Kanda Kachori or Pyaaz Kachori (
transl. Onion Kachori) is an Indian crispy, flaky, deep-fried pastry filled with spiced
onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie ...
stuffing. It is typically served hot with a sweet and spicy
tamarind chutney
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (''sooth'') and tamarind (or ''imli'') paste, hence the name. The chutney is brownish-red in colour.
Modern sooth is often made with dates. However, so ...
. Originating in the city of
Jodhpur
Jodhpur () is the second-largest city of the north-western Indian state of Rajasthan, after its capital Jaipur. As of 2023, the city has a population of 1.83 million. It serves as the administrative headquarters of the Jodhpur district and ...
, it is now served throughout
Rajasthan
Rajasthan (; Literal translation, lit. 'Land of Kings') is a States and union territories of India, state in northwestern India. It covers or 10.4 per cent of India's total geographical area. It is the List of states and union territories of ...
and rest of India.
Origin
Pyaaz kachori originated in
Rajasthan
Rajasthan (; Literal translation, lit. 'Land of Kings') is a States and union territories of India, state in northwestern India. It covers or 10.4 per cent of India's total geographical area. It is the List of states and union territories of ...
, particularly in
Jodhpur
Jodhpur () is the second-largest city of the north-western Indian state of Rajasthan, after its capital Jaipur. As of 2023, the city has a population of 1.83 million. It serves as the administrative headquarters of the Jodhpur district and ...
.
Preparation
The kachoris are made by first preparing a dough with
maida, salt, and
ghee
Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals.
Description
Ghee is typically prepared by ...
, 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
Besan or gram flour is a pulse (legume), pulse flour made from chana dal or chickpea flour (split Bengal gram) or brown/Chickpea#Desi chana, ''kaala chana'', a chickpea. It is a staple ingredient in the cuisines of the Indian subcontinent, inclu ...
. The filling is then stuffed into small circles of the dough, which are deep-fried in oil until crisp and golden brown.
Gallery
File:Jodhpuri Kanda(Pyaaz) Kachori.jpg, Pyaaz Kachori
File:Jodhpuri Kanda(Pyaaz) Kachori with tamarind chutney.jpg, Pyaaz Kachori with tamarind chutney
Saunth (or sooth), is a sweet chutney used in Indian chaats. It is made from dried ginger (''sooth'') and tamarind (or ''imli'') paste, hence the name. The chutney is brownish-red in colour.
Modern sooth is often made with dates. However, so ...
File:Jodhpuri Kanda(Pyaaz) Kachori inside stuffing.jpg, Spiced onions filling of Pyaaz Kachori
See also
*
Kachori
Kachori () is a deep-fried, spicy, stuffed pastry originating from the Marwar region of Rajasthan, India. It is made of maida filled with a stuffing of baked mixture of moong dal or onions (usually, depends on the variation), besan, coria ...
*
Rajasthani cuisine
.
Rajwaadi culinary tradition
Rajasthan is known for its Royal ''Rajwaadi cuisine'' (also known as ''Raajsi cuisine'') which emanated from the culinary traditions of Royal courts and temples.
The ''Rajwaadi cuisine'' is characteri ...
References
{{reflist
Rajasthani cuisine
Indian snack foods
Indian cuisine
Vegetarian dishes of India
Indian fast food
North Indian cuisine
Desi culture
Stuffed dishes
Jodhpur