Today we are journeying to the ancient princely state of Rajasthan to savor some royal cuisine. What is really remarkable about Rajasthani food is that people from this region have invented so many rich and
tasty recipes that are enjoyed all over India. This is, in spite of the fact that the geographical conditions of this region are rough and ingredients are hard to source.
Water is scarce in Rajasthan. So, the food is prepared mostly using milk or pure ghee (clarified butter).
A distinct feature of this cuisine is that it is really rich. It also produces a delicious aroma that will get the juices flowing.
Rajasthani cuisine is much loved for its array of meat dishes that formed the staple diet of the warfare-oriented Rajput aristocracy. However, the vegetarian fare is equally delectable. A typical one is pyaaz ki kachori. This is a light and crunchy kachori that is stuffed with a lovely mixture of onion, chili and amchur (dried and powdered unripe mango).
- For the dough
- 2 cups flour
- 50 ml melted ghee
- 50 ml yoghurt
- ½ tsp salt
For the onion filling:
- 2 tbsp oil
- 1 tsp onion seeds
- 1 tsp fennel seeds
- 1 tsp chopped green chilies
- 400 g onions, finely chopped
- 100 g gram flour (besan)
- 2 tsp coriander powder
- 2 tsp chili powder
- 1 tsp garam masala powder
- salt, to taste
- 1½ tsp raw mango powder
- 3 tbsp chopped coriander leaves
- 300 ml oil
To make the dough
1. Combine all the ingredients in a bowl, and knead into semi-soft dough, using water. Knead well for seven minutes.
2. Divide the dough into 12 portions and cover with a wet muslin cloth.
To make the onion filling
3. Heat oil in a pan and add the onion seeds, fennel seeds, green chilies and onions. Sauté till the onions turn light brown.
4. Add the gram flour, coriander powder, chili powder, garam masala powder and salt, and sauté for two to three minutes.
5. Add the mango powder and chopped coriander leaves. Mix well. Allow the mixture to cool, before dividing into 12 portions.
To make the kachoris
6. Roll out each portion of the dough into circles two inches in diameter. Place portions of the onion filling in the centers. Stretch the dough over the filling, and seal by dabbing with water.
7. Roll each filled kachori into a round shape.
8. Deep-fry on low heat, till kachoris turn golden brown and puff up like puris.
Serve it with a side helping of hari chutney or tangy tamarind chutney.