Rajasthan Pyaaz Kachori Flaky Onion Pastry Jodhpur Classic

Method

1. 1

   Make filling: heat 2 tbsp oil. Add fennel seeds.

2. 2

   Add finely chopped onion. Cook on medium 8 minutes until soft and golden.

3. 3

   Add all spices. Cook 3 minutes until dry. Cool completely.

4. 4

   Make pastry: rub 4 tbsp ghee into maida until very crumbly.

5. 5

   The heavy ghee content creates the distinctive flaky texture.

6. 6

   Add salt. Knead with cold water into a firm dough. Rest 20 minutes.

7. 7

   Divide dough into 8 balls. Roll each into a 10 cm round.

8. 8

   Place 2 tbsp filling in centre. Bring edges up and seal completely.

9. 9

   Reshape into a smooth round ball.

10. 10

    Flatten slightly — the kachori should be thicker than samosa.

11. 11

    Fry on medium-low heat for 8 to 10 minutes turning regularly until golden and flaky all over.

12. 12

    The low-medium heat creates the flaky layered texture.