done, leave the filling to cool.

Take the kneaded dough and divide it into small, equal-sized portions. Flatten it with your fingers into a disc, then place a small amount of spiced onion filling in the centre. Seal and flatten the kachoris using your palm again. Use a rolling pin gently, and repeat the process for as many kachoris as you want to prepare. Khapli atta dough requires gentle rolling and stuffing, so it is essential to do so carefully.

In a deep-frying kadai, heat oil to 160 degrees Celsius. Start the process by sliding 3-4 kachoris at a time and letting them fry for 12-15 minutes on medium-low heat. Do not overcrowd the kadai, as it can lead to uneven frying of the kachoris. Fry them in batches, one by one, till they turn golden brown on all sides. Once done, remove them from the oil and let them drain on a kitchen towel to remove excess oil.

Kachori is a famous street snack, especially popular in North Indian states. Each state has its own way to serve this flaky kachori. For example, in Delhi, it is served with spicy aloo ki sabzi. On the other hand, in Rajasthan, these kachoris are served with a special, simple kadhi, quite different from the Punjabi kadhi served in other North Indian states such as U.P., Punjab, and Haryana. Additionally, the hot, piping-hot kachoris are topped with tangy tamarind and spicy green chutney, making for a lip-smacking, tantalising treat.