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Khapli Wheat

Flour For Khasta Pyaaz Kachori That Satisfies Every Craving

Pyaaz kachori is a famous snack or breakfast treat from the state of Rajasthan in India. Kachoris are deep-fried, handmade pastries filled with a spicy mix of potato, onion, and aromatic spices. Here, the word khasta refers to a flaky and crispy texture that contrasts with the bold flavours of the pyaaz stuffing. If you are craving that comforting, indulgent and sensational taste that comes when the sweetness of caramelised onion harmonises with the warmth of spices, this guide is for you.

 

Below is a detailed list of items you'll need when you crave khasta khapli wheat pyaaz kachori.

For Stuffing

Mashed Boiled Potatoes:

2 medium

Besan: 2 tbsp

Oil: 1 tbsp

Crushed Fennel Seeds: 1 tsp

Crushed Coriander Seeds: 1 tsp

Jeera: 1/2 tsp

Grated Ginger: 1/2 tsp

Finely Chopped Green Chilli: 1

Red Chilli Powder: 1/2 tsp

Turmeric Powder: 1/4 tsp

Amchur Powder: 1/2 tsp

Hing: 1 pinch

Salt: 1/2 tsp

For Dough:

Aashirvaad Chakki Khapli Atta: 1 cup

Ghee: 2 tbsp

Ajwain Seeds: 1/4 tsp

Salt: 1/4 tsp

Chilled Water: 1/3 cup

Oil: to fry

A khasta kachori from khapli wheat flour is only achieved when you knead a perfect dough that can hold the filling properly. For the dough, take a large bowl and add khapli wheat flour, ajwain seeds, and salt, and mix well. Then add the ghee to the flour mix and rub it between your fingers until it resembles breadcrumbs. Try making a ball by pressing a handful of the mixture in your palm. Check whether it holds the shape of your fist; if it does, proceed to knead the dough. Now, gradually knead the dough with cold water until it is pliable and smooth. After that, rest the dough for half an hour to relax the gluten and make it easier to roll.

 

Take a wok or pan and 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. Lastly, add the roasted chickpea flour and mashed potatoes. Mix well and sauté for a minute. Once done, leave the filling to cool.

 

Divide the kneaded dough into small, equal-sized portions. Then flatten each portion with your fingers into a disc. Now, use a spoon and place a small amount of spiced onion filling in the centre. Lightly seal and flatten the kachoris using your palm again. Using the kitchen staple rolling pin, gently roll the kachoris, then repeat the process for as many as you want to make. Always remember that this khapli wheat flour needs gentle stuffing and rolling for perfect results.

 

Heat oil in a deep-frying kadai to 160 degrees Celsius. Then slide 3-4 kachoris at a time and let them fry for 15 minutes on medium-low heat. Avoid overcrowding the kadai with too many kachoris, as it can lead to uneven frying. Always make sure to fry them in batches, one by one, till they turn golden brown on all sides. After frying, remove them from the oil and let them drain on a kitchen towel to remove excess oil.

 

Pair the khasta pyaaz kachoris the same way they are done in North Indian states. Every state has its own way to serve these kachoris. In Rajasthan, these kachoris are accompanied by a simple and special kadhi, quite different from the Punjabi kadhi served in Indian states such as Haryana, Punjab, and UP. On the other hand, in Delhi, they are served with savoury aloo ki sabzi. Moreover, they are often topped with spicy green chutney and tangy tamarind chutney.

 

These khasta pyaaz kachoris are made from Aashirvaad Chakki Khapli Atta, a premium flour derived from 100 per cent pure ancient grain known as khapli wheat. When a batch of kachoris is made with this flour, the final creation is rich in essential micronutrients like vitamin B1 and iron, and also in protein. Moreover, khapli wheat flour lends a nutty and earthy flavour without compromising its authentic texture, rich flavour, and affordability, which makes it a crowd favourite.