Jaipur Ki Khaas Khasta Pyaz Ki Kachori – Alu ki Tari Wali Sabji Ke Sath

Jaipur, the capital and pink city of Rajasthan, the city of Rajputs, the city of vibrant colors, the city of forts and city of temples and gardens is not only culturally rich but the people of the city are equally vibrant and colorful. Though, Dal Baati Churma comes first in the list of Rajasthani Cuisine, there are other times like Kachori, Gatte Ka Pulao, Mirchi Bhajia, Kadhi, Jaisalmer Ke Chane and many more which  hold high stature and are loved by many.. 

“Agar Jaipur Gaye Aur Rawat ki Kachori Nahi Khayi to Kya Kiya “ (If you go to Jaipur and don’t eat Rawat’s Savory Pastry filled with Spiced Onions, then you didn’t really visit the city) . But, if you have had the chance to taste it then you would know what it is and why people crave so much for it. A very delicate snack item which gets bad if not consumed within 12 to 14 hours of preparation and is usually served with rush in to have a quick snack before they continue with their itinerary.

I was introduced to this by one of my colleague from a previous organization where I worked . She  happened to be a localite and would get this for the team every time she came back from home after spending a long  vacation. Now, that we both have changed organization and she has moved to a different city, having the authentic Pyaz Ki Kachori  from Rawat is impossible sitting at Pune. 

That is the reason I desperately set out to recreate the popular Jaipur specialty at home. It is a lengthy process and I had to experiment it multiple times to get it right. Now, I don’t claim it is the authentic recipe nor I claim it has exactly the same taste. However, I can claim it is very very close to what I used to have and be prepared easily at home.

What You Need for the easy potato curry
2 tbsp mustard oil
5 to 6 medium size potato cut roughly into 4 with skin on
2 onions cut into julians
1 tsp roughly chopped ginger
1 tsp roughly chopped garlic
2 green chili roughly chopped
½ tsp each of fennel seeds, cumin seeds, mustard seeds and onion seeds
1 tsp turmeric powder
1 tsp red chili powder
Salt to taste
1 tbsp gud
Cilantro chopped for garnishing
Heat oil till smoking point in a kadai
Add all the seeds and let it crackle.

Steps to Make Rustic Style Potato Curry:

Add ginger and garlic and cook till it turns brown.
Add onions and cook till it turns dark pink.
Add potatoes, turmeric powder, red chili powder, coriander powder and salt to taste
Add 1 liter water , cover and cook till potatoes are soft. At this point, take a spatula and rough mash them.
Add jaggery (gud) or sugar to taste.
Add 1 tsp mango pickle at this point. Reduce water till you get a thick gracy.
Let it cool down. Sprinkle coriander leaves chopped.

What You Need for the Pyaz Ki Kachori:
For the outer crust: 
2 cups all-purpose flour 
1 tbsp ghee 
Cold water 
Salt to taste
1 wet cloth 
Steps To Make:
Warm ghee and add it to the flour. Mix it evenly till ghee and flour are nicely mixed. Using Warm Ghee and Cold Water are the secret to getting tht flaky kachori which we call as Khasta
Next add salt to it. Then add cold water little by little till you knead a tight dough. Cover with damp cloth and let it rest for 20 minutes.
Divide equally into small balls. Flatten them and stuff with 1 tbsp of onion mixtures.
Seal it from all sides and flatten with hand.
Heat oil in a pan. Keep the flame between low to medium and more towards low side.
Fry the Kachoris till they are nice brown from both sides and cooked properly. Do not try to increase the flame as it will be raw from outside and burn from outside

For the Onion or Pyaz Stuffing:
7 big onions cut into julians
½ tsp each of fennel seeds, cumin seeds, mustard seeds and onion seeds/kalonji
2 green chili (If you want more spicy, add more chilies)
2 tsp mustard oil
1 tsp red chili powder
1 tsp coriander powder (Preferably, roast the coriander seeds and dry grind for better taste)
1 tsp turmeric powder
1 tsp amchur powder
1 big potato boiled ,peeled and mashed
Ginger Garlic Crushed
Gud or Jaggery
Steps for Stuffing:
Heat oil .Add all seeds and allow it to crackle.
Now add ginger garlic and green chilies. Let it brown and cook thoroughly.
Add onion julians , red chili powder, coriander powder, turmeric powder and dry mango powder.
Let it cook till onion turns ligh brown. At this point, add salt , jiggery and boiled potato. 
Mix and cook for some  2 or 3 minutes more.
Squeeze Lemon Juice and sprinkle coriander leaves at the end.
Turn off the flame and let this mixture cool do